Ingredients:
3 cups wholewheat flour
3 tbsp. ghee or butter
10 cardamom pods, seeded
1/4 cup sugar
1 cup water
Ghee to shallow fry
Method:
- Crush cardamom seeds coarsely.
- Sieve flour into a large plate.
- Make a well in the centre.
- Boil together ghee, water, sugar, cardamom seeds.
- Simmer for a minute, or till sugar dissolves completely.
- Cool to lukewarm.
- Pour into well of dough.
- Mix into a semi stiff, pliable dough.
- Knead for 3-4 minutes, till dough is smooth.
- Cover with a moist cloth, keep aside for 30 minutes.
- Divide dough in 4 parts.
- Take one part, make a smooth ball, roll into a thick round.
- Make small incisions by poking with a fork or knifepoint, all over.
- Apply a little oil on board, to assist rolling.
- Heat a griddle, put roti on it.
- Dry roast both side till tiny brown spots appear.
- Reduce flame, drizzle a tsp. of ghee on one side.
- Fry till golden spots are formed, pressing with a spatula, to aid cooking.
- Repeat for other side.
- Repeat till roti is crisp and golden.
- Repeat for remaining dough.
- Serve hot with any of the lush gravy dishes.
Making time: 45 minutes (excluding dough proving time)
Makes: 4 medium lolis
Shelflife: 3-4 days
Pakistani Cuisine's Index
