Categories: Breads, Indian, Punjabi, Fair use, Review 
      Yield: 1 recipe 
  
    250 g  Flour 
    250 g  Urad dal 
      1 ts Turmeric powder 
      1 ts Ginger powder 
      1 ts Coriander powder 
      1 bn Sliced coriander leaves 
      3    Green chilies; minced 
      1 sm Onion; minced 
           Salt; to taste 
           Chilli powder; to taste 
      1 ts Crushed pomegranate seeds 
  
  Boil dal a few minutes, or soak overnight.  Drain, and grind coarsely. 
  Fry dal and dry spices in 2 tablespoons ghee for a few minutes, then 
  cook, covered, over low heat until the dal is cooked.  Remove from 
  heat. Cool and mix in flour, chillies, onion, coriander leaves, and 
  pomegranate seeds.  Add enough water to make a stiff dough. 
   
  Using balls of dough the size of lemons, roll each roti out into a 
  thin circle.  Fry each roti in oil.  Serve hot. 
   
  Adapted from a recipe in "Cooking the Punjabi Way" 
  Typed for you by Karen Mintzias