For the filling
	1 cup toovar dal (arhar)
	1 cup sugar
	a few strands of saffron
	1/2 teaspoon cardamom powder (elaichi)
	1/4 teaspoon nutmeg powder (jaiphal)
	a pinch mace powder (javantri)
	2 tablespoons ghee
For the dough
	2 cups whole wheat flour (gehun ka atta)
	2 tablespoons oil
For the serving
	ghee

For the filling:
Wash and pressure cook the dal in 1 1/2 cups of water.
Drain any excess water and keep aside.
Heat the ghee in a pan, add the dal and sugar and cook till the
mixture thickens, stirring continuously.
Dissolve the saffron in a little water by rubbing.
Add the cardamom and nutmeg powders, mace powder, saffron liquid
and mix well.
Cool, divide into 12 to 15 portions and keep aside.

For the dough::
Combine the flour and oil and knead into a soft dough using water.
Divide into 12 to 15 portions and keep aside.

How to proceed:
Roll out one portion of the dough into a 75 mm. (3") diameter circle.
Place a portion of the filling mixture and fold the edges of the
dough over the filling.
Pinch the edges together to seal the filling in.
Flatten the dough and roll again into a 100 mm. (4") diameter circle.
Cook on a tava over a medium flame till golden brown in colour on both sides.
Repeat for the remaining dough and filling.
Smear with ghee and serve hot.

Tips
You can microwave the filling mixture for 7 to 10 minutes to save
on cooking time.