Sweet Sindhi Flatbreads Masala Loli Recipes

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SWEET SINDHI FLATBREADS (MASALA LOLI)



Sweet Sindhi Flatbreads (Masala Loli) image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Highly flavored; Because the onion, garlic, ginger, fresh cilantro, chiles and tomatoes give off liquid, it is best to limit the amount of water in the dough, even though it might initially seem to be too dry. If the dough is allowed to sit for a few hours, the moisture spreads. Serve these lolis with a meal or with tea. Prep time includes rising time.

Provided by KateL

Categories     Breads

Time 2h21m

Yield 4 flatbreads

Number Of Ingredients 10

1 1/2 cups chapati flour or 3/4 cup wheat flour and 3/4 cup all-purpose flour, sifted
1 teaspoon salt
1 -2 fresh hot green chili, finely chopped
3 tablespoons tomatoes, finely chopped
2 tablespoons red onions, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 teaspoon garlic, peeled and crushed to a pulp
1 teaspoon fresh ginger, peeled and grated to a pulp
4 tablespoons hot peanut oil or 4 tablespoons hot canola oil, plus a little extra
2 -4 tablespoons water, if needed

Steps:

  • Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
  • Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
  • Cover the dough ball with plastic wrap and set aside for 2-4 hours.
  • Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
  • Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
  • Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
  • Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
  • Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
  • Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
  • Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
  • Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
  • Remove and keep covered.
  • Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

SINDHI FLATBREADS WITH BLACK PEPPER (KALI MIRCH KI LOLI)



Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli) image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". The pepper should not be too fine nor too coarse. Serve these with any meal. They are also excellent with scrambled eggs and, when eaten plain, with a little honey, ham, chutney, or hot pickle on them. Good with tea.

Provided by KateL

Categories     Breads

Time 51m

Yield 4 flatbreads

Number Of Ingredients 5

1 1/2 cups chapati flour or 3/4 cup wheat flour and 3/4 cup all-purpose flour, sifted
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
4 tablespoons vegetable oil, plus a little extra
1/2 cup water

Steps:

  • Combine the flour, salt, and pepper in a large, wide bowl. Slowly add the 4 tablespoons oil, rubbing it into the flour.
  • Now, slowly add about 1/2 cup of water or enough to form a firm dough. Knead well until the dough is smooth and forms a ball. Cover the dough ball with plastic wrap and set aside for 30 minutes.
  • Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
  • Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
  • On a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
  • Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
  • Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
  • Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
  • Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
  • Remove and keep covered.
  • Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

Nutrition Facts : Calories 121, Fat 13.6, SaturatedFat 1.8, Sodium 582.3, Carbohydrate 0.2, Fiber 0.1

SINDHI ALOO (POTATO) TOOK



Sindhi Aloo (Potato) Took image

This is one of our traditional (Sindhi) specialities. Take its name and see dad's mouth water :) Its definitely not for those on a low fat/low cal diet. For those who love potatoes, this is a "MUST HAVE"!

Provided by Charishma_Ramchanda

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

500 g potatoes, peeled and cut into cubes
1 pinch salt
oil, to deep fry
1 teaspoon salt
1 1/2 teaspoons coriander powder
1 1/2 teaspoons chat masala
1/2 teaspoon red chili powder
3/4 teaspoon garam masala powder
1 pinch turmeric powder (optional)
1 pinch mint powder (optional)
cilantro, chopped,to garnish (optional)

Steps:

  • Peel potatoes and cut into large cubes.
  • (Approx. make 4 cubes out of 1 potato).
  • Poke holes all over the potatoes with a fork.
  • Add a pinch of salt to the potatoes.
  • Toss the potatoes with salt in a bowl with the help of your fingers.
  • Fry in oil till golden brown, then drain excess oil on paper napkins/clean kitchen towels and set aside.
  • Now prepare the masala.
  • For this, mix all the masala powders mentioned above in a bowl.
  • Keep aside.
  • Sprinkle the masala powder prepared above on the potatoes.
  • Toss the potatoes in the same.
  • Garnish with cilantro.
  • Serve immediately.
  • This is a side dish served with hot puris or rotis (Indian flatbreads) and some low-fat yogurt on the side.

LOLI



Loli image

Make and share this Loli recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 13

2 lbs butternut squash (or pumpkin, peeled and diced into 1/2 inch cubes)
zest of two orange
1 cup orange juice
1 cup olive oil
1 cup sugar
1/4 cup brandy
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking powder
2 tablespoons honey
2 cups raisins
1 lb all-purpose flour (approximately 3 1/2 cups)
1/2 cup sesame seeds

Steps:

  • Preheat the oven to 350°F.
  • Grease the sides and bottom of a round pan about 16" in diameter.
  • Combine all the ingredients, except the sesame seeds, in a large mixing bowl and mix well.
  • Pour the mixture into the pan and smooth with a spatula.
  • Sprinkle with sesame seeds.
  • Bake in the oven for about 1 hour or until golden brown. Cool before serving.

Nutrition Facts : Calories 6446.3, Fat 259.3, SaturatedFat 36, Sodium 823.8, Carbohydrate 965.2, Fiber 51.9, Sugar 448.3, Protein 79.8

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