Sweet Sindhi Flatbreads Masala Loli
Indulge in the enchanting flavors of Sindhi cuisine with Sweet Masala Loli, a traditional flatbread infused with warm spices and subtle sweetness. Crafted from whole wheat flour, grated jaggery or brown sugar, and aromatic hints of fennel seeds and ground cardamom, this recipe strikes the perfect balance between earthy and sweet notes. Its soft, chewy texture is achieved by kneading the dough with ghee and warm water, then cooking on a hot griddle until golden-brown perfection is reached. Ideal for pairing with tea or yogurt, Masala Loli offers a nostalgic treat that’s hearty, wholesome, and satisfying. Perfect for breakfast or as a snack, this dish celebrates the rich culinary heritage of Sindhi culture in every bite.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 tablespoons Ghee (clarified butter) or melted butter
- 1 cup Jaggery (grated) or brown sugar
- 1 teaspoon Fennel seeds
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Salt
- 0.75 cup Warm water
- 3 tablespoons Neutral oil or ghee (for cooking)
Instructions
In a large mixing bowl, combine whole wheat flour, fennel seeds, ground cardamom, and salt.
Add the ghee (or melted butter) to the dry mixture and rub it in with your fingers until the mixture resembles a coarse, crumbly texture.
Mix in the grated jaggery (or brown sugar). Ensure it is evenly distributed through the flour.
Gradually add warm water, a little at a time, and knead the mixture into a soft, pliable dough. It should not be too sticky or too dry.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 4 equal portions and roll each portion into a ball.
On a floured surface, take one dough ball and roll it out into a thick flat disc about 6–7 inches in diameter. Do not roll it too thin, as it should remain slightly thick for a chewy texture.
Heat a tawa (flat griddle) or non-stick pan over medium heat.
Place the rolled-out dough carefully onto the hot tawa and cook for about 2 minutes on one side, or until bubbles and golden spots start to appear.
Flip the flatbread, drizzle about 1/2 tablespoon of neutral oil or ghee around the edges and on the surface, and cook the other side for another 2–3 minutes.
Flip again and press gently with a spatula to ensure even cooking. Repeat this process until both sides are golden-brown and cooked through.
Remove the cooked flatbread from the tawa and set it aside. Repeat the process with the remaining dough portions.
Serve the sweet Masala Loli warm, paired with tea or yogurt, for a delightful Sindhi-inspired treat.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 195.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
