Urad Dal Ki Roti

Most rotis are just flour and water. This Punjabi version folds cooked, coarsely ground urad dal straight into the dough, so every bite carries the nutty, savory weight of black gram lentils instead of plain wheat.

The lentils get a quick fry in ghee with turmeric, ground ginger and coriander before they meet the flour, which is what builds the deep, toasty flavor base. Fresh green chilies, minced onion, cilantro and a scatter of pomegranate seeds go in raw, so you get heat, crunch and little bursts of tart-sweet against the earthy dal.

Keep the dough stiff, never sticky, or the rotis tear when you roll them thin. Fry each one until brown spots bloom across the surface and the edges crisp.

Chef Tips

• Grind the boiled dal coarsely, not into a smooth paste; a little texture keeps the rotis from turning gummy.
• If the dough feels sticky, work in a spoonful more flour so the rotis hold their shape when rolled thin.
• Roll gently. The lentil bits make this dough more fragile than plain wheat, so a light touch stops it splitting.

Variations

• Swap fresh pomegranate seeds for a pinch of dried anardana for a more concentrated tang.
• Stir in a teaspoon of ajwain (carom seeds) for a classic Punjabi note that also eases digestion of the lentils.
• Brush the finished rotis with ghee and serve with cool yogurt or raita to tame the chili heat.