Recipe: Yummy DOLI KI ROTI – Long lost recipe from Multan/Punjab

DOLI KI ROTI – Long lost recipe from Multan/Punjab. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! DOLI KI ROTI - Long lost recipe from Multan/Punjab This is a very special and one of the long lost recipes from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too!

Doli Ki Roti Recipe is a whole wheat fermented bread /Roti, activated with an age old and traditional recipe of homemade yeast from the Multan region of Punjab. Served it along with aloo rasedar makes a delicious breakfast or dinner. Now heat up ghee or oil in a kadhai and fry thick pooris using this dough. You can cook DOLI KI ROTI – Long lost recipe from Multan/Punjab using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of DOLI KI ROTI – Long lost recipe from Multan/Punjab

1. You need of KhasKhas/Poppy Seeds.
2. You need of Dalchini/Cinnamon.
3. It's of cloves/Long.
4. It's of Jaifal/Nutmeg.
5. You need of Black Elaichi/Cardamom.
6. Prepare of Chana daal/yellow split lentil.
7. It's of Water.
8. It's of Wheat Flour.
9. You need of Sugar.
10. It's of Salt.
11. You need of Oil for Frying.

Doli Roti is a delightful Flat Bread leavened with a Spiced Sourdough. The bread belongs to the region of Multan and undivided Punjab and was a summer staple before urbanisation killed recipes like these. Doli Roti is a traditional deep-fried flatbread from Multan. Doli Ki roti- Traditional Indian Bread- Fermented, stuffed and fried.

DOLI KI ROTI – Long lost recipe from Multan/Punjab step by step

1. In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal * Tie the cloth securely,to make a potli and keep aside * Boil water in a pan and add the potli, Let it boil for 4-5 minutes.
2. Take the pan off the gas and wrap it up in a blanket * Check pan next day same time, If bubbles are there then heat lightly * Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency * Cover again with blanket and keep aside.
3. Within 2- 3 hours the batter with ferment, and now the basic mix is ready * Add Rest of the wheat flour and mix well with help of warm water * Add Sugar and Salt according to taste, mix well and cover * After 2- 3 Hours the mix will ferment.
4. Spread a plastic sheets on table or foils on counter tops * Roll out Rotis or chapatis by hand around 6″ in diameter and put them on sheet * Roll out the whole dough and put the rotis on sheet and cover them * After leaving for 2-3 hours these rotis ferment and swell up.
5. Take each roti and fry and cool on wire rack * Store them in fridge till 15 days, Heat when you take out * Have it as snack, as breakfast, with tea or in any meal with Mango Pickle.

Prepared with homemade yeast made from scratch. A whole wheat fermented bread /Roti, activated with an age old and traditional recipe of homemade yeast. Such recipes are typical of north Indian winters! From grandmom's recipe collection etc. are prepared and consumed. 'Doli Ki Roti' - an indigenously fermented wheat based bread is prepared by the Indian Punjabi community migrated from Western Pakistan at the time of partition. As fermentation is carried out in an earthen pot locally known as 'doli', so the name 'Doli Ki Roti' is derived.