DHAL ROTIS, how to combine whole wheat flour and moong dhal and make flat breads

Here is a protein rich roti, apt to be packed for the kids' school lunch or picnic lunch.....
Even a kid, who is fussy to eat dhal will hardly ever know the presence of dhal in these super-soft rotis, and definitely the addition of moong dhal gives a special, enhanced aroma to these rotis!!
Please check my other rotis and stuffed parathas varieties here.

Ingredients

Moong dhal - 3/4 cup

Whole wheat flour - 2 1/2 cups

Salt to taste

Ghee - 1 tsp

Curds - 1 1/2 tsps

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Green chilli - 1 & ginger - a small piece, crushed

Kasoori methi - 2 tsps, crushed

Oil plus ghee as required to cook the rotis

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner

Prep time: 15 mts; Dhal cooking time: 10 mts; Soaking: 1 hour; Rotis cooking time: 30 mts

Yields 15-16 rotis

3/4 cup moong with enough water and a pinch of turmeric powder, first soaked in hot water for an hour and then pressure cooked for 3-4 whistles, till soft and mushy

Whole wheat flour added, if slightly more flour is needed, you can add. It all depends on the water content your cooked dhal has. For me, it took in exactly 2 1/2 cups of wheat flour. Below the flour is the cooked dhal(which is hidden)

Turmeric, chill, cumin and coriander powders added

Ghee, curds and salt to taste added, along with ginger-green chilli paste

Crushed kasoori methi added, after the initial mixing of all ingredients

and everything kneaded to a soft, pliable dough, using water as and when needed. Rest the dough for minimum 30 minutes.

Rotis, first dry roasted on both sides, then a drop of ghee plus oil, drizzled, and cooked till soft and golden in color

Serve these delectably delicious rotis with Easy Punjabi subzi

This post first appeared in www.malpatskitchen.com

Categories: Healthy Cooking, Rotis & Stuffed Parathas