Lobia /Bobbarla / Alachandala Bobbatlu

                                             

Ingredients :

• 1 cup Alachandalu
• 11/2 grated Jaggery
• 1 cup All purpose flour
• 1 pinch Elaichi
• 5 tbsp Ghee

Preparation :

• Make the flour into a dough adding water, oil and keep aside.
• Soak lobia over night or at least 4 or 5 hours.
• Wash and pressure cook alachandalu, & grind into a paste by adding jaggery, & elaichi.
• Transfer into a pan and cook until it starts leaving the sides of the pan & becomes a thick consistency, remove from the heat and  let it cool.
• Devide the dal mixture into a lemon size balls, & flour dough also the same.
• Flattern the dough ball into a small size puri on a greased plastic paper.
• Place the dal ball on the puri & cover the edges completely.
• Roll out the ball into a thin round with the help of a rolling pin.
• Heat a griddle, when it hot cook bobbttu on both sides adding little ghee.
• Repeat with remaing dough and filling.
• Alachandala bobbatlu are ready to serve.