Bakshalu

Bakshalu, a sweet flatbread stuffed with mashed lentils and jaggery. The outer covering is either made with wheat flour/all-purpose flour or both.

Yield - 10

Ingredients

For stuffing

• 1 cup Chana Dal

• 2 cups Water

• 1 cup Jaggery

• 1/2 tsp Cardamom powder

• 2 tsp Ghee

For dough

• 1 cup All purpose flour

• 1 cup Wheat flour

• 1/4 tsp salt

• 3 tsp Oil

• Water to mix the dough

Ghee for frying

Method

To make the dough

• In a mixing bowl, add wheat flour, salt, 1 tsp oil and all purpose flour. Mix well.

• Slowly add water to make a dough. Knead the dough for 3-4 minutes until it is smooth.

• Add 2 tsp of oil to the kneaded dough, cover it and leave it to rest for at least an hour.

To make the stuffing

• Wash chana dal and pressure cook for 2 whistles with 2 cups of water.

• Once the pressure is released, drain all the water and let the dal cool down.

• Add the cooked chana dal to a blender and blend it into a smooth paste.

• Heat a pan, add ghee, chana dal paste, jaggery and cardamom powder.

• Keep stirring continuously and cook until the purnam mixture thickens.

• Turn off the flame and let the purnam mixture cool down completely.

To make Bakshalu

• Divide the dough to 10 equal portions and the purnam as well to 10 equal portions.

• Take a dough ball, roll it with a rolling pin to a 4 inch disc.

• Place the purnam ball in the middle of the rolled dough and gently gather all the sides of the dough on top of the stuffing to enclose it.

• Roll the stuffed dough ball softly using a rolling pin to your desired thickness.

• Gently transfer the rolled baksham on to a hot pan.

• Cook evenly on both sides by brushing generous amount of ghee on both sides.

• Press down with a spatula to make sure all the edges are cooked well.

• Serve hot with generous topping of ghee.

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