Monsoons at its peak has its benefits . It calls for all warm and cozy food.
Lola is like comfort food to me, coz whenever i would get a cold or fever, my mother would make this for me. And most of the times, we would have this as our dinner as well.
People call this Gud Ka Lola or Bitt Lola as well . There is one more type of Lola, that is made with jaggery again, but can be made and kept for days. Its much crispier and richer.
This is like a paratha that needs no accompaniment . If u have to have something, a Papad maybe !
You can’t make it ahead and keep . Has to be made and devoured.
When you make it for the first time, the chances are you won’t get it right. The roti may be too thin, for the jaggery to leak out. The roti may be too thick to taste good enough.
You may not seal it properly, and the jaggery may leak out.
But don’t be disheartened coz once you know the trick, you will fall in love with this sindhi classic.
You need:
150 gm Whole wheat flour
Salt to taste
Red chilli powder to taste
100 gms Jaggery , sliced or crushed
5 gms Khuskhus
½ tsp Jeera or Cumin seeds
Pure Ghee for basting.
How to:
Knead the dough with some water, just like how we do it for chapatis. Finish the kneading with little ghee.
Now, mix the jaggery, khuskhus and jeera in one bowl.
Keep some water in a bowl around the working area.
Roll out a medium thin round chapatti. Put a spoonful of jaggery mixture right in the center. Now fold one end of the chapatti over the other.
Dip the fingers in little water. Run the finger on the inner edge of the semicircle. It will help seal the ends together.
Press them together. Now press a fork lightly over the sealed edge so that jaggery doesn’t spill out.
Carefully put it onto a hot tava/ griddle. Roast on both sides without flipping it too much. Baste with ghee. Be generous with ghee .
Carefully serve it onto a plate. Its going to be super hot. Be very careful .
Serve Hot.
P.S: Many Sindhi people don’t make the lola with salt and red chilli powder . They make it with plain dough and only jaggery.
This is a personal preference. If you enjoy a hint of salt to cut back on the sweetness then try my version.
If you like your sweet to be only sweet , Skip the salt, red chilli powder, khuskhus and jeera. But be super generous with ghee.
Hope you guys enjoy this recipe !
Till then,
Bon Appetit Peeps !!
cookwithkiah 