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Doli ki roti is one of the lost recipes of Punjabi Indian cuisine. Chef Pankaj Bhadouria shares the recipe of this forgotten dish.
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Ingredients
For Doli Ki Roti
1 cinnamon stick
4 black cardamoms
10-12 cloves
1 tbsp fennel seeds
1 nutmeg
1 tbsp black peppercorn
1 glass water
1 tbsp jaggery
1 tsp poppy seeds
1 tbsp split chickpeas
1 tbsp dried ginger powder
2 tbsp whole wheat flour
2 cups whole wheat flour
1 cup soaked split chickpeas
1 tbsp chopped ginger
1 tsp turmeric powder
salt to taste
water as required
1 chopped onions
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
oil for frying
PREPARATION
- Grind cinnamon stick, black cardamom, cloves, fennel seeds, nutmeg, black peppercorns into a masala powder.
1
- Heat water in a pan, add jaggery, poppy seeds, split chickpeas, dried ginger powder and boil.
2
- Add masala powder and mix. Transfer the water to a bowl and ferment it for 24 hours.
3
- After 24 hours add whole wheat flour and mix. Ferment the mixture for another 24 hours.
4
- In a bowl, mix whole wheat flour, fermented mixture and make a dough. Ferment the dough for 24 hours.
5
- Pressure cook soaked split chickpeas, chopped ginger, turmeric powder, salt and add water for 2-3 whistles.
6
- Strain the dal and transfer it to a bowl. Add chopped onions, turmeric powder, red chilli powder, coriander powder, garam masala powder and mix.
7
- Make equal balls of the dough. Fill in the dal stuffing in the dough balls and flatten it by hand.
8
- Deep fry the doli ki roti in hot oil on a medium flame. Serve hot.
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