Mitho Lolo
sweet fennel-scented ghee flatbread, made for Cheti Chand and eaten with plain yogurt
Allergens in Mitho Lolo: milk, gluten.
Ingredients
Quantities for 4.
- 2 cups (280g) Atta
- 3/4 cup (130g), grated Jaggery
- 4 tbsp for the dough, plus 5 tbsp for cooking Ghee
- 1.5 tsp, lightly crushed Fennel Seedsthe defining flavour
- 5 pods, seeds ground Cardamom
- 1/4 tsp, coarsely cracked Black Peppertraditional, and it cuts the sweetnessoptional
- 2 tbsp Milkkeeps the lolo soft the next dayoptional
- about 1/2 cup, warm Water
- 1/4 tsp Salt
Cookware
tawa, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Dissolve the grated jaggery in 1/2 cup warm water and strain it. Jaggery often carries grit that will tear the dough.
- Rub the ghee into the flour before any liquid goes in; this moyan is what makes lolo short and flaky.
- Rest the dough 20 minutes covered. It is a stiff, sweet dough and needs the time to relax before rolling.
Method
- Rub 4 tbsp ghee into the atta with your fingertips for a couple of minutes, until the flour holds its shape when pressed in a fist.This is the step that decides the texture. Skimp on it and you get a sweet chapati, not a lolo.
- Mix in the fennel, ground cardamom, cracked pepper and salt.
- Pour in the strained jaggery water and the milk and bring it together into a stiff dough. Softer than pastry, firmer than roti dough. Add flour by the spoonful if it sticks.Jaggery loosens the dough as it stands, so err on the firm side now.
- Cover and rest 20 minutes.
- Divide into 6 balls. Roll each to about 8mm thick and 12cm across, dusting with flour. Thicker than a paratha, and no need to be neat.
- Cook on a medium-low tawa for about 2 minutes, until the surface dries and small blisters appear. Flip.
- Spoon a tablespoon of ghee around the edge and cook 2-3 minutes a side, pressing gently with a cloth, until both faces are freckled deep brown.Keep the heat medium-low. Jaggery burns long before the middle of an 8mm bread is cooked.
- Stack the cooked lolos under a cloth so they steam and soften, and serve warm with plain yogurt or a glass of milk.
Storage
Keeps 3 days in an airtight box at room temperature. Mitho lolo is deliberately made to travel and is often eaten cold. Warm briefly on a dry tawa to bring it back.
Nutrition Good estimate
One serving of Mitho Lolo (125 g) is about 482 calories, or 385 calories per 100 g.
Low protein: 7 g a serving, 6% of the calories
| Per serving125 g | Per 100 g | |
|---|---|---|
| Calories | 482 kcal | 385 kcal |
| Protein | 7.3 g | 6 g |
| Carbohydrate | 86.2 g | 69 g |
| of which sugars | 33.5 g | 27 g |
| Fibre | 10.0 g | 8 g |
| Fat | 14.6 g | 12 g |
| of which saturated | 8.4 g | 7 g |
| of which unsaturated | 5.4 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.