To start preparing the rajasthani korma roti, in a blender/food processor, coarsely grind the dal; you want to make sure that the dal breaks down so that it does not tear while rolling out the roti.
Then soak the dal in water for about 3-4 hours. There should be enough water to cover the dal completely; after 3-4 hours, the dal will have absorbed most of the water, if there is still excess water, drain it.
In a large bowl, add whole wheat flour, all spices, green chillies and salt. Mix everything together and then add soaked dal and mix well. Add 2-3 tablespoons of water at a time and continue kneading until a stiff dough forms.
Divide dough equally into lime-sized balls. Use a rolling pin to roll the dough into a round shape, as thin as possible without breaking it. If dough sticks together, sprinkle with flour.
While cooking, heat the tava/pan and place the rolled roti on the pan and cook for a minute or so, flip it and drizzle ghee on top, flip again and apply ghee/oil on the other side too So; keep pressing the roti with a spatula to make it nice and crispy.
Repeat with remaining dough.
Your Rajasthani Kormaroti is now ready to be served with Potato Curry (Alo Matar Ki Sabz), yogurt (dahi) and Pickle.
