From the desert region of Rajasthan, this recipe, Dal Baati, uses ghee and yogurt instead of water to make the rolls. These are then served with spiced lentils and generous amounts of ghee, which is the best choice for a traditional flavour, although sunflower oil or light olive oil can be used instead.
Per portion Energy 674kcal/2835kJ; Protein 29.2g; Carbohydrate 90.7g, of which sugars 6.7g; Fat 25g, of which saturates 12g; Cholesterol 20mg; Calcium 135mg; Fibre 10.3g; Sodium 771mg.
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