Doli ki roti

1) It requires fermentation of above ingredients except chana dal,wheat flour,suji and oil which are later used for filling. Firstly nutmeg ,cardamom,saunf ,poopy seeds,clove powder are boiled for five minutes.

2)It is kept in a milk dol or any jar.It is then covered or wrapped well in a wollen cloth and placed in a warm place for 24 hours.This is the base of doli ki roti.This concoction has now become a fermenting agent like yeast

3)Take one cup of whole wheat flour and put in the dol to make a paste.The paste has a consistency of pakoras.The paste is again kept in a warm place for about 24 hours.Bubbles will be formed in the paste.

4)Now mix 4 cups of wheat flour and half cup of suji.Knead it with warm water and add salt to taste,then make a dough like pooris .The dough is again kept for 1 to 2 hours for rising.The dough uaually becomes double its volume.

5)Now make equal number of balls.These balls should be flattened within the palms of hands of approximately 3mm thickness.Now fill it with spicy boiled channa dal.Deep fry them on medium flame till golen brown.

6)In our home ,we fill it with chana dal.One can fill it with keema or minced chicken too.These rotis have a shelf life of 3 to 4 days.