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2 cups of oil dhal
2 1/4 cups of sugar
2 tablespoons ghee
1 to 1 1/2 teaspoons crushed elachi
a few strands of saffron
Soak dhal in warm water for an hour or overnight.
Add the dhal in the pressure cooker with enough water for the dhal to soften completely.
( if you do not have a pressure cooker use a pot and boil it )
Once the dhal is ready add this dhal to the pot and on low heat allow access water to run out
Now add the sugar and the ghee and boil it on low .
Continue stirring so the dhal does not form any lumps.
Add the elachi and saffron strands.
Cook the dhal until the dhal has come completly hard and set aside to cool.
Once the dhal is cooled down completely , make balls out of the dhal.
Approx. 25 to 27
Make roti dough
4 1/2 cups of flour
3 tablespoons of oil
4 tablespoons of ghee
Add Boiled water to form a soft dough
Roll very small puri size roti and place the dhal ball in the center.
Start closing up the dhal by using the roti dough
once completely closed press down to flatten .this is now ready to be rolled out
sprinkle flour and with a light hand start rolling the roti out evenly , make sure the dhal does not oozz out do not
make the roti thin , this should remain thick and small almost like your hand size
set aside , heat up the tawa and this is ready to be fried
in a small add add half oil and half ghee mix this together ( this will be used to fry )
on a hot tawa place the rolled out roti , let it cook on 1 side , ghee anf fry both sides , repeat this process
until all the rotis are ready
do not stack the roti whilst hot , layerr newspaper on your table as the rotis fry place them individually to cool
once completely cooled stack and store in a container or foil . place in the fridge ,
these rotis can be places in the freezer and taken out when necessary