Ingredients

• 150g Eau de caisson du dholl  cuisson

Dough

1. 250g  Blédor Farathas  
2. 2.5g Salt
3. 150g cooking water of dholl
4. 4.8g Fat (Oil, Margarine, Ghee)

Filling

1. 150g Dholl Gram
2. 2g cumin (carvi)
3. 1⁄2 tbsp turmeric
4. One pinch of salt

Preparation

Filling

1. Boil the dholl in water with salt and turmeric until it becomes soft without being sticky. Drain the dholl and reserve the cooking water.

Dough

1. Weigh all ingredients separately.
2. Mix salt and flour.
3. Incorporate the greasy matter and gently mix from the fingertips to obtain a consistency of crumbs.
4. Make a hole in the flour and gradually add the cooking water of the dholl to obtain a soft paste.
5. Keep aside 30 minutes at room temperature.
6. Divide the dough into small balls and flatten them with a rolling pin. (Belna).
7. Place in the centre of each ball one to two tablespoons of the dholl mixture and close before flattening.
8. Cook on both sides on a pre-oiled frying pan or tawa.