Wholewheat Lentil Roti with Paneer Chutney

“Mother taunts, make haste
Alas, another pile of waste,
Craft the food, mix and match
A little of this, and a lot of that,
Use yesterdays, and the day before
Fret not, if the clock strikes four,
Blend or puree, chop, burn, sizzle
Knead it out, splutter and fizzle
Grandma is hungry, help oh 4-leaf clover
Today’s menu, Meal-a-la-leftover!”
For the Roti (Flatbread)
1 cup wholewheat flour (atta)
1 teaspoon olive oil
1 cup yellow lentil (toor dal), soaked
1 tablespoon chopped onion
1 teaspoon garlic ginger paste
1 tomato, chopped
1 teaspoon salt
For the Paneer Chutney
1 cup fresh paneer, mashed (cottage cheese)
1 tomato, diced
½ onion, finely chopped
2 red chilies, chopped
1 tablespoon mango pickle (you can use any kind- I used ‘Mother’s Mango Pickle’)
½ cup mixed peppers-red, green and yellow, finely chopped
1 teaspoon olive oil
Salt to taste
(You can also add any other vegetables you fancy)
Make the Chutney:
Heat oil in a pan. Add the onions and chilies and cook till the onions turn golden brown. Add the other vegetables and cook covered on medium flame till all vegetables are tender and cooked.  Mix in the Paneer and pickle and cook for another 1-2 minutes till all the ingredients are properly mixed. Remove from heat.
(For a meaty version replace Paneer with mince chicken or pork and cook for a few extra minutes till the meat is tender. For a vegan version leave out the Paneer altogether.)
Make the Rotis:
Boil the lentils with onions, tomato, garlic, ginger and salt. Add excess water so that it’s not too dry. Keep aside to cool. (Alternatively you can use any left over dal that is not being consumed!)
Mix the flour and lentils and knead into a smooth dough. Do not add any extra water. If dry, add some extra lentils.
Divide the dough into 8 small balls and, with a rolling pin, roll them out into 3 inch round pastries.
Heat a pan and cook the pastry on both sides. You can apply a little olive oil to both sides while cooking to keep them soft. Remove when both sides look crispy and golden brown.
Serve hot with the chutney-  a snack or delightful brunch!