Mix chiroti rawa and maida with a pinch of salt to it, add the kesar soaked in water (this was my addition, my househelp said they add a pinch of turmeric) and water to it and knead to form a smooth dough. The consistency of the dough has to be soft, much softer than the regular roti dough, tighter than the pancake dough but much more liquid than the chapathi dough. My househelp tells me that a tighter dough will lead to tough obattu. Continue kneading the dough, you will need to knead the dough for another 5-6 minutes.

Leave the dough to rest (my househelp insists in fridge) covered in the 1/4 oil, make sure the top is completely covered and let it rest for about 1-2 hours.

In the meanwhile, boil the dal in just enough water till it is soft and mushy. When it is cool, mash it together with the rest of the filling ingredients. Keep aside.

After 2 hours, take out the dough and distribute in 10 equal sized balls. Roll each ball and add about 2 tsp of filling and roll again like a parantha. As the dough is very soft, it can be tough to roll, I use the ziplock bag technique that mom taught me. Cut a ziplock bag and roll the parantha in the center of the ziplock bag.

Now using ghee fry both sides. Enjoy warm with a cup of tea.