1

To begin the preparation of Rajasthani Korma Roti, in a mixer/food processor, grind the dal coarsely; you want to make sure the dal breaks down so it doesn’t tear the roti while rolling it out.

2

Then soak the dal in water for about 3-4 hours. There should be enough water to completely cover the dal; after 3-4 hours the dal will have absorbed most of the water, if excess water remains, drain it out.

3

In a big bowl, add the whole wheat flour, all the spices, green chilies and salt. Mix everything together, then add the soaked dal and mix everything well. Add water 2-3 tablespoon at a time and keep kneading till it comes together to form a stiff dough.

4

Divide the dough equally to form lime size balls. Using a rolling pin, roll out the dough in a circle and as thin as you can without it breaking. Dust with flour if the dough sticks.

5

To cook it, heat a tawa/pan, place the rolled out roti on the pan and let it cook for a minute or so, flip it and drizzle with ghee on the top side, flip it again and put ghee/oil on the other side as well; using a spatula keep pressing down on the roti to get it nice and crispy.

6

Repeat for the rest of the dough.

7

Your Rajasthani Korma Roti is now ready to be served with potato curry (aloo matar ki sabzi), yogurt (dahi) and pickle.

*Note: Also, if this is not for fasting, garlic paste or finely chopped garlic can be added while making the dough to enhance the flavors.