Food Fashion Party

Coating
1. Mix both flours well, add food colour, salt and add 1/4 cup of water at a time and make a smooth dough.  It should not be very stiff like chapathi dough or very soft like bread dough. If using a food processor, mix it well for 2-5 minutes until the gluten forms.  If kneading by hand, it takes a while to get the dough to smoothen.
2.  Add the oil and mix it in again and let it rest for at least an hour.  Let it sit for 3-4 hours for best results.
Stuffing
1.  In a thick vessel, add the jaggery with 1/2 cup of water and bring it to a boil and switch of the flame.  We do this to eliminate any stones or unwanted particles sometimes present in jaggery.  Slowly drain the top of the jaggery, not stirring it too much and let the sediments remain in the bottom.
2.   Wash the daal well and in a thick bottomed vessel, add the daal and double amount of water and let it cook, do not cover.  Lower the heat and DO NOT over cook this to a mush.  It has to be fully cooked, but not pasty.  The daal has to retain it’s shape.  Once cooked, drain the water.
3.  Add the jaggery mixture to the daal and let it cook again, until the raw smell of the jaggery is gone and the  channa concoction looks thick but not too dry and let cool. Add cardamom powder and nutmeg.
4.  Grind in a food processor or mash and strain it till very very smooth.
5.  Portion out the mixture to a 1/4 each or as required.

Making the Obbat
On a aluminium wrap or wax paper, take one golf size ball of the coating and flatten with your hand.  Note, use oil as required.  Keep the center a little bit thicker than the edges.  Place a portion of the stuffing, wrap it like you would dumpling and pinch of the excess dough.  Again, apply a little oil on the surface, and flatten uniformly. You could use wax paper on top of the dough to help flattening it out.
On medium to low flame, cook on both sides until you see brown spots.
ENJOY it hot with some ghee or as my dad say ‘IT IS THE BEST WITH BANANA AND MILK’.