mouth watering ..........Festive special

Bobbatlu:
Ingradients:
maida-250gms
ghee(or)refinedoil 50gms
chena dal 250gms,
jagerry-350gms, ilachi-5nos,
ghee(or)refinedoil 150gms,

maida,50gms ghee, nead to smooth dough using water. Cover with a thin cloth and keep aside for 30 minutes.

first soak chena dal for1hour &cook till the chenadal very sof,. drain extrawater,and grind(5seconds)
take a vessal heat jagerry with 50ml water.
heat thesyrup for10mints(take small bowl with water if we pour hotsyrup a spoon its like jelly).addchena paste
stir well, if not it can stick to bottom .cook till the paste is like dough. it is called 'poornam'
take 1tsp full 'poornam' covered with maidadough like small ball, roll like chapati with palms

heat tawa fry until golden brown on both sides with ghee .

delicious bobbatlu ready to eat.