Dough:
Add flour, baking powder, sugar, salt and oil and give it a quick mix.
Add lukewarm water to make a semi stiff but a bit soft dough, so that it is easier to roll along with the stuffing.
Let it rest for 30 minutes.
Filling:
Cook the Arhar/Toor/Yellow Split peas in pressure cooker. Alternatively let it cook in a pot of boiling water until done. Do not let it go very mushy. We need to have a bite to it.
Once the dal is cooled slightly, in a pan add oil.
Saute the garlic for a few seconds. Then add the dal, red chilly powder, cumin powder and salt.
Mix everything. You can slightly press it if it looks too grainy, but do not over mix as we do not want a paste.
Let it cool completely.
Assembling:
Knead rested dough and then divide it into equal size balls.
Roll one piece into a 2-3 inch circle. Add about 2 tablespoon of stuffing in it and then seal the edges. Lightly pat it all over so that the dal is spread uniformly.
Now roll each of them into 5-6 inch diameter.
Shallow fry them in a pan of an iron griddle over medium heat using oil until golden brown from both the sides.
Repeat with the rest. Enjoy with some chutney or plain curd.
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