Ingredients

• For filling:
• 1 cup green gram (washed and soaked for 3 - 4 hours)
• 2 - green chillies, finely chopped
• 2 tbsps - coriander leaves finely chopped
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - coriander seeds, coarsely crushed
• 1/4 tsp - cumin seeds, coarsely crushed
• 3-4 pinches - asafoetida
• Salt to taste
• For dough:
• 1 cup - wheat flour
• Salt to taste
• Water to knead dough
• Oil to shallow fry

How to Make Indian Kannvali Roti

• Grind dal finely, using very little water.
• Add all other ingredients and mix well.
• Keep in the refrigerator.
• For the dough:
• Sieve together flour and salt.
• Add enough water and make a soft dough.
• Cover and keep aside for 20 minutes.
• Make 6 - 7 balls of the dough.
• Roll each ball into round chapattis and place 1 tbsp of the filling in centre.
• Cover the filling by folding the sides and then roll again.
• Heat a tawa, add a little ghee and shallow fry both the sides on medium heat.
• Serve hot with green chutney.