Soak 200 grams of chana dal in water for 2 hours. After soaking, drain the water and cook the dal in a pressure cooker with 500 ml of water for 4 whistles.
Once the pressure releases, drain any excess water and mash the dal. Add 200 grams of jaggery to the mashed dal and cook it on a low flame until the jaggery melts and mixes well with the dal.
Cook the mixture until it thickens and then let it cool. This will be the filling for the Bobbatlu.
In a separate bowl, mix 200 grams of maida with a pinch of salt and enough water to make a soft dough. Cover the dough and let it rest for 30 minutes.
Divide the dough and the dal-jaggery mixture into equal portions. Roll out one portion of the dough, place a portion of the filling in the center, and fold the dough over the filling. Roll it out again into a flatbread.
Heat a tawa and cook the Bobbatlu on medium flame, applying ghee on both sides until golden brown.
Repeat the process with the remaining dough and filling. Serve the Bobbatlu warm.