DOLI KI ROTI – Long lost recipe from Multan/Punjab

Name: DOLI KI ROTI – Long lost recipe from Multan/Punjab
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 Tablespoons KhasKhas/Poppy Seeds; 3 Pieces Dalchini/Cinnamon; 10 cloves/Long; 1 Jaifal/Nutmeg; 5 Black Elaichi/Cardamom; 3 Tablespoon Chana daal/yellow split lentil; 2 Glass Water; 3 Kg Wheat Flour; 2 Tablespoons Sugar; to taste Salt; Oil for Frying

Sunidhi Mehta Rawal @cook_14446269

This is a very special and one of the long lost recipes from the north of India. I always enjoyed it at my grandmom’s house, but as the name suggests sometimes it used to come from other sauces too! It's always called “DOLI aayi hai” as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time it's prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or with a filling of chana daal! Try this long lost multani or punjabi recipe from our punjabi cuisine! Such recipes are typical of north Indian winters! #Longlostrecipe

Sunidhi Mehta Rawal @cook_14446269

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Ingredients

2-3 days

6 servings

2 TablespoonsKhasKhas/Poppy Seeds
3 PiecesDalchini/Cinnamon
10 cloves/Long
1 Jaifal/Nutmeg
5Black Elaichi/Cardamom
3 TablespoonChana daal/yellow split lentil
2 GlassWater
3 KgWheat Flour
2 TablespoonsSugar
to tasteSalt
Oil for Frying

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Steps

2-3 days

1

In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
2

Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
3

Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
4

Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6″ in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
5

Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle