Dal Ki Roti – Indian Flatbread

Step 1: Prepare the Dough Mixture

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

Step 2: Add Leftover Dal and Mix

Add the leftover dal (approximately 1 cup or as required) to the bowl. Mix all the ingredients well with your hands. Ensure that the dal is evenly incorporated into the flour and spices. Do not add water at this stage, as the dal provides sufficient moisture.

Step 3: Knead the Dough

Continue to knead the mixture. If the dough is too dry, gradually add a little water (as required) until it forms a soft dough. Once the dough comes together, add a little oil to your hands and knead it again until it is smooth and pliable.

Step 4: Rest the Dough

Cover the dough and let it rest for 5 minutes to allow the flavors to meld and the dough to become more elastic.

Step 5: Roll Out the Rotis

Divide the rested dough into equal portions and roll each portion into a smooth ball. Dust a rolling surface with whole wheat flour and roll out each ball into a flat, round roti of desired thickness.

Step 6: Cook the Dal Ki Roti

Heat a pan (tava) on medium flame. Place a rolled roti onto the hot pan. Let it cook on one side for about 30-45 seconds until small bubbles appear, then flip it. Apply a little ghee or oil on the cooked side. Flip again and apply ghee/oil on the other side. Cook both sides, pressing gently with tongs or a spatula, until they turn golden brown and are slightly crispy, approximately 1-2 minutes per side.

Step 7: Serve

Remove the cooked Dal Ki Roti from the pan and place it on a plate. Repeat the cooking process for the remaining rotis. Serve hot with your choice of pickle, curd, or a simple chutney.

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

• Initially, avoid adding water as the dal provides sufficient moisture for kneading.

• Adjust the amount of green chilies and ginger-garlic paste according to your spice preference.

• For a stronger ginger flavor, you can use freshly chopped ginger instead of ginger-garlic paste.

• Experiment with different spices like garam masala or red chili powder for varied flavors.