Chana Dal & Onion Stuffed Wheat Roti
This Chana Dal & Onion Stuffed Wheat Roti is a nutritious and wholesome Indian flatbread. It is high in fiber and protein due to the combination of wheat flour and chana dal. The filling is spiced with simple Indian flavors and adds a delicious twist to regular rotis. Perfect for breakfast, lunch, or dinner, it is a low-fat option as no oil or ghee is used.
Nutrition Facts
Per serving
Energy
140 kcal
Protein
6 g
Carbs
27 g
Fat
1 g
Fiber
5 g
Ingredients
Chopped Onion
0.5 cup (100g)
Chopped Green Chilli
1 tsp (2g)
Cumin Powder
0.25 tsp (1.25g)
Garam Masala
0.25 tsp (1.25g)
Coriander Powder
0.25 tsp (0.5g)
Common salt
0.25 tsp (1.25g)
Chana Dal (Raw)
0.5 small cup (50g)
Wheat flour, atta
0.5 cup (100g)
Grated Ginger
1 tsp (3g)
Instructions
Preparation
Wash & Soak the chana dal in water for 4-5 hours,
Cooking Steps
Drain the soaked chana dal and put the chana dal in pressure cooker and cook it for 2-3 whistle
Transfer the cooked chana dal to a bowl and add chopped onions, green chili, cumin powder, coriander powder, grated ginger, garam masala powder, and salt. Mix well.
Divide the mixture into equal parts and shape each part into a ball.
In a bowl add wheat flour and add water to it to make a dough.
Roll the dough into a small circle and place one of the chana dal onion balls in the center.
Bring the edges of the dough together to seal the chana dal onion ball inside and roll it out into a flatbread or roti using a rolling pin.
Heat a non-stick pan over medium heat and cook the roti on both sides until it is golden brown.
Repeat the process with the remaining wheat bran and chana dal onion mixture.
Serve hot.