BADSHAHI ROTI

Ingredients

• 225 g (approximately 1½ powa) husked urad dal (kalai pulses), whole or split (Kalai refers to husked urad dal (white/split black lentils). Soak for 30 minutes before cooking if desired to speed up boiling.)
• 2 tablespoons ghee (for frying the dal) (Used to fry the half-boiled dal before steaming. Use as needed.)
• 75 g (approximately ½ powa) plain yogurt (curd) (Use full-fat plain yogurt. Powa is a traditional Bengali unit; ½ powa is roughly 75 g.)
• 15 g (approximately ½ chhatak) fresh ginger, made into a paste (Chhatak is a traditional unit; ½ chhatak is approximately 15 g. Grate or blend fresh ginger into a smooth paste.)
• 1.2 g (approximately ¼ tola) garam masala, powdered (Tola is a traditional unit; ¼ tola is approximately 1.2 g, roughly ¼ teaspoon.)
• 1 pinch (a little) black pepper, powdered (Use a small pinch to taste as directed in the original recipe.)
• 1 to taste salt (Add to the filling according to your preference.)
• 30 g (approximately 1 chhatak) ghee (for the dough) (Chhatak is approximately 30 g. This ghee is worked into the flour to create a short, flaky texture in the dough.)
• 950 g (approximately 1 seer) plain wheat flour (maida or all-purpose flour) (One seer is approximately 950 g. Use plain white flour for a traditional result.)
• 1 as needed water (Add gradually to bring the dough together into a stiff, firm consistency — do not make it soft or sticky.)
• 1 as needed ghee (for pan-frying the roti) (Sprinkled little by little onto the pan while frying each side of the roti.)

Instructions

1. 1Place 225 g of husked urad dal in a medium saucepan and cover with plenty of cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for about 10–12 minutes until the dal is half-cooked — it should be softened on the outside but still have a firm, chalky centre when you press one between your fingers. It should not be fully tender or mushy. Drain the dal through a sieve and set aside.
2. 2Heat 2 tablespoons of ghee in a frying pan or wok over medium heat. Once the ghee is melted and hot, add the drained half-boiled dal. Stir and fry for 3–4 minutes, turning frequently, until the dal grains are coated in ghee and lightly coloured. Remove from the heat.
3. 3Transfer the fried dal into the centre of a clean piece of muslin cloth or a clean cotton tea towel. Gather the edges and tie them tightly to form a secure bundle — the cloth acts as both a container and a gentle steamer barrier. Fill a large pot with about 5 cm of water and bring it to a rolling boil. Set a steamer rack, trivet, or heat-safe plate inside the pot so it sits above the boiling water. Place the cloth bundle on the rack. Put the lid firmly on the pot. Steam over medium-high heat for 15–20 minutes, until the dal inside is fully soft and completely tender all the way through. Check the water level occasionally and top up with boiling water if needed. Remove the bundle carefully using tongs and allow it to cool slightly before handling.
4. 4Unwrap the steamed dal from the cloth. Transfer it to a large bowl and mash it thoroughly with the back of a spoon or a fork until you have a fairly smooth paste — some texture is fine. Add 75 g of plain yogurt (curd), 15 g of fresh ginger paste, approximately ¼ teaspoon of powdered garam masala, a small pinch of powdered black pepper, and salt to taste. Mix everything together well until fully combined into a thick, cohesive filling.
5. 5Return the spiced dal paste to the clean cloth, wrap it back into a bundle, and steam it again above boiling water as in Step 3. Steam for 8–10 minutes over medium-high heat with the lid on. This second steaming helps the flavours meld and firms up the filling slightly so it is easier to stuff into the dough. Remove, unwrap, and allow the filling to cool to a comfortable handling temperature.
6. 6Place 950 g of plain wheat flour in a large mixing bowl. Add 30 g of ghee and rub it into the flour using your fingertips, working the fat in until the mixture resembles coarse breadcrumbs with no large lumps of ghee remaining. This step gives the roti its characteristic texture. Gradually add cold water, a little at a time, mixing after each addition, until the dough just comes together. You are aiming for a stiff, firm dough — noticeably stiffer than bread dough or chapati dough. It should not be sticky or soft. You will likely need around 300–400 ml of water, but add slowly and stop as soon as the dough holds together without crumbling. Knead briefly in the bowl for 2 minutes until smooth. Cover with a damp cloth and rest for 5 minutes.
7. 7Divide the rested dough into medium-sized balls, roughly the size of a golf ball or slightly larger. Flatten each ball with your palm into a small disc. Place a generous spoonful of the cooled spiced dal filling in the centre — roughly 1–2 tablespoons — being careful not to overfill. Bring the edges of the dough up around the filling and pinch them firmly together at the top to seal completely, ensuring there are no gaps or the filling will leak out during frying. Gently roll each stuffed ball between your palms to smooth it, then place it sealed-side down on a lightly floured surface. Using a rolling pin, roll each ball out into a disc of medium thickness — approximately 4–5 mm thick, similar to a thick paratha. Roll gently and evenly to avoid breaking through the dough and exposing the filling. Repeat with all remaining balls.
8. 8Place a heavy-based frying pan, tawa, or flat griddle over low to medium-low heat — mild heat is essential here so the inside cooks through without burning the outside. Allow the pan to warm up for 1–2 minutes. Place one stuffed disc onto the dry pan. Cook for 2–3 minutes until the underside begins to colour and small brown patches appear. Sprinkle or drizzle a little ghee around the edges and over the top surface of the roti. Flip the roti carefully using a flat spatula. Sprinkle a little more ghee over the now-upward-facing side. Cook the second side for a further 2–3 minutes, again sprinkling ghee little by little, until both sides are golden brown and the roti feels firm to the touch. Remove from the pan when browned. Repeat with each remaining stuffed disc, adjusting the heat as needed to maintain a gentle, even cooking temperature throughout.