Dahl Roti
Ingredients
- ½ lb split peas 225 g
- 1 medium onion (chopped)
- 2 plugs garlic (crushed)
- 2 tsp cumin|cominos 10 ml
- 1 tbsp yellow ginger 15 ml
- ½ tsp black pepper 2 ml
- 3 cups flour
- 2 tsp baking powder 10 ml
- 2 oz shortening
- 1 tsp salt (level) 5 ml
- 1 cup water
- 1 cup oil for frying
- flour tortillas
- Put split peas in water (approx 2 cups).
- Boil until just cooked, not tender.
- Drain off water (use colander or sifter).
- Grind beans with onion and garlic.
- Add cumin|cominos.
- Prepare tortillas.
- Sift flour, add shortening, baking powder and salt.
- Add ¼ cup water.
- Make into a dough, firm enough to knead.
- Make into 3" balls (round).
- Put balls in palm of hand.
- Make hole in tortillas and fill with thick split peas.
- Close up hole so that peas will not spill when rolled. Seal ends.
- Let rest for 15-30 minutes.
- Flour table lightly.
- Roll dough with a rolling pin or clean pint bottle.
- Fry in hot fat or bake like tortillas.
This article uses material from the "Dahl Roti" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
