Soak chana dal in water for 30-40 minutes. Pressure cook it along with saffron or turmeric powder after 30 minutes till well cooked and easy to mash. Drain out the excess water if any and use the back side of a ladle to mash the dal.
Using all the flour ingredients, sieve them to ensure the wheat and refined flour are mixed well. Make a well and add water and bring together the flour to form a dough. Knead well and let it rest under a dampened kitchen towel in a warm place for an hour or two.
To the mashed dal, add jaggery and cardamom powder and cook well till the sugar or jaggery is melted and well incorporated.
The dal mixture should be thick.
Using the sieve, sift the sweet dal through to ensure it's extra smooth. Do so while it's still hot.
To the sifted dal, add nutmeg powder.
Take the gram mixture and roll it into small balls, the size of a golf ball. Keep aside.
Take the dough and do the same, making small balls slightly bigger than the golf balls. Roll them with a rolling pin just like you'd roll out a roti.
Add the dal mixture and seal with the roti. Roll it out, gradually dusting it with a small amount of flour, to a 12 cm diameter.
Fry it on a non-stick tawa on both sides.
Serve hot with ghee.
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.