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Mitho Lolo Recipe | Sindhi gur jo lolo

Only 5 ingredients, Mitho Lolo Recipe | Sindhi gur jo lolo is a sweet roti or flatbread, a traditional Sindhi recipe, that is made using wheat flour, gur(jaggery), cardamom, fennel seeds and ghee(clarified butter) made on special occasions.
Course Flatbread
Cuisine Indian, Sindhi
Keyword Gur jo lolo,, Gur waro mitho lolo, How to make Sindhi mitho Lolo, Mitho lolo, Sindhi sweet flatbread
Prep Time 15 minutes
Cook Time 40 minutes
Servings 3
Author Lata Lala

Ingredients

  • Wheat flour 250 gms
  • Jaggery gur 150 gms
  • Water 3/4 cup
  • 50 gms pure ghee/clarified butter
  • Cardamom powder 1 tsp
  • Fennel seeds coarsely crushed 1 tsp
  • Few spoons of extra pure ghee for applying on lolas.

Instructions

Dissolve jaggery :

  • Grate the jaggery (gur) & soak in the water for few hours. Or melt jaggery and water by heating it on the stove top. Once it come to rolling boil switch off the flame and keep it aside.
  • Once it cools a bit, stir the jaggery and water mixture so that it becomes lump free.

Knead & roll the dough :

  • In a big vessel take wheat flour. To this add cardamom powder and coarsely crushed fennel seeds.
  • Mix ghee litle by little. Give moyan of ghee so that it is incorporated in the flour nicely. It should resemble to bread crumbs.
  • Knead the dough by mixing jaggery water that we prepared earlier. Mix it well and keep adding jaggery water at regular intervals to knead it properly to a very hard dough.
  • Make pedas/ roundels of it and flatten the dough with the help of rolling pin. Roll it into thick chapati.

Roast the Lolo:

  • Heat the griddle/tawa. Keep the flame on sim. Roast this lolo on tava on low flame because it needs to be cooked well from inside and crisp from outside.
  • Once done from downside, turn it and cook it from other side also. Lastly as lolo turns golden on the top, apply ghee on both the sides & cook again for few seconds on both the sides.
  • Once done repeat this process with other lola too. Serve this hot or cold with mango pickle, any raita.
  • This flatbread is normally eaten on the succeeding day. It is served with Matho (buttermilk), boondi raita, Sindhi sai bhaji, Bhindi Fry, Stuffed Karela, and mango pickle.

Notes

1. Don't rest the dough for too much time, within 5 minutes of kneading the dough make lola. If you keep  the kneaded flour for long it develops gluten, making dough soft so you will need more ghee to roast the lola.
2. Please don’t apply ghee on tava before placing lola on it. First roast lola on slow fire. Once fully cooked on both sides, then only apply half teaspoon after you dish it out.