Urad Dal Ki Roti
breads, indian
250 gm flour
250 gm urad dal
1 teaspoon turmeric powder
1 teaspoon ginger powder
1 teaspoon coriander powder
1 bunch sliced coriander leaves
3 green chilies; minced
1 small onion; minced
1 salt; to taste
1 chilli powder; to taste
1 teaspoon crushed pomegranate seeds
Boil dal a few minutes, or soak overnight. Drain, and grind coarsely. Fry dal and dry spices in 2 tablespoons ghee for a few minutes, then cook, covered, over low heat until the dal is cooked. Remove from heat. Cool and mix in flour, chillies, onion, coriander leaves, and pomegranate seeds. Add enough water to make a stiff dough.
Using balls of dough the size of lemons, roll each roti out into a thin circle. Fry each roti in oil. Serve hot.
Adapted from a recipe in "Cooking the Punjabi Way" Typed for you by Karen Mintzias
Yield: 1 recipe