In a blender jar: Take the measured green whole moong dal- pulse it a few times, scoop it out with a spatula/spoon & again pulse it another few times to get a coarse mix out of it

Post blending it coarsely, wash it well with sufficient water, at least 3-4 times & then, drain the excess water & keep a little bit in it- Cover & set it aside for about 1-2 hrs time, let it bloom & puff up a bit soaking the water in it

If in a hurry: Post washing it, allow it to soak for at least 30 mins time before proceeding with the next following steps.

In a large mixing bowl Add in the puffed up coarsely powdered green Moong- Then, mix in it rest all other ingredients aforesaid.

Firstly, mix up the ground spices & the finely chopped ingredients including salt, turmeric, red chilli powder & hing.to get well combined when still dry

Time to add in the measured wheat flour to it. Again, mix everything well together until nicely combined- Add in the water to it while kneading it, slowly & gradually as much is required to form a tight yet pliable dough out of it

Once the dough is ready- Apply some oil to it, coat it with the same all along- Cover it & set aside for about another 15-30 mins time before rolling it out to its Roti/Paratha/Puri form.

Once the set time is over: Uncover the same, knead it once more with gentle hands & divide it into big lemon sized balls or dough-lets.Take one such ball to roll out & cover the rest so as to retain the moisture in it & not dry up quickly

Heat up a frying pan over the medium-low flame, once heated well: Put one rolled out Korma Roti into it & flip it over when a few light brown spots are visible (as we usually do while frying any normal Roti/Paratha, in our daily grinds)

Now, one by one- Fry all of the balls- These types are actually a bit thicker ones. While rolling out you may notice that its sides/edges are uneven or not in good shapes, that’s how it actually should be....

Hence, to make it eye-pleasing & also surely quite presentable on our Dining Tables with rest other platters.We can give it an absolutely perfect roundish shape by placing a desired sized plate/dish/bowl onto it- Get the proper Rounded Rotis & put back the uneven edges to the main bowl, with the main dough

Once all the Rotis are done Transfer them onto a separate large sized plate/dish, before arranging the same in the serving platter or lunch/dinner casserole to be served with the main course.

Now, is the TIME to arrange them onto our Main serving platter- Place it on our Dining Table-Garnish it the way you like or simply leave it as is.Relish this DELISH with plain curd, your favourite dips/chutneys or similar, can be accompanied by a couple of green chillies, a few Onion Slices, pickles, etc.

ENJOY the veru AUTHENTIC & TRADITIONAL RAJASTHANI DISH or STYLE KORMA RA ROTI.