#Doli Ki Roti#

In a saucepan, add water and bring it to boil.

Put all the ingredients cardamom, fennel seeds, chana dal, khus khus (or poppy seeds) and sugar.

Cover and boil for 2 minutes until sugar dissolves and the chana dal softens a bit.

Let it remain covered. Wrap this saucepan in a dry and warm cloth and keep in the warmest corner Let it stay undisturbed for 24 hours exactly.

Now Pass the water through a sieve and mix it with whole wheat flour (3 tablespoons).

The batter should resemble a pancake batter, flowy. Cover it again with lid and wrap with a warm cloth and keep in a warm place for 3 more hours.

After 3 hours the mixture should all be bubbly and frothy.

Take half of the homemade yeast mixture and add the ingredients to make roti (flour, sugar, salt, water) and knead to make a smooth dough.

Use only warm water to knead the dough.

Keep it covered like before, for half hour.

Clean chana dal and pressure cook chana dal, salt, turmeric, ginger with a little water for 2 whistles or till cooked soft.

Drain the remaining water completely and discard.

Once the dal is cooled a bit, add spices and onion, mix well.

Heat oil in a deep frying pan on medium heat.

Pinch out a ball of more than a lemon size and make an add 2 tablespoons of filling and close the sides of the poori.

Flatten it with hands until it forms a disc of the size of the palm.

Fry in hot oil till done.

Drain on a kitchen towel.

Serve Doli Ki Roti with a bowl of aam ras.