Channa Dal Roti

For the filling:

100 gm channa dal

1 tbsp finely chopped curry /coriander leaves

1 tbsp finely chopped onion

1green chilli finely chopped

1 tsp lemon juice

Salt to taste

For the dough:

185 gm flour

½ tsp ajwain (caraway)

1 tbsp refined oil

¼ tsp salt

½ cup of hot water

1 tbsp refined oil for frying (optional)

For the dough:

1. Sieve the flour with the salt into a bowl. 
2. Add ajwain and 1 tbsp oil to the flour and mix well. 
3. Pour hot water over the flour mixture and mix it with a spoon.
4. Cover it and set it aside for about 10 minutes.

5. After 10 minutes gather the flour to form a dough.  

6. If it is dry, add little more more hot water.  If it is too sticky add little flour and make into a soft dough.

7. Knead it lightly on a floured surface.  

8.Make make 7 balls. 

9. Cover the balls with a kitchen towel and set aside.

For the filling:

10. Wash and soak the dal for about 10 -15 minutes. 

11. Cook with ¼ tsp of salt and as minimum water as possible until soft. 

12. Strain out the water.

13, Mash the dal with a fork or potato masher.

14. Add onion, curry leaves, chilli and lemon juice.  

15. Mix well. Adjust the salt. 

16. Make 7 balls.

17. Take one flour ball on a greased surface.  18. Roll it out to a 4 cm a diameter circle. 

19. Place one dal ball at the centre of the circle as shown in the picture.

20. Bring the edge of the circle together and twist and press to shield the filling. 

21. Make it into a smooth ball with the palm of both your hands.

22. Take the ball on a greased surface and pat it out gently with your fingers to spread it a little. 

23. Now roll it out carefully roll it out with a rolling pin to a saucer size. (about 14 cm diameter)

24. Heat a non-stick pan over medium heat. 25. Place the roti and fry both the sides.

26. You may just brush the sides with very little oil during frying. 

27. Fry the remaining roti the same way. 

28. Serve hot with curd or raita.