Cornmeal Roti or Paratha (Indian Flatbread) with Urad Dal (Split Black Gram) and Fenugreek Recipe

Ingredients

• 2 1/2 cups fine corn flour/cornmeal, not the fine corn starch that is used for making custard and sauces
• 1/2 cup skinless black gram or urad/urd/urid dal
• 2 tbsp. dry methi leaves (Kasoori methi)
• 1 1/2-2 inch piece ginger root, peeled and finely grated
• 1-2 green chillies (to taste). Use dry red chillies, coarsely ground, if you do not have fresh ones.
• 1 tsp. fennel seeds, coarsely ground (optional)
• A large pinch of asafoetida*.
• A little oil for rolling out and for pan frying parathas
• A plastic sandwich bag, with two sides slit open
• 1/2 cup oil for rolling out and making parathas.
• 1 Poori Press. You can roll them by hand also, see step
• <b>No salt</b>. Salt makes the dal dough runny