Ingredients

• For filling :
• White til - 1 cup, roasted
• Gud (jaggery) - 1 cup
• Elaichi - 2, for flavour
• For the dough :
• Atta - 2 cups
• A pinch of salt
• Ghee

How to Make Til Gud Chappati

• Make a dough of the atta and keep aside for 30 minutes.
• Dry roast the til.
• Grate jaggery into small pieces.
• Grind the til in the mixer and then add the jaggery and mix well.
• Add elaichi for flavour, if desired.
• Divide the dough into equal portions. Make balls for the chapattis.
• Roll out a chapatti and put a tbsp of the filling inside the chapatti. Close the edges.
• Shallow-fry until golden in pure on a tawa.
• Serve hot.