Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 gm: Bengal gram
- 250 gm: Maida
- 250 gm: Jaggery
- 5-6 no: Cardamoms, powdered
- ½ cup: Clarified butter (ghee)
- 3 tsp: Oil
- Salt to taste
- ½ cup: Water
Directions
Soak grams at night. Wash well the next day and boil.
Drain all water and mix jaggery. Keep on slow fire for 5-6 minutes to allow all water to evaporate. Mix cardamom powder to the dry mixture. Keep aside and cool. Once cooled, grind the mixture to a fine paste.
Prepare a soft dough of maida, salt, water and oil.
Now with the hands prepare a small roti with the dough. Wrap the roti around a small ball of pooran. Flatten with hands and using a rolling pin, shape into a general roti.
Put the roti on the pan and cook like any other roti.
Serve with tea or bhaji.
Category:Indian Recipes
Category:Marathi
Category:Marathi Vegetarian