Mithi Roti
By Zaakira Mangera - STUDENT CHEF
INGREDIENTS
2 cups dhaar, washed and
soaked overnight
+- 5 - 10 cups water
2 ¼ cups sugar
3 tablespoon ghee (Clarified butter)
½ teaspoon elarchi
Dough:
3 cups flour
5 tablespoon ghee (Clarified butter)
5 tablespoon oil
Left over dhaar water
METHOD
soak dhaar overnight. Drain water, place in a pot and
add 6 cups of water. Boil till soft and mushy. Strain
the dhaar but keep the dhaar water for later. Return
to the pot and add the remaining 4 cups of water and
boil till soft and completely mushy. Add the sugar and
elarchie and simmer on low till dhar is dry, stirring
continuously. When all sugar is absorbed add the
ghee (Clarified butter). Mix well and leave to cool. When cool, oil hands
and make into +- 24 - 28 medium balls. Cover and
keep aside.
Dough:
Add ghee (Clarified butter) and oil to the flour. Mix to resemble
breadcrumbs. Add in the dhaar water to make a soft
pliable dough. Knead and make into +- 24 - 28
balls. Roll each ball out a little. Place a dhaar
ball and close up. roll each dhaar/roti parcel out
taking care for it not to break. roll each dhaar/roti
parcel out taking care for it not to break. Fry on tawa,
smearing ghee (Clarified butter) on both sides till golden brown.
