Bitto Lolo | How to make Bitto Lolo

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ByAnjali 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

The delicious and mouthwatering Bitto Lolo is a famous dish of Sindhi and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Bitto Lolo is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Bitto Lolo. Anjali Valecha shared this Bitto Lolo recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Bitto Lolo. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Bitto Lolo recipe at your home and surprise your family and friends.

  • 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 Gurung5 months ago
Nice traditional dish!

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