Bobbatlu

To prepare the dough, combine Atta flour, Semolina, Salt, and Turmeric powder in a large bowl. Add 30 grams of Ghee and mix well until crumbly. Gradually add Water, kneading to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Apply a thin layer of Ghee over the dough, cover, and let it rest for at least 60 minutes.

Wash Chana dal thoroughly. Pressure cook the Chana dal with sufficient Water until it is very soft (about 3-4 whistles). Drain any excess Water completely from the cooked Chana dal.

Prepare the puran (filling): Mash the cooked Chana dal thoroughly until smooth, using a potato masher or food processor. In a heavy-bottomed pan, melt Jaggery with a splash of Water over medium heat until it dissolves completely. Strain the Jaggery syrup to remove any impurities. Return the strained syrup to the pan.