LOLI!!! If you ever go to a Sindhi home in the morning, chances are this is what you will be served for breakfast. A whole wheat paratha served with yogurt, papad and maybe a cup of hot steaming CHAI?????
I am sorry the pic isnt a bit too clear but this has been a request on my facebook page by many and i decided to share it with the pic i already had in my system.
The lolis can be frozen half cooked and then reheated up. Do try them with scrambled eggs or omlette!!!!
They are yummy eaten cold also and can be taken on journeys because of their long shelf life…..
Do try out this recipe of mine and let me know 1 cup of whole wheat flour (atta)
a little chopped onion (2 tablespoons)
a little chopped green coriander(2 tablespoons)
a little chopped green chillies
a pinch of salt and pepper
a pinch of Nitu Didi cumin seeds
a pinch of dry pomogranet powder ( anardhana), PPTIONAL
a pinch of coriander seeds, crushed
abt quarter cup of oil for kneading..you can add a bit less and then add water if needed
mix all the ingredients together and knead it together with oil and make a hard dough, its important to knead it well,
leave it to sit for abt an hour covered and then reknead it a bit.
heat an iron gridle and make balls of your dough and roll it out not too thin.
bake it the hot girdle till brown. u can also add a bit of oil or butter when its nearly done.
Now i discovered a new way to serve loli! A cheesey loli for all the cheese lovers out there! Just half cook the loli and top it with cheese and pop it in a medium hot oven at 180 degrees till the cheese is melty and bubbly!
This variation is my creation and everyone at home loved it. You can use any kind of grated cheese for this.
NITUDIDI TIP: A good loli is the result of a good whole wheat dough. I use PILLSBURY CHAKKI FRESH AATA
For Jain recipe please omit the onions, this can also be made without the pomegranet seeds
Health benefits of whole wheat flour ?