Doli ki roti by Aman (@aj_absolutejoy)
At the time of weddings, when the bride and groom belonged to different villages, the carriers of the bride’s “doli” would have to travel for days to reach the groom’s home after the wedding. This roti was packed and sent along as a meal that could survive for days considering the terrain and the weather. Hence called the doli di roti. In urbanization, to explain it easy, would call it Stuffed Fried Sourdough Bread. Here you go with the recipe!
Ingredients:
For Spiced Yeast Water
- 2 Badi Elaichi
- 2 tblspn Saunf
- 3-4 green elaichi
- 7-8 laung
- 1 nutmeg
- 1 stick daalchini
- 8-10 sabut kali mirch
- 2 tblspn khas khas powder
- 1 tblspn jaggery
- 1 tblspn chana daal
Instructions:
Boil all these together in 2 cups of water until it reduces to half. Jaggery would have dissolved and the chana dal soften a bit. I transfered it to steel dabba and kept it in the atta drum for 24 hours. You can also wrap up the saucepan with a warm cloth and keep it in the warmest corner of your kitchen. Let it stay undisturbed for 24 hours or until you notice bubbles risen in the top layer for which they say “doli uth gayi” (fermentation is done).
For Homemade Yeast:
- Add 3 tblspn of Whole Wheat Flour
- And same amount of room temperature water in a glass jar. Mix it well ensuring no lumps, let it rest for 12 hours in a warm corner of your kitchen.
- Add same amount of whole wheat flour & water again until you notice its fermented well and has bubbles. This naturally fermented yeast actually takes around 6 to 7 days if you are making it for the first time.
For Roti Dough
- 2 cups Whole Wheat Flour
- 1 tbsp jaggery
- 1/2 tbsp sSalt
Use the Spiced yeast water strained & half of fermented yeast to knead to make the dough medium tight just like you would make for a parantha. And let it rest for again 3 to 4 hours in a warm place.
For Filling:
I used 1/2 cup of moong daal dal boiled in water with salt n pepper.. strained it through the sieve and dried it a little. added the required amount of salt & pepper.Instructions to make the Doli Di Roti:
- Make a ball of the fermented dough and stuff the filling. Flatten it with hands in between your palms of hands. Avoid rolling it with the pin. Let the rest of the flattened rotis for 15-20 mins before you start frying them.
- Heat the oil in a deep frying pan on medium heat. Drop the flattened & stuffed Doli Ki Roti in hot oil and cook to see it puffed up and evenly golden on both side on the medium flame to ensure its cooked well till inside. Keep flipping as required, till done.
- Drain excess oil or soak on aborbent paper. You can serve Doli Ki Roti curd or rasse wale aloo, kale chane or even keema.
