📖 Instructions

1. Prepare the Legume Filling: In a skillet, heat the oil over medium heat. Add the finely chopped onion and garlic, sautéing until they turn translucent and fragrant, about 5 minutes. Be careful not to burn the garlic!
2. Add Spices: Stir in the ground cumin, coriander, turmeric, and chili powder (if using). Cook for another minute, allowing the spices to release their aromas. This step is crucial for a well-flavored filling.
3. Incorporate Legumes: Add the cooked mixed legumes to the skillet. Mash some of the legumes with a fork to create a creamier texture, but leave some whole for a nice bite.
4. Season and Simmer: Season the mixture with salt and pepper to taste. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld together. If the mixture seems dry, add a tablespoon or two of water.
5. Cool the Filling: Remove the skillet from the heat and let the legume filling cool completely. This prevents the dough from becoming soggy.
6. Make the Roti Dough: In a large mixing bowl, combine the whole wheat flour and all-purpose flour. Add the salt and mix well.
7. Add Liquid: Gradually add the warm water to the flour mixture, mixing with your hand until a soft dough forms. Be careful not to add too much water at once; the dough should be pliable but not sticky.
8. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, until it becomes smooth and elastic. This step is essential for soft roti.
9. Rest the Dough: Place the dough back in the mixing bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, making the roti easier to roll out.
10. Divide the Dough: After the dough has rested, divide it into equal-sized portions, about 2 inches in diameter. Roll each portion into a smooth ball.
11. Roll Out the Roti: On a lightly floured surface, roll out each ball of dough into a thin circle, about 6-8 inches in diameter. Try to keep the thickness even for consistent cooking.
12. Fill the Roti: Place a spoonful of the cooled legume filling in the center of each rolled-out roti. Be careful not to overfill, or the roti may burst during cooking.
13. Seal the Roti: Gently bring the edges of the roti circle up and around the filling, pinching them together to seal. Flatten the filled roti slightly with your hands.
14. Cook the Roti: Heat a griddle or tawa over medium heat. Place the filled roti on the hot griddle and cook for about 2-3 minutes on each side, or until golden brown spots appear. You can brush a little ghee or oil on each side for extra flavor and browning.
15. Serve: Remove the roti from the griddle and serve hot. These are fantastic on their own or with a side of yogurt or chutney. I like mine with a dollop of mint-cilantro chutney!