#Doli Ki Roti#

Name: #Doli Ki Roti#
Cuisine: Indian
Ingredients: 12 Brown cardamom (Badi Elaichi); 1/2 cup Fennel seeds; 1/2 cup Chana dal; 1/2 cup Poppy seeds; 1/2 cup Sugar; 500 ml Water; 3 teaspoons Whole Wheat flour; 4 cups Whole Wheat Flour; 2 teaspoons Sugar; 1 teaspoon Salt; As required Lukewarm Water, to knead; As required Sunflower Oil, to deep fry; 2 cups Chana dal; to taste Salt,; 1 teaspoon Red Chilli powder; 2 teaspoon Coriander Powder; 1/2 teaspoon Garam masala; 1/4 teaspoon Turmeric powder; 2 inch Ginger, crushed; 1/4 Onion, finely chopped; as needed Water,

Divya Agrawal @divaksh

#zing #kids

Divya Agrawal @divaksh

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Ingredients

12Brown cardamom (Badi Elaichi)
1/2 cupFennel seeds
1/2 cupChana dal
1/2 cupPoppy seeds
1/2 cupSugar
500 mlWater
3 teaspoonsWhole Wheat flour
4 cupsWhole Wheat Flour
2 teaspoonsSugar
1 teaspoonSalt
As required Lukewarm Water, to knead
As required Sunflower Oil, to deep fry
2 cupsChana dal
to tasteSalt,
1 teaspoonRed Chilli powder
2 teaspoonCoriander Powder
1/2 teaspoonGaram masala
1/4 teaspoonTurmeric powder
2 inchGinger, crushed
1/4Onion, finely chopped
as neededWater,

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Steps

1

In a saucepan, add water and bring it to boil.
2

Put all the ingredients cardamom, fennel seeds, chana dal, khus khus (or poppy seeds) and sugar.
3

Cover and boil for 2 minutes until sugar dissolves and the chana dal softens a bit.
4

Let it remain covered. Wrap this saucepan in a dry and warm cloth and keep in the warmest corner Let it stay undisturbed for 24 hours exactly.
5

Now Pass the water through a sieve and mix it with whole wheat flour (3 tablespoons).
6

The batter should resemble a pancake batter, flowy. Cover it again with lid and wrap with a warm cloth and keep in a warm place for 3 more hours.
7

After 3 hours the mixture should all be bubbly and frothy.
8

Take half of the homemade yeast mixture and add the ingredients to make roti (flour, sugar, salt, water) and knead to make a smooth dough.
9

Use only warm water to knead the dough.
10

Keep it covered like before, for half hour.
11

Clean chana dal and pressure cook chana dal, salt, turmeric, ginger with a little water for 2 whistles or till cooked soft.
12

Drain the remaining water completely and discard.
13

Once the dal is cooled a bit, add spices and onion, mix well.
14

Heat oil in a deep frying pan on medium heat.
15

Pinch out a ball of more than a lemon size and make an add 2 tablespoons of filling and close the sides of the poori.
16

Flatten it with hands until it forms a disc of the size of the palm.
17

Fry in hot oil till done.
18

Drain on a kitchen towel.
19

Serve Doli Ki Roti with a bowl of aam ras.