Mithi Roti

RECIPE

Recipe from indian delight

Filling:
2 cups oil dhall (lentils)
2 cups water
Quarter teaspoon Elachi (cardomom) powder
2 and half cups sugar
2 tablespoon ghee (Clarified butter)
Soak dhall (lentils) overnight
Wash off skins
Put in pot with water and bring to boil,then reduce heat and allow to simmer slowly till soft and mushy
Sieve through wire strainer
Return to pot add sugar and cook till nearly dry
Stir to prevent scorching
Add ghee (Clarified butter) and allow to attain a golden colour
Cool..form into balls and leave aside on a floured board/plate
Dough:
2 cups flour
3 tablespoon solid ghee (Clarified butter)
Rub ghee (Clarified butter) in flour add sufficient boiling water to make dough,consistency of puri dough
Divide dough into balls..roll into circles..place a dhall (lentils) ball in the centre and carefully close over with dough.
Roll out again gently till saucer plate size
Fry on hot tawa..brush ghee (Clarified butter) on sides and fry till freckled and golden.

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