Dal Ki Roti

Step 1: Combine Dry Ingredients

In a large bowl, add 2 cups of whole wheat flour, 1 teaspoon of carom seeds, 1 finely chopped onion, salt as per taste, 1 teaspoon of coriander seeds powder, 1 teaspoon of cumin seeds powder, 2 chopped green chillies, 1 teaspoon of ginger-garlic paste, and chopped fresh coriander leaves.

Step 2: Add Leftover Dal and Mix

Add the leftover dal (as required) to the bowl. Mix all the ingredients together thoroughly. At this stage, do not add any water, as the dal already provides sufficient moisture.

Step 3: Knead the Dough

If needed, gradually add a little water and knead the mixture into a soft dough.

Step 4: Add Oil and Knead Again

Once the dough comes together, add a little oil to your hands and knead the dough again until it is smooth and pliable.

Step 5: Rest the Dough

Let the prepared dough rest for 5 minutes.

Step 6: Portion and Roll Rotis

Divide the dough into equal portions. Dust each portion with whole wheat flour and roll it out into a round roti using a rolling pin.

Step 7: Cook on Pan

Heat a pan (tava) on medium flame. Place the rolled roti onto the hot pan and let it cook on one side until small bubbles appear and it starts to change color.

Step 8: Apply Ghee and Cook Both Sides

Flip the roti to the other side. Apply a little ghee (or oil) on the partially cooked side. Flip again and apply ghee on the other side. Cook, pressing gently with a spatula, until both sides turn golden brown and become slightly crispy.

Step 9: Serve Dal Ki Roti

Remove the cooked dal ki roti from the pan. Serve it hot with pickle, curd, or a simple chutney.

Step 10: Repeat for Remaining Dough

Continue the process of rolling and cooking until all the dough is used up.

• You can use any type of dal, such as chana dal or moong dal.

• Freshly chopped ginger can be used instead of ginger-garlic paste.

• Experiment with different types of leftover dal for varied flavors.