Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.Break the jaggery into small bits.Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
Take a small ball of the dough, roll it into a small circle.
Mix the filling, take a small portion of it, squeeze it between the palm and make into a small ball.
Put it into the centre and slowly seal the edges together.
Dust it with flour and roll it.
Heat a skillet. Smear little oil on the rolled pancake and put it on the skillet.
Put some oil and roast until brown spots are visible. Flip to the other side. Remove it and repeat for the remaining dough.