Name: Sindhi Lola recipe by Kiah Wadhwani at BetterButter
Prep time: 600 min
Cook time: 600 min
Total time: 1200 min
Yield: 2
Ingredients: 150 gms Whole wheat flour; Salt to taste; A pinch of red chilli powder; 100 gms Jaggery , crushed finely; 5 gms Khus khus or poppy seeds; 1/2 tsp Jeera or cumin seeds; Pure ghee for basting

Ingredients Serving: 2

150 gms Whole wheat flour
Salt to taste
A pinch of red chilli powder
100 gms Jaggery , crushed finely
5 gms Khus khus or poppy seeds
1/2 tsp Jeera or cumin seeds
Pure ghee for basting

Instructions

Knead the dough with some water, just like how we do it for chapatis. Finish the kneading with little ghee.
Now, mix the jaggery, khuskhus and jeera in one bowl
Keep some water in a bowl around the working area.
Roll out a medium thin round chapatti. Put a spoonful of jaggery mixture right in the center. Now fold one end of the chapatti over the other.
Dip the fingers in little water. Run the finger on the inner edge of the semicircle. It will help seal the ends together.
Press them together. Now press a fork lightly over the sealed edge so that jaggery doesn’t spill out.
Carefully put it onto a hot tava/ griddle. Roast on both sides without flipping it too much. Baste with ghee. Be generous with ghee .
Carefully serve it onto a plate. Its going to be super hot. Be very careful .
Serve Hot.
You can’t make it ahead and keep . Has to be made and devoured.
This is like a paratha that needs no accompaniment . If u have to have something, a Papad maybe !

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