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Doli Ki Roti Recipe By Chef Pankaj Bhadouria

Name: Doli Ki Roti Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Indian
Ingredients: 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

Doli Ki Roti Recipe

Pankaj Bhadouria

Doli ki roti is one of the lost recipes of Punjabi Indian cuisine. Chef Pankaj Bhadouria shares the recipe of this forgo ... Read More

Preparation Time

10-15 Min

Cooking Time

20-25 Min

Meal Type

snack

Difficulty

MEDIUM

Ingredients For Doli Ki Roti Recipe

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

How to make Doli Ki Roti Recipe?

Grind cinnamon stick, black cardamom, cloves, fennel seeds, nutmeg, black peppercorns into a masala powder.
Heat water in a pan, add jaggery, poppy seeds, split chickpeas, dried ginger powder and boil.
Add masala powder and mix. Transfer the water to a bowl and ferment it for 24 hours.
After 24 hours add whole wheat flour and mix. Ferment the mixture for another 24 hours.
In a bowl, mix whole wheat flour, fermented mixture and make a dough. Ferment the dough for 24 hours.
Pressure cook soaked split chickpeas, chopped ginger, turmeric powder, salt and add water for 2-3 whistles.
Strain the dal and transfer it to a bowl. Add chopped onions, turmeric powder, red chilli powder, coriander powder, garam masala powder and mix.
Make equal balls of the dough. Fill in the dal stuffing in the dough balls and flatten it by hand.
Deep fry the doli ki roti in hot oil on a medium flame. Serve hot.

View Step by Step Recipe

Grind cinnamon stick, black cardamom, cloves, fennel seeds, nutmeg, black peppercorns into a masala powder.

Heat water in a pan, add jaggery, poppy seeds, split chickpeas, dried ginger powder and boil.

Add masala powder and mix. Transfer the water to a bowl and ferment it for 24 hours.

After 24 hours add whole wheat flour and mix. Ferment the mixture for another 24 hours.

In a bowl, mix whole wheat flour, fermented mixture and make a dough. Ferment the dough for 24 hours.

Pressure cook soaked split chickpeas, chopped ginger, turmeric powder, salt and add water for 2-3 whistles.

Strain the dal and transfer it to a bowl. Add chopped onions, turmeric powder, red chilli powder, coriander powder, garam masala powder and mix.

Make equal balls of the dough. Fill in the dal stuffing in the dough balls and flatten it by hand.

Deep fry the doli ki roti in hot oil on a medium flame. Serve hot.

Doli ki roti is a classic sour bread recipe from Multan (a province of undivided India now in Pakistan). It’s a very elaborate dish made over three days as the dough needs to be fermented. The dough is made from water fermented with jaggery and spices like poppy seeds, fennel seeds, nutmeg, and cinnamon. These spices give this bread its unique and flavourful taste. The fermented dough is filled with a mixture of split chickpeas, onions and powdered spices and deep-fried in oil.

The Indian sourdough bread Doli Ki Roti is crispy and delicious.

Doli Ki Roti

Pankaj Bhadouria

Indian Food Classics

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