Breaking yum ground

Pratibha Saunshimath, who won the Classic Mrs Asia International Mrs Photogenic 2015 crown shares her daughter’s favourite sweet dish

Ingredients

Groundnuts, 500 gm Jaggery 500 gm Cloves 4 Cardamom 4

For dough: Wheat flour 2 small cups Maida 2 small cups A pinch of salt Oil 2 tbsp Method For the filling: Roast groundnuts. Then powder in a mixie along with cardamom and cloves. Powder jaggery and mix groundnut powder and jaggery in a bowl. Taking little at a time, blend mixture (just two or three seconds). Your filling is ready.

For the dough, heat oil till you see the vapour and then pour it on to the wheat and maida flour. Add some salt and carefully mix into a dough (like chapati dough). Make small balls of dough (like a poori). Stretch on a chapati maker and put the filling in the centre and close it. Now, stretch it out like a parantha. Put it on a tawa and cook it like a chapati.Eat it with oodles of ghee for authentic flavour. It can be stored and eaten for more than a week.