Kannwali Roti

Ingredients	Quantity
For filling:
Green moong dal – washed and soaked for 3-4 hours	1 cup
Green chillies – finely chopped	2
Coriander leaves – finely chopped	2 tbsp
Red chilli powder	½ tsp
Turmeric powder	¼ tsp
Coriander seeds crushed coarsely	½ tsp
Cumin seeds – crushed coarsely	¼ tsp
Asafoetida	3 to 4 pinches
Salt	to taste
For dough:
Wheat flour	1 cup
Salt	to taste
Water	to knead dough
Oil	to shallow fry

For filling:

Grind dal fine using very little water. Add all other ingredients, mix well. Keep in refrigerator till used.

For dough:

Sieve together salt and flour. Add a little water at a time, to knead a soft pliable dough. Cover and keep aside for 20 minutes. Divide dough into 6-7 parts. Roll one into round about 7 diameter. Place 1 tablespoon filling in centre. Spread carefully into a 4 square, leaving four empty segments. Fold these segments over to cover open filling. Heat a griddle, place roti carefully on it, opened side down. Cook on medium heat, drizzle little oil to shallow fry. When golden and crisp, flip and shallow fry other side till brown. Cut into quarters, serve hot with green chutney and sauce.