For dough
Mix maida and water and bind a loose dough
Punch this dough for 5-10 minutes and make it soft and smooth.
Then put the entire oil on the dough and let it rest covered for 1 hour.
For stuffing
Grind the blanched badam to a paste and keep aside.
Grind coconut also to get semi fine texture.
Now heat a kadhai and put sugar and coconut and cook for a while till sugar melts.
Then add badam paste and mix well and cook till thick.
Don't wait till it leaves vessel.
As soon as it gets thick remove from flame and cool.
After cooling it will be thick.
Then add elaichi powder and camphor powder and mix well.
Make equal sized balls of this.
Now take the dough and pinch the dough between your index finger and thumb to make a ball as shown in the pic. Let the oil remain in the vessel itself. Take only the dough.
Then spread the dough on your palm
Place the stuffing ball on it.
Then close the ball carefully.
And cover from all sides to make a ball
Then press lightly between a plastic sheet
Then with the rolling pin roll to a thin roti
Shallow fry on a hot tawa. No need to put any oil bcoz the dough itself contains lot of oil
Shallow fry till golden
Fold it on the tawa itself and cook on a slow flame for few more seconds
Then serve. This can be stored for 4-5 days at room temperature
