Spiced Lentil and Sweet Potato Roti Pockets

Instructions

1. 1

   Rinse the red lentils thoroughly and cook them in 3 cups of water in a large pot until very soft and mushy. Drain any excess water and set aside. (Approximately 20 minutes)

   ~20 min
2. 2

   Peel and dice the sweet potato into small cubes. Finely chop the onion, mince the ginger and garlic, and finely chop the green chili. (Approximately 5 minutes)

   ~5 min
3. 3

   Heat ghee or oil in a medium saucepan over medium heat. Add cumin seeds and let them splutter. (1 minute)

   ~1 min
4. 4

   Add the chopped onion and sauté until translucent. (5 minutes)

   ~5 min
5. 5

   Add minced ginger, garlic, and chopped green chili. Sauté for another minute until fragrant. (1 minute)

   ~1 min
6. 6

   Add the diced sweet potato, turmeric powder, coriander powder, and garam masala. Stir well and cook for 5 minutes, allowing the spices to toast. (5 minutes)

   ~5 min
7. 7

   Add the cooked lentils to the saucepan. Season with salt to taste. Mash the sweet potato and lentils together with the back of a spoon to create a thick filling. If the mixture is too dry, add a tablespoon or two of water. Cook for another 5 minutes, stirring occasionally. Stir in fresh cilantro. Remove from heat and let the filling cool slightly. (10 minutes)

   ~10 min
8. 8

   In a mixing bowl, combine whole wheat flour and salt. Gradually add water and 1 tablespoon of oil to form a soft, pliable dough. Knead for about 5 minutes until smooth. (5 minutes)

   ~5 min
9. 9

   Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten it. (2 minutes)

   ~2 min
10. 10

    Using a rolling pin, roll out each dough ball into a thin circle (about 6-7 inches in diameter). (5 minutes)

    ~5 min
11. 11

    Heat a frying pan or tawa over medium heat. Place one roti on the hot pan and cook for about 30 seconds per side, until small bubbles start to appear. (2 minutes)

    ~2 min
12. 12

    Flip the roti again and cook for another minute. Then, using tongs, carefully place the roti directly over a low to medium flame for a few seconds on each side, until it puffs up. (1 minute)

    ~1 min
13. 13

    Repeat the process for the remaining rotis. (8 minutes)

    ~8 min
14. 14

    Once the rotis are cooked and slightly cooled, carefully make a slit from one edge to the center. Spoon the lentil and sweet potato filling into the pocket created by the slit. Fold the roti to enclose the filling, creating a pocket. (4 minutes)

    ~4 min