Indian Breakfast
Homemade Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan
If you enjoy Homemade Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan cuisine, this Indian Breakfast recipe is worth trying at home....
⏱️
30 Min Prep
🔥
20 Min Cook
🍽️
12 Servings
🥗
Vegetarian
Ingredients
- 12 Brown cardamom (Badi Elaichi)
- 1/2 cup Fennel seeds (Saunf)
- 1/2 cup Chana dal (Bengal Gram Dal)
- 1/2 cup Poppy seeds
- 1/2 cup Sugar
- 500 ml Water
- 3 teaspoons Whole Wheat Flour
- 4 cups Whole Wheat Flour
- 2 teaspoons Sugar
- 1 teaspoon Salt
- Lukewarm Water - to knead
- Sunflower Oil - to deep fry
- 2 cups Chana dal (Bengal Gram Dal)
- Salt - to taste
- 1 teaspoon Red Chilli powder - (adjust)
- 2 teaspoons Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 inch Ginger - crushed
- 1/4 cup Onion - finely chopped
- Water - as needed
Instructions
1
To prepare Doli Ki Roti formula, get prepped with all the items required required and prepare the home-cooked fermenter moisture first.In a saucepan, introduce moisture (500 ml) and bring it to bring to a stew.
2
Put all the items required listed in "fermenter moisture", including cardamom, fennel seeds, chana dal, khus khus (or poppy seeds) and granulated sugar.seal and bring to a stew for 2 moments until granulated sugar dissolves and the chana dal softens a bit.
3
Let it remain covered.
4
Wrap this saucepan in a dehydrated and toasty cloth and keep in the warmest corner of your kitchen.
5
Let it stay undisturbed for 24 hours exactly.To prepare fermenter, take the frothy moisture after 24 hours (only if it is frothy, or you need to repeat the procedure) to prepare home-cooked fermenter.
6
Pass the moisture through a sieve and combine it with whole wheat dusting seasoning (3 tablespoons).The paste should resemble a pancake paste, flowy.
7
seal it again with lid and wrap with a toasty cloth and keep in a toasty place for 3 more hours.After 3 hours exactly, the mixture should all be bubbly and frothy.
8
Now you may proceed with making the pastry mix.Take half of the home-cooked fermenter mixture and introduce the items required under "to make roti" (dusting seasoning, granulated sugar, table salt, moisture) and work the pastry mix to make a velvety pliable pastry mix.
9
Use only toasty moisture to work the pastry mix the pastry mix.
10
Keep it covered like before, for 3 hours or just half hour more, to rise.To make the filling:wash chana dal and pressure cook thoroughly chana dal, table salt, turmeric, ginger with a little moisture for 2 whistles or till cooked soft.
11
empty out the remaining moisture completely and discard. Once the dal is cooled a bit, introduce spices and shallot, combine well.To make Doli Ki Roti formula:bring to temperature coat in a deep frying skillet on medium bring to temperature.Pinch out a ball of more than a lemon size and make an indent in it to fit the filling.
12
Fill about 2 tablespoons of filling and close the sides of the poori.
13
flatten it with hands until it forms a disc of the size of the palm.
14
Ensure this, since the pastry mix is soft to be rolled with a rolling pin.
15
You can use the dusting of wheat dusting seasoning if you find the soft pastry mix difficult to handle.Drop the flattened filled pastry mix of Doli Ki Roti in fiery coat and cook thoroughly to see it puffed up and evenly golden on both side.
16
Keep flipping as required, till done.empty out on a kitchen towel.Repeat till all the pastry mix and filling is used.enjoy Doli Ki Roti formula with a dish of curd or Kasuri Methi Aur Aloo Rasedar to make a breakfast.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Indian Breakfast
Indian Breakfast
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
20 minsTotal Time
50 minsMaster Chef
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