Best Sweet Sindhi Flatbreads Masala Loli Recipes

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SINDHI FLATBREADS WITH BLACK PEPPER (KALI MIRCH KI LOLI)



Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli) image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". The pepper should not be too fine nor too coarse. Serve these with any meal. They are also excellent with scrambled eggs and, when eaten plain, with a little honey, ham, chutney, or hot pickle on them. Good with tea.

Provided by KateL

Categories     Breads

Time 51m

Yield 4 flatbreads

Number Of Ingredients 5

1 1/2 cups chapati flour or 3/4 cup wheat flour and 3/4 cup all-purpose flour, sifted
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
4 tablespoons vegetable oil, plus a little extra
1/2 cup water

Steps:

  • Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
  • Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
  • Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
  • Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
  • On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
  • Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
  • Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
  • Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
  • Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
  • Remove and keep covered.
  • Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

Nutrition Facts : Calories 121, Fat 13.6, SaturatedFat 1.8, Sodium 582.3, Carbohydrate 0.2, Fiber 0.1

SWEET SINDHI FLATBREADS (MASALA LOLI)



Sweet Sindhi Flatbreads (Masala Loli) image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Highly flavored; Because the onion, garlic, ginger, fresh cilantro, chiles and tomatoes give off liquid, it is best to limit the amount of water in the dough, even though it might initially seem to be too dry. If the dough is allowed to sit for a few hours, the moisture spreads. Serve these lolis with a meal or with tea. Prep time includes rising time.

Provided by KateL

Categories     Breads

Time 2h21m

Yield 4 flatbreads

Number Of Ingredients 10

1 1/2 cups chapati flour or 3/4 cup wheat flour and 3/4 cup all-purpose flour, sifted
1 teaspoon salt
1 -2 fresh hot green chili, finely chopped
3 tablespoons tomatoes, finely chopped
2 tablespoons red onions, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 teaspoon garlic, peeled and crushed to a pulp
1 teaspoon fresh ginger, peeled and grated to a pulp
4 tablespoons hot peanut oil or 4 tablespoons hot canola oil, plus a little extra
2 -4 tablespoons water, if needed

Steps:

  • Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
  • Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
  • Cover the dough ball with plastic wrap and set aside for 2-4 hours.
  • Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
  • Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
  • Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
  • Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
  • Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
  • Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
  • Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
  • Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
  • Remove and keep covered.
  • Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

SINDHI KOKI RECIPE-MASALA ROTI WITH ONIONS AND GREEN CHILLIES



Sindhi Koki Recipe-Masala Roti With Onions And Green Chillies image

Sindhi Koki Recipe is a traditional flaky flatbread made from whole wheat flour, dough blended with onions and spices. Sindhi Koki is served along with curd and pickle on side, usually for breakfast. However it can also be relished along with any vegetable preparation for a meal too. Koki is flaky and moist bread with delicate tone of soft-cooked onions, zesty anardana seeds, spicy green chillies and fresh coriander leaves. It makes a great option for travel, picnics and kids lunch boxes as they keep well for up to 24 hours without refrigeration. Make Sindhi Koki for breakfast and set yourself off to a wholesome beginning of day. Serve the Sindhi Koki Recipe along with Sindhi Style Wadi Aloo Ki Sabzi Recipe and Classic Indian Sliced Salad Recipe for a wholesome lunch. Here are some other Masala Roti Recipes that you may like: Drumstick Leaves Ragi Roti Recipe - Moringa Millet Flat Bread Palak Ragi & Oats Wheat Thepla Recipe - Healthy Diabetic Roti Mooli Jowar Ki Roti Recipe - Mullangi Kambu Chapathi

Provided by Archana's Kitchen

Time 50m

Yield Makes: 4 Servings

Number Of Ingredients 10

2 cups Whole Wheat Flour
1 Onion , finely chopped
1 teaspoon Cumin seeds (Jeera)
1 teaspoon Dried Anardana Seeds (Pomegranate Seeds Dried) , lightly crushed
3 Green Chillies , finely chopped
Salt , to taste
3 tablespoons Coriander (Dhania) Leaves , finely chopped
Water , for kneading, as required
2 teaspoons Oil
Ghee , as required

Steps:

  • To begin making Sindhi Koki Recipe attach the atta kneading blade into the Zodiac Master Chef Jar.
  • Once done add whole wheat flour, cumin seeds,crushed anardana, onions, green chillies, coriander leaves and salt to taste.
  • Close the jar and turn on the atta kneading function. Add little water at a time from the nozzle until you notice the dough coming together. Towards the end when the dough has come together drizzle a little oil. Run the food processor until the dough comes away from the sides of the jar.
  • Transfer the masala roti dough into a bowl. If the dough is sticky then add a little more flour and knead for a minute. Add 1 tsp oil and knead again until the dough is smooth.
  • Divide the dough into large lemon size portions. You will get 8 to 9 portions.
  • Preheat a skillet on medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.
  • Shape each dough portion into a round ball, press it between the palm of your hands.
  • Dust the dough in flour and roll it into a 5 inch diameter circle.
  • Place the rolled koki roti on the preheated skillet. Cook for a few seconds and flip.
  • Drizzle ghee and cook the koki roti. Keep pressing and cooking until golden and lightly crips.
  • Transfer the Sindhi Koki into a serving plate and serve.
  • Serve the Sindhi Koki Recipe along with Sindhi Style Wadi Aloo Ki Sabzi Recipe and Classic Indian Sliced Salad Recipe for a wholesome lunch.

LOLI



Loli image

Make and share this Loli recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 13

2 lbs butternut squash (or pumpkin, peeled and diced into 1/2 inch cubes)
zest of two orange
1 cup orange juice
1 cup olive oil
1 cup sugar
1/4 cup brandy
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking powder
2 tablespoons honey
2 cups raisins
1 lb all-purpose flour (approximately 3 1/2 cups)
1/2 cup sesame seeds

Steps:

  • Preheat the oven to 350°F.
  • Grease the sides and bottom of a round pan about 16" in diameter.
  • Combine all the ingredients, except the sesame seeds, in a large mixing bowl and mix well.
  • Pour the mixture into the pan and smooth with a spatula.
  • Sprinkle with sesame seeds.
  • Bake in the oven for about 1 hour or until golden brown. Cool before serving.

Nutrition Facts : Calories 6446.3, Fat 259.3, SaturatedFat 36, Sodium 823.8, Carbohydrate 965.2, Fiber 51.9, Sugar 448.3, Protein 79.8

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