Lolli commonly also known as Koki is a delicious Sindhi breakfast dish, but it really can be had at anytime of the day! It is made using whole wheat flour and onions and is quite filling and healthy too. It can be relished with an accompaniment of fresh curds or pickle and some roasted papad by the side.
I was always curious to know more about Sindhi cuisine and recently got an opportunity to learn a special dish from this cuisine, i.e. ‘Daal Pakwaan’. I had always wanted to learn the process of cooking this dish from a Sindhi who might be having it’s authentic recipe. And what luck that I got to learn it from the author of a Sindhi Cookbook herself! She was gracious enough to invite me and a few friends over to her house and give us a live demo of the entire cooking process. Thus, ultimately started my tryst with Sindhi Cuisine!
The recipe of Lolli is from that particular book itself which is available on Amazon and has amazing authentic Sindhi recipes! The name of the book is ‘Sindhi Cuisine’ by Pushpee Moorjani and I’m sharing here the link for it in case any of you would like to purchase it! And the book’s not even too pricey! I would surely recommend it, as the book has many amazing vegetarian as well as non vegetarian recipes and delicious, traditional Sindhi desserts too!
Click on the link below and check the details, if you are interested in buying this book… https://g.co/kgs/PEmzNW
For some more such delicious dishes, do take a look at the following recipes too…
- Leftover Aaloo Ragdaa Methi Paratha
- Aaloo Paratha
- Chatpata Lacchaa Paratha
- Mulyaache Thaalipeeth
- Pudina Paratha
- Whole Wheat Methi Thaalipeeth
Here’s the recipe for the delicious Lolli…
Prep Time : 25 min
Cooking Time : 4-5 min
Serves : 2 (4 Lolli)
Cup Used : 200 ml
- 2 cups Whole Wheat Flour
- 2 Medium Onions…. Finely Chopped
- 2-3 Spicy Green Chillies…. Finely Chopped
- 4 tbs Fresh Corriander Leaves…. Finely Chopped
- 2 tsp Crushed Dried Pomegranate Seeds
- 4 tbs Homemade Ghee + As Required For Brushing
- Salt To Taste
- To make Lolli, we first need to prepare the dough.
- For this purpose, mix together the flour, onions, green chillies, corriander leaves, crushed anardana, ghee and salt to taste and knead it into a stiff dough using water as required.
- Divide the dough into 4 equal parts and roll each into a patty, flattening them slightly.
- Heat a griddle and initially grease it very slightly with a tiny amount of oil so that the patty doesn’t stick to it.
- Roast one flatenned patty on the griddle for a few seconds on both sides respectively and then roll it into a slightly thick circular disc just like a chapati or paratha without dusting any flour on it.
- Make criss-cross signs on one side with the blunt edge of a knife which helps it to cook better, and transfer it to the hot greased griddle.
- Release some ghee from the sides and roast it on medium heat till it’s colour changes slightly at the bottom.
- Apply some ghee on the top surface and flip the lolli and roast again on medium heat till the flipped side is cooked and has brown spots.
- Apply some more ghee on the top and flip again. Cooked the flipped side well, applying pressure with a spatula till the lolli turns crisp!
- Repeat these steps till all the patties are rolled and roasted. When done transfer them to a serving dish.
- Serve these delicious and authentic Lolli with some fresh curds and Gaajar Flower Taaja Loncha (pickle) or even with some Masala Chai by the side!
Pics depicting the cooking process :