Day 1: Soak white, washed 'urad dal' (lentils) overnight.

Day 2: Prepare basic chappati dough. Cover the dough and let it rest while you prepare the filling.

Filling

Drain lentils, put in a blender with 1/2 teaspoons each of fennel seed and powdered coriander, one or two green chilies and a pinch of asafetida, salt to taste. Dry grind until like coffee grounds or a little coarser (do not grind to a paste). Set aside.

Heat up a griddle to medium heat (you may have to adjust this as you continue to cook). Set out a small bowl with oil.

Take a walnut sized piece of dough, indent the top with your thumb. Kind of twirl the dough around until a nice little bowl has been formed, place about 1/2 a teaspoon of the lentil mix into this bowl. Pinch the top of the bowl shut over the mix. Flatten with your palms, dust the table top with flour (lots of it) then roll out until its about 1/4 of an inch thick. Dust off excess flour.