I remember my Nani (maternal grandmother) cooking this bread for me. Originating in the Multan region of modern-day Pakistan, this is not a very well-known recipe. In the good old days, before we had modern kitchen equipment, the dough was kept to ferment in earthen pots called ‘dolis’. The recipe below is based on my memory of how Nani cooked it.
Dough
1½ tbsp poppy seeds
4–6 cloves, crushed to a coarse powder
3 pods black cardamom, crushed to a coarse powder
2" stick cinnamon, crushed to a coarse powder
A pinch of nutmeg powder
⅓ cup jaggery, grated
1 cup + extra wholewheat flour (atta)
Oil for deep-frying
Filling
2 cups husked, split Bengal gram (chana dal)
1 tbsp oil
1½ tsp red chilli powder
1 tsp black pepper powder
1 tsp salt or to taste
Dough Combine the spices and jaggery with 3 cups of water in a pan. Place over high heat and bring to a boil. Cover and boil for 5 minutes. Remove from heat and store in a warm place for 16 hours to ferment. When the spiced jaggery ferments, mix in flour, cover and set aside in a warm place for another 2–3 hours to ferment further.
Filling Wash the dal and boil it in 1½ cups of water till half cooked. Drain. Put oil in a frying pan over medium heat. When hot, add dal, chilli powder, pepper powder and salt, and cook, stirring at regular intervals till mixture is dry. Cool to room temperature.
To make the roti When the dough ferments, knead again lightly and divide into large lemon-sized portions. Flatten a portion of dough with your fingertips and spoon about 1 tbsp of the filling in the centre. Bring the edges together to encase the filling and seal properly. Roll the dough into a ball and flatten it slightly between your palms. Place the flattened stuffed dough on a very lightly floured surface. Dust your hands lightly and pat the dough into a 5" flat disc, turning it around slowly to ensure an even, circular shape. Place the prepared roti on a clean, damp muslin cloth and repeat for the remaining dough and filling. Put oil for deep-frying in a kadhai (wok) over medium heat. When oil is hot but not smoking, slide in one roti and deep-fry till golden. (If the roti has been flattened evenly, it will puff up while frying.) Remove and drain on absorbent paper. Serve hot or at room temperature.
NOTE: Doli ki roti can be stored in an airtight container, without refrigeration, for 3–4 days.