4 Serves
84 Mins
In a large mixing bowl, combine flour, water, and a pinch of salt to form a soft dough, then knead until smooth and let it rest for 30 minutes.
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
191 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
276 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Rinse the split chickpeas and simmer them in a pot with water and turmeric until tender, then set aside.
Heat a frying pan over medium heat, add a small amount of oil, and cook the shaped roti until golden brown and crispy on both sides.
In a separate saucepan, heat oil and sauté onions and garlic, then stir in the cooked dhal and season with salt and pepper to taste.
28
g123
g60
g
Mexican
Italian