📖 Instructions

1. First, let's get our lentils ready. Rinse the red lentils thoroughly under cold water until the water runs clear. This helps to remove any impurities and excess starch, ensuring a better texture.
2. In a pot, combine the rinsed lentils with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are soft and the water is absorbed. Keep an eye on it to prevent it from sticking to the bottom – nobody wants burnt lentils!
3. While the lentils are cooking, let's prep the spice bomb! In a skillet, heat 1 tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma. Then, add the chopped onion and sauté until it turns translucent and slightly golden. This usually takes about 5-7 minutes. I usually add a pinch of salt here too, to help the onions sweat.
4. Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
5. Now, introduce the spices! Add the turmeric powder, red chili powder, coriander powder, garam masala, and amchur (dry mango powder) to the skillet. Stir well to combine and cook for about a minute until the spices release their fragrance. This step is crucial for infusing the oil with all those wonderful flavors.
6. Once the lentils are cooked, mash them lightly with a fork or a potato masher. You don't want a completely smooth paste; some texture is good! Add the mashed lentils to the skillet with the spices. Mix well to combine and cook for another 5-7 minutes, stirring occasionally, until the mixture thickens and the flavors meld together. Taste and adjust the seasoning as needed. Add salt or more spices to your liking. I usually like to squeeze a bit of lemon juice at the end for a touch of brightness.
7. Remove the lentil filling from the heat and let it cool slightly. While the filling is cooling, let's make the roti dough.
8. In a large mixing bowl, combine the whole wheat flour and salt. Gradually add warm water, mixing with your hand until a soft, pliable dough forms. You may need to adjust the amount of water depending on the flour. The dough should be soft but not sticky.
9. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. This step is important for developing the gluten and ensuring that the roti are soft and pliable. I personally find kneading therapeutic!
10. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
11. After the dough has rested, divide it into equal-sized portions. Roll each portion into a small ball. On a lightly floured surface, roll out each ball into a thin circle, about 6-7 inches in diameter. Try to make the circles as even as possible.
12. Place a portion of the lentil filling in the center of each rolled-out roti. Gently fold the edges of the roti towards the center, pleating them to seal the filling inside. Press gently to flatten the filled roti.
13. On a lightly floured surface, gently roll out the filled roti into a slightly larger circle, about 8-9 inches in diameter. Be careful not to press too hard, as this can cause the filling to leak out. I learned that the hard way the first time I made these!
14. Heat a tava or flat pan over medium heat. Carefully place the rolled-out roti on the hot tava. Cook for about 1-2 minutes on each side, or until golden brown spots appear. You can use a spatula to gently press down on the roti while cooking to ensure even cooking.
15. Once the roti are cooked, brush them lightly with ghee or oil to keep them soft and pliable. Serve hot with yogurt, pickle, or your favorite chutney. Enjoy your delicious spiced lentil roti!