Bitto Lolo | How to make Bitto Lolo

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By Anjali Valecha
Created on 1st Mar 2017
  • Bitto Lolo, How to make Bitto Lolo
  • Bitto Lolo | How to make Bitto Lolo (0 likes)

  • 1 review
    Rate It!
  • By Anjali Valecha
    Created on 1st Mar 2017

About Bitto Lolo

A traditional Sindhi lolo made with jaggery. This is my childhood favorite, my dadi and mom used to make it often

Bitto Lolo is a delicious dish which is liked by people of all age groups. Bitto Lolo by Anjali Valecha has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Bitto Lolo at many restaurants and you can also prepare this at home. This authentic and mouthwatering Bitto Lolo takes 5 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Bitto Lolo is a good option for you. The flavour of Bitto Lolo is tempting and you will enjoy each bite of this. Try this Bitto Lolo on weekends and impress your family and friends. You can comment and rate the Bitto Lolo recipe on the page below.

  • Prep Time5mins
  • Cook Time10mins
  • Serves2People
Bitto Lolo

Ingredients to make Bitto Lolo

  • 1 1/2 cup wheat flour /atta
  • For stuffing
  • 1 cup jaggery, cut with knife into small pieces
  • 1 tsp fennel seeds,saunf
  • Ghee,for shallow frying

How to make Bitto Lolo

  1. Make a dough with atta and water and keep aside for 10-15 mins.
  2. Roll out the dough to a roti, put 1/2 cup jaggery and 1/2 tsp saunf in centre but towards one side.
  3. You can add or decrease quantity of jaggery and saunf according to your taste.
  4. Put water on the circumference,and seal the roti in a semi circle,like we make gujhiya.
  5. You can seal the circumference by folding the sides and give a nice shape.
  6. Put on a hot tawa and cook both sides of the lolo ,first without ghee and then shallow fry with little ghee both sides.
  7. Serve hot.
My Tip: Seal the ends of lolo nicely as we do in ghujiya otherwise while cooking on tawa ,it may tear and jaggery will come out

Reviews for Bitto Lolo (1)

Preeti Gurung7 months ago
Nice traditional dish!
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