Sindhi sweet flat breads (Lolo,Chauthe & Besani)

Lolo or Lola– This is a traditional Sindhi sweet ‘roti‘ made for ‘Satain‘(7th day after Rakshabandhan).It is also known as ‘Thadri‘.A day to workship goddess ‘Jog Maya‘ or ‘Sheetla‘. Observe ‘Thado’ which means to consume cold food(cooked a day ahead).Apart from lolo many other dishes like besani, koki, dal ja parantha, matho or dahi boondi, satpuras etc are prepared a day before.Sheetla Mata prayers are sung to the Goddess, as she is the incarnation of ‘Chandi mata’.Mothers generally sing the song ‘Thaar maata Thaar Mujhe bacchiyan he thaar’ as a prayer to Sheetla Mata for saving the children from  life threatening diseases like smallpox and measles.Sindhi sweet flat bread (Lolo and Chauthe) are also good for munching during  train journeys.

 
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lola

Scroll below to read recipe of Sindhi sweet flat breads (Lolo,Chauthe & Besani)

Sweet sindhi flat bread (Mitho Lolo)
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3/4 cup jaggery
  2. 2 cup whole wheat flour
  3. 3/4 cup water
  4. 2 tbsp oil/ghee for the dough
  5. 4 tbsp oil/ghee for cooking
  6. 5 cardamom crushed
Instructions
  1. Take water at room temperature in a bowl. Add jaggery and crushed cardamoms.
  2. Let the jaggery dissolve completely.This will take 2-3 hours.
  3. In a bowl first mix wheat flour and 2 tbsp desi ghee
  4. Pour the jaggery syrup little by little and knead the dough.
  5. The dough should be stiff and add syrup when required.
  6. Take a handful size dough and with a rolling pin roll it to a thick roti .
  7. Put it on hot griddle and roast on both sides using 1 tbsp oil
  8. Cook on low flame by applying ghee generously and tossing on regular intervals till brown patches appear on both sides.
  9. After removing from tawa spoon a little more ghee over the lolo.
Second Recipe https://www.secondrecipe.com/

chauthe
Scroll below to read the recipe of Chauthe

Sindhi fried bread(Chauthe)
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3/4 cup jaggery
  2. 2 cup whole wheat flour
  3. ½ cup water
  4. ¼ cup oil/ghee for the dough
  5. 2 cup oil/ghee for frying
  6. 4-5 cardamom crushed
Instructions
  1. Take water at room temperature in a bowl.
  2. Add jaggery and crushed cardamoms.
  3. Let it dissolve completely.This will take 2-3 hours.
  4. Mix wheat flour and desi ghee in a bowl.
  5. Pour the jaggery syrup little by little and knead the dough.
  6. The dough should be stiff and add syrup when required.
  7. Take a handful size dough and with a rolling pin roll it to a thick paratha.
  8. With the help of knife cut it into triangle shape.
  9. Prick on both the sides so that it gets fried properly inside.
  10. Heat oil in a frying pan and fry it on both the sides till golden brown on a low flame
  11. Let these cool and later store it in airtight container.
Notes
  1. Cook these on low flame so that they are evenly cooked
Second Recipe https://www.secondrecipe.com/

 
Scroll below to read the recipe of Besani

Another recipe that is made a day in advance is Besani. A savoury flatbread made with chickpea flour.You can also make them in advance for any road trip or train journey.

 


   

Besani
A tradtional flatbread made from Chickpea flour, cooked a day in advance of 'Thadri' festival
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Ingredients
  1. 1 onion diced
  2. 1 tbsp chillies
  3. 2 tsp red chilly powder
  4. 1/2 cup coriander
  5. 1 tsp turmeric
  6. 1 tbsp dry mango powder
  7. 2 tbsp+1/3 cup wholewheat flour
  8. 1 tsp garam masala
  9. Salt as per taste
  10. 1/2 cup oil
  11. 1-1/2 cup chickpea flour(besan)
Instructions
  1. Mix all ingredients with 1/4 cup oil.
  2. Add minimal water if required.
  3. Knead the dough until it forms a stiff dough.
  4. Divide in equal parts ,using little oil, roll it into thick flatbreads.
  5. Heat a non-stick pan and cook flatbread brushing with oil on both sides.
  6. Cook on both sides until it turns golden brown.
Notes
  1. Serve it with yogurt or Raita
Second Recipe https://www.secondrecipe.com/
Click here to read additional Sindhi recipes.
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2 Responses

  1. Neha
    | Reply

    I have a question .. ultimately we are making both lolo n chauthe of same stuff why do they deep fry one and shallow fry other ? Is there a reason behind this tradition?

    • bhavana bhatia
      | Reply

      Hi Neha
      Thanks for the query.We do not cook or heat any food item on Thadri day.All items are cooked a day early.If both of them are equally deep fried then they will become too hard to be eaten together.
      Also,if both are hard,it will become difficult to digest n chewing also becomes an issue for children as well as aged.The items are made in such a way that they compliment cold thandai,chaas, mattho ,lassi very well and can be gulped down easily

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