ingredients
serves 4
1/2 cup yellow split peas, soaked in cold water overnight
1/4 tsp ground turmeric
1 tsp ground cumin
1 garlic clove, peeled and finely sliced
1 1/2 tsp salt
1/2 pound All purpose flour, sifted, plus extra to dust
1 1/2 tsp baking powder
1 tbsp vegetable oil, plus extra to fry
1/2 - 5/8 cup milk
method
1. Drain the split peas and put into a small pan with the turmeric, cumin, garlic and 1 tsp salt. Add 7/8 cup cold water, bring to the boil and simmer for 30 minutes or until the peas are soft, adding a little more water if necessary. Set aside to cool.
2. Sift the flour, baking powder and remaining salt into a large bowl. Make a well in the centre, add the oil and gradually mix in enough milk to form a soft dough. Transfer to a lightly floured surface and knead until smooth. Cover with a damp tea-towel and leave to rest for 30 minutes.
3. Whiz the cooled peas in a food processor or blender until smooth, adding 1 tbsp water.
4. Divide the dough into eight. On a lightly floured surface, roll out each piece to a 8 inch round. Divide the pea mixture between 4 rounds, placing it in the centre, then top with the other rounds and press the edges together to seal.
5. Heat a large heavy-based skillet until really hot. Brush each roti with a little oil and fry one or two at a time, for 1 minute on each side or until lightly brown. Keep warm while you cook the rest. Serve with a vegetable curry.
