1½ cups split peas, boiled but not soft 1 - 2 tbsp geerah (jira) 3 tbsp minced onion 1 clove garlic ½ tsp salt Small piece of saffron (if desired)
The peas should be soaked overnight and boiled with the saffron until barely soft. Drain off the water.
Parch the geerah in frying pan, add the onion, garlic, salt, and peas. Grind or mash well.
Place 2 or 3 tablespoons of this mixture in a hole punched in the top of each of the pre-made roti balls. (Or roll the roti out to about ¼ inch thick, place 2 or 3 tablespoons of the dhaal mixture in the centre, and form into balls again).
Roll out into rounds ¼ inch thick. The idea is to have the peas mixture in the central cavity of the dough.
Place on a hot greased tawah and cook, turning constantly.
Dab with ghee or oil, using grease proof paper or a small peice of cloth.
Cook until nicely browned and puffy, which should take about 10 minutes.