Ingredients 

For Stuffing 

• 1 Cup Bengal gram dal (chana dal) 
• 1 and 1/2 cups sugar /jaggery powdered (adjust according to taste)
• 8 Cardamoms 

For cover 

• 1/2 cup maida 
• 1/2 cup wheat flour
• 1 cup oil 

• Wash dal and cook with just enough water. Dal must be cooked very well. 
• Mix maida, wheat flour and a pinch of salt adding water. 
• Make hard dough of it and knead it by adding oil (4 tablespoons) slowly till the dough becomes very soft and pliable. 
• Keep it covered for about 2 hours. 
• Take the cooked dal, drain out any extra water and mash it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt. 
• Heat the mixture on low flame till almost dry. 
• Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. 
• Knead the maida mixture and divide it into equal number of balls. 
• Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle. 
• Put the sweet ball in the middle and cover it by bringing the edges together. 
• Repeat the procedure for all the balls. 
• Flatten each ball with hand into 6" to 8" diameter flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava.