Filling:2 cups oil dhal2 cups water2 ½ cups sugar, or to taste1/4 teaspoon Elachi (cardomom) powder 2 tablespoon ghee (Clarified butter)
Dough:2 cups flour2 tablespoon ghee (Clarified butter)+/- 1 cup boiling water
Filling:Soak dhal overnight or at least a few hours in cool waterWash off skins. Add to a pot with water and bring to a boil, reduce heat and allow to simmer until soft and mushySieve through wire strainer. Return to put and add in sugar - allow to cook until almost dry. Stir continuously to avoid scorching. Add ghee (Clarified butter) and Elachi (cardomom) and allow to attain a lovely golden color. Cool, form into ping pong size balls - leave aside on floured surface. Dough:Combine together as you would for rotiForm into balls.
To make the roti:• divide dough into balls that are the same size as the dhall (lentils) balls• roll each into circles about thrice its size • place a ball of dhall (lentils) in the centre and carefully close over with dough• roll put, careful not to break through od dough• braise on tawa and swear liberally with ghee (Clarified butter)
INFO & TIPS
I've added into the dhall mixture 1/2t each of elachi and nutmeg, also a good pinch of saffron
I added in a good sprinkling more of elachi when I added in the ghee (taste and go along with your preference)
I've halved the recipe as this was my first attempt