Bhakshalu ( sweet parathas)

For the Filling:
chana dal - 1cup
jaggery - 1cup powdered
cardamom -2pods crushed into powder

For the Wrap:
wheat flour(atta) - 1/2 cup
all purpose flour(maida) - 1/2 cup
ghee

Knead both the flours together with water and 2tsp ghee into a pliable dough. It should stretch a little without breaking. It needs more water than regular roti dough.

Bring plenty of water to boil in a pan and add chanadal. Cook chanadal until the dal crushes when pressed with your fingers. Dal should not be overcooked. Take all the water out of the dal using a colander. In a food processor, add cooked dal, powdered jaggery, cardamom powder and make a mixture for the filling.

Divide the dough into marble sized balls. Wrap a piece of aluminum foil on top of a cutting board.
Take some oil in a bowl for rolling. Dip your fingers in the oil and roll out each ball on the foil. Keep golf ball sized mixture in the middle and bring the edges together.
Flatten the ball into a thin bhaksham using your fingers.

Roast it on a tava on medium heat. Apply ghee while roasting.