Mix flour, turmeric and 1 tbsp of vegetable oil (optional), mix well and add water as needed to make into a soft pliable dough. Set aside covered with a cloth.
Meanwhile in a saucepan, boil Bengal gram in 2 cups of water until soft.
Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.
Mix well until the jaggery melts and all the ingredients come together into one harmonious mass.
Cool it lightly and then grind this mixture in food processor without adding any water.
Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture.
Now take a small lime sized ball from the dough. Roll it out into a small circle.
Similarly make a small ball from the lentil mixture and place it in the middle of the dough.
Bring the end of the dough to the centre on top of the lentil mixture, pinch them together and then press it down into a flatbread.
Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.
Place it a griddle, spoon some ghee all around it and cook until golden brown.
Turn it around and similarly cook until golden brown/reddish.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.