How to make Dal Jo Lolo -
Rotis stuffed green gram stuffing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Wholewheat Flour, Split green gram skinless
Cuisine : Sindhi
Course : Snacks and Starters
For more recipes related to Dal Jo Lolo checkout Sakharechi Poli, Wholemeal Fresh Dough Thin Crust Pizza, Khaari Poori. You can also find more Snacks and Starters recipes like Cajun Potatoes Chicken Satay Kurkuri Bread Fingers Kathi Roll - SK Khazana
Dal Jo Lolo Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 1.30-2 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Jo Lolo Recipe
Wholewheat Flour 1 1/2 cups
Split green gram skinless 2 cups
Ghee as required
For stuffing
Turmeric powder 1/4 teaspoon
Salt to taste
Red chilli powder 1 1/2 teaspoons
Amchur powder 1/2 teaspoon
Method
Step 1
Cook the dal with salt, three cups of water and turmeric powder on low heat. It can take fifteen-twenty minutes. Sprinkle red chilli powder and dry mango powder on dal and allow it to cool.
Step 2
Divide the stuffing into four equal portions. Take atta in a deep bowl and add salt. Knead a soft dough using water as required. Keep covered for five to ten minutes.
Step 3
Divide dough into four equal portions. Roll out into small chapattis. Take a portion of the dal stuffing and place it on the chapatti. Close the edges and roll out into a thick parantha.
Step 4
Heat a tawa. Cook the parantha on both sides using ghee as required. Serve hot.
Nutrition Info
Calories : 2337 Kcal
Carbohydrates : 109.8 gm
Protein : 387.9 gm
Fat : 38.7 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
