This recipe uses leftover daal, cooked basmati rice, and fried ground beef. I did not want to waste any leftovers, especially during the covid pandemic when we are trying to save money and not go out unnecessarily to buy more groceries. I added these leftovers to flour, kneaded the flour into dough and made rotis from this. My grandmother taught me this recipe.
*Serves 4 people
- 1 cup cooked lentils (mix of red lentils, yellow split lentils) or daal. See previous lentil recipe for how to cook lentils.
- 3 tbsp cooked leftover rice
- 2 tbsp cooked leftover ground beef (optional)
- Whole wheat flour as required (~2 cups)
- 3 tbsp chickpea flour (“besan”)
- Salt to taste
- 1 tbsp red chilli powder
- 1 tbsp chopped green chilli
- 1 tbsp chopped coriander leaves
- 2 tbsp chopped yellow onion
- 1 tbsp dry whole coriander seed
- 1 tbsp cumin seeds
- ½ tbsp carom seeds (“ajwain”)
- ¼ tbsp baking powder
- ½ tbsp dried fenugreek leaves (“kasoori methi”)
- Clarified butter (“ghee”) or vegetable oil as required for frying
- In a medium bowl, add all ingredients except the whole wheat flour. Mix well using your hands.
2. Add whole wheat flour little by little and knead the mixture into a smooth dough. It took about 2 cups of flour for me to get to the right dough consistency. You don’t need to add water as the lentils already provide the liquid needed for kneading the dough.
3. Cover bowl with plastic wrap and let the dough sit for about 20 minutes at room temperature.
4. After 20 minutes, heat a frying pan or roti pan (“tawa”) on medium heat.
5. To make the roti, take a dough piece the size of a lemon and roll it into a ball.
6. Dust the rolled ball in flour to prevent it from sticking, and roll in and out into a roti using a rolling pin.
7. Place the roti on the pan. Flip when one side is half-cooked. Brush with 1 tsp of clarified butter (“ghee”) or vegetable oil on top before flipping again. It takes ~3 minutes for the roti to cook on both sides.
8. When removing roti from the heat, brush another 1 tsp of clarified butter (“ghee”) on top of the roti. Cover with aluminum foil.
9. Repeat the same procedure for the remaining dough.
10. Serve lentil rotis hot with yogurt.
Enjoy! See you for next time 😀