- Take a bowl and add bombay pindi, water, little oil and make the chapati dough and keep it aside for 30 min. Boil the chana dal and add jaggery and on slow flame cook until the water evaporates. Take this mixture in the mixie jar and bend it into the smooth paste. Add dry ginger powder, fennel powder, cardamom powder mix thoroughly and keep the stuffing mixture aside. Now divide the dough into small portions and make small poori’ s and keep the stuffing mixture close the edges and on top press some poppy seeds and roll it with rolling pin or with hands like a chapati. Place it on hot tawa and cook on both side by applying oil. Serve this by pouring milk on bakshaalu.
Bakshalu
#myrecipe
By Chandana Guptha
Jan, 22nd
550
Servings
10 persons
Cook Time
40 minutes
Ingredients
5
- 7
Ingredients
- Chana dal
- Jaggery
- Bombay pindi
- Oil
- Fennel powder
- Cardamom powder
- Poppy seeds
