For the filling
Cook dhall until just tender. Drain off all excess water making sure it's dry and let cool. Once cooled grind to rough consistency.
Add in remaining filling ingredients (cumin, turmuric powder, masala / chilli powder), coriander and salt to taste) and mix well. Keep aside.
In a fairly large dish, place both brown and white flour and combine.
Add in oil and mix through
Create a well in the centre of your mix then slowly add water, a little bit at a time to form a soft dough. Note that you may not need all of the water.
Knead dough well
Divide dough into 8 equal parts and roll into balls
Working with one at a time, shape ball to create a hollow centre like a small 'bowl' as demonstrated in the picture
Fill centre with dhal mixture then press down and bring ends together until closed to create a modak shape.
Press down into a flat round shape as illustrated.
Flour both your roti and rolling surface then roll out into a disk.
Once all your Rotis have been rolled, to cook place one at a time onto a hot greased pan. Allow to cook until colour changes slightly then turn over. Smear partially cooked side with garlic butter then turn over and smear other side. Allowing that side to cook through then turn over one last time. A good indication of it cooking through is when you see small bubbles forming just under the surface.
Remove from heat. Once done cooking your rotis cover with a clean tea towel until ready to serve. This keeps them nice and soft. Serve with curry of your choice or enjoy with a nice cup of tea / coffee
