Biraiee Roti Recipe
How to make Biraiee Roti
Rotis made from channa dal, cloves, peppercorns, black cardamom and cumin seeds.
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Recipe Servings4
Ingredients of Biraiee Roti
- 2 Cups Whole Wheat Flour
- 1 cup Water
- To help in rolling Dry flour
- For the Filling:
- 1 cup Chana Dal
- 1 tsp Turmeric
- to taste Salt
- 4 Cloves
- 4 Peppercorns
- 1 Black Peppercorn Seeds
- 1 tsp Cumin seeds
How to Make Biraiee RotiHideShow Media
Knead the dough as you would for normal rotis and leave to rest.
Boil the lentils with ingredients for the filling, using just enough water to cook the lentils and be absorbed into them. No extra water should remain visible.
When cool enough to handle, grind the lentil mixture.
Make round balls of the dough and flatten into round patties between your palms.
Press flat with your fingers, to make them about 6 cm/2 ˝ in.
Pinch the edges about one-third way towards the center so that they are thinner than the center, and form a sort of cup.
Take some of the lentil mixture and place it in the center of the cup, then pinch the edges to seal.
Roll out this stuffed ball as thinly as you can, without tearing.
Use dry flour to dust while rolling.
Clean a griddle on both sides. Place inverted on high heat.
Cook the rolled out roti over it, first on one side and then on the other and serve hot.
The rotis can also be kept in a covered container until ready to serve.