Lentil stuffed bread from himachal
- 1/2 kilogram black gram daal
- 1 kilogram flour
- 1/2 teaspoon baking powder
- Salt according to taste
- Oil, to fry
- Soak the daal in warm water and leave overnight.
- Clean and husk the daal and grind it to a paste.
- Add the baking soda to the flour along with some water and knead it well.
- Make small rounds from the dough and add the prepared daal to each ball.
- Roll it like a chappati and deep-fry it. Serve hot with any sabji.