This Punjabi specialty pairs perfectly with chutney or mango pickle.
3 cups left-over cooked lentils
3 cups wheat flour
¼ cup oil
1 medium onion, peeled and diced
3-4 green chilies, diced
½ cup cilantro, diced
1 teaspoon roasted coriander powder
¼ teaspoon turmeric
½ teaspoon Rock salt
1 teaspoon mango powder
1 teaspoon cayenne pepper
½ cup oil or clarified butter for frying
Mix all ingredients, except for lentils, thoroughly. Slowly add the lentil and knead into a dough. Oil palm slightly and knead dough, patting it with the oil. Cover and set aside. Take ½ cup flour for rolling. Make ¼ cup balls of dough and set aside. Heat a nonstick flat pan on medium heat. Take one ball, dip in dry flour and flatten with finger tips on a flat surface. Using a rolling pin, roll the balls one at a time until they become flat round tortillas. Gently lift and place each in the pre-heated pan and let cook for 30 seconds on one side. Flip the tortilla with a flat spatula, let cook 30 seconds and apply oil or butter on the first cooked side before gently flipping again. Apply oil or butter on the second cooked side and fry. Keep flipping until you have achieved the desired softness or crispness. Serve with yogurt or pickles or with a meal.