Doli Ki Roti: A Classic Mughlai Breakfast Delight
Introduction
Doli Ki Roti is a traditional Mughlai recipe that has stood the test of time. This unique roti is made from whole wheat flour, with a delicious stuffing of chana dal, which enhances the taste of this dish. A great choice for breakfast, it can be served with Jaipuri Aloo Pyaaz ki Sabzi and Boondi Raita for a complete and satisfying meal. With its flavorful filling and crispy exterior, Doli Ki Roti is a delightful treat that embodies the essence of Indian culinary traditions.
Cuisine: Mughlai
Course: Indian Breakfast
Diet: Vegetarian
Ingredients:
For Yeast Preparation:
| Ingredient | Quantity |
|---|---|
| Big Cardamom | 12 pieces |
| Fennel Seeds | 1/2 cup |
| Chana Dal | 1/2 cup |
| Khus Khus | 1/2 cup |
| Sugar | 1/2 cup |
| Water | 2 cups |
| Wheat Flour | 3 teaspoons |
For Roti Dough:
| Ingredient | Quantity |
|---|---|
| Sugar | 2 teaspoons |
| Wheat Flour | 4 cups |
| Salt | 1 teaspoon |
| Lukewarm Water | As needed for kneading |
| Oil | For frying |
For Masala Filling:
| Ingredient | Quantity |
|---|---|
| Chana Dal | 2 cups |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder | 2 teaspoons |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Ginger (grated) | 2 inches |
| Onion (finely chopped) | 1/4 cup |
| Water | As needed |
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Total Time:
50 minutes
Yield:
8-10 pieces
Instructions:
Step 1: Making the Yeast Mixture
- In a saucepan, bring 2 cups of water to a boil. Add the big cardamom, fennel seeds, chana dal, khus khus, and sugar to the boiling water.
- Cover the saucepan and allow the mixture to boil for 2 minutes.
- Once it has boiled, cover the saucepan with a warm cloth and let it sit in a corner of your kitchen for 24 hours to ferment.
Step 2: Preparing the Dough
- After 24 hours, filter the water and mix 3 teaspoons of wheat flour into the liquid, stirring well.
- Cover this mixture with a warm cloth and allow it to sit for an additional 3 hours.
- Once the mixture has rested, take half of it and add wheat flour, sugar, salt, and lukewarm water. Knead this into a soft dough.
- Cover the dough and let it rest for another 3 hours, allowing it to rise and become soft.
Step 3: Making the Masala Filling
- In a pressure cooker, add the chana dal, salt, turmeric powder, ginger, and a small amount of water. Cook the mixture until you hear 2 whistles.
- Once cooked, drain any remaining water from the dal and allow it to cool slightly.
- After cooling, add finely chopped onions to the dal and mix them thoroughly.
- Heat a little oil in a wok and set it aside for frying the roti.
Step 4: Assembling the Doli Ki Roti
- Take a small portion of the dough and roll it into a ball. Flatten it into a small disc (puri).
- Place a spoonful of the prepared masala in the center of the puri.
- Gently fold the edges of the puri over the filling to seal it.
- Flatten the stuffed dough ball into a round shape, resembling a puri.
- Heat oil in a pan and fry the stuffed dough until it turns golden brown on both sides.
Step 5: Serving
- Serve the Doli Ki Roti hot with Jaipuri Aloo Pyaaz ki Sabzi and Boondi Raita for an authentic and flavorful breakfast experience.
Tips:
- Ensure the dough is soft and pliable for easy rolling.
- You can also adjust the level of spiciness in the masala filling by varying the amount of red chili powder.
- For an extra crispy texture, you can deep fry the roti.
Enjoy the rich flavors and cultural history of Doli Ki Roti, a traditional breakfast dish that’s perfect for any occasion!
