Thin roti stuffed with seasoned split-pea filling, cooked on a tawah.

Steps

1. Boil split peas with saffron, salt and garlic. Do not allow to get too soft.
2. Pass through a grinding mill and fry in 2–5 tbsp butter.
3. Add geera and salt to taste. Cool.
4. Knead flour with baking powder to a soft dough. Rub oil over dough and leave to rest. Cut dough into 6 or 8 pieces according to the size of the baking stone (tawah).
5. Make round balls; open and in the centres place about 3–4 tbsp of prepared peas filling. Pull the sides and close up.
6. Heat baking stone on medium heat; roll out filled ball of dough very thinly. Grease the stone or griddle and put on rolled out roti. Cook one side, turn over and grease, turn over again and grease.
7. Continue with the other filled balls. Do not allow to brown too much.