Ingredients

Steps

• Remove any small stones from the lentils.
• Soak the lentils in 240ml of hot water for five minutes.
• Heat the vegetable oil in a frying pan.
• Add the asafoetida, cumin, and mustard seeds to the pan.
• Once the seeds splutter, add curry leaves, lentils, red chillies, turmeric, and onion.
• Fry for four minutes over medium heat, then stir in salt, ginger, boiled potatoes, tomato, and coriander.
• Grill the breads for two minutes on each side.
• Place the potato mixture onto the breads, roll up, and serve.