These 2 dishes are said to be Heart of Sindhi cuisine in India … Hindu Sindhi house make it on special days .
Mitho Lolo ( such a sweet cute name !) is a Traditional Sindhi sweet roti made for the Satai /Satam festival also known as Thadri . Sindhi community pray to Sitala Mata ( believed to be a reliever of pain and suffereings ) and observe “Thado” which means” Cold “.The choolah / gas ( during olden times charcoal sigri was used) on which we make the lolas is not lit on the Satai day and offer some prayers to it with small lolos one round and one square , known as “Tikris ” . More smaller tikris or rotis or breads are made for offering prayer to Sitla Mata ” on Satai. These are also made the previous day, first on the tawa before the other lolas are made..
Sugar … 1 and 1/2 cups
Water .. 2 cups
Wheat flour .. 5 cups
For mixing in the dough – 1/4 cup oil + ghee ( I like to use half and half as only ghee makes them too heavy )
Ghee and oil to use for making lolas .. 1 cup or more
Make a Tight Dough just like Puri’s ….
1. Add the water and sugar and keep mixing with a spoon or a whisk until it melts. You may use warm water but do not boil it to make it like a syrup. ( This will make the lolas hard. )
2.Take the wheat flour in a big bowl and first mix the ghee and oil ( about 1/4 cup ) . When you press a little portion of this atta in your hand it should become solid like a mutiya. If not add a little more ghee.
(this is the tip to check the amount of ghee to be added)
3. Now add the sugar syrup little by little and knead the dough. Use as much syrup as needed and leave the remaining to add little by little to it each time you make a lolo as the kneaded flour becomes a bit dry when kept for some time.
4. Roll out a big chunk of flour into a round shape carefully. Fry the lolo on tawa spooning oil and ghee on a medium flame first and then make it low. ( Never make on very high flame) .Turn it very carefully using a broad spatula and spoon a little ghee again.
5. After removing from the tawa into the plate spoon a little more ghee over the lolo. In olden days people used to dip them in the ghee ( I believe some people still do it )
1-2 Bunch Spinach or Palak
1/2 Bunch Dill
1 Onion (diced)
2 Tomatoes (chopped)
1-2 tsp Tamarind Juice
1/2 Cup Chana Daal (Soak for 15 mins)
1/2 tsp Ginger (grounded)
5-6 Garlic Cloves (finely chopped)
1-2 Green Chilies (finely chopped)
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
1 Cup Water
Salt to taste
How to make sai bhaji:
- Chop Spinach,Dill and wash properly.
- Heat oil in a pressure cooker and add onions.Frytill golden brown.
- Add soaked chana daal,tomatoes,ginger,garlic,green chilies and all powdered spices except cumin seeds.
- Saute for a few minutes till golden brown.
- Add chopped spinach and dill and tamarind juice.Mix well.
- Now add water and pressure cook for 2-3 whistles and thenlet it simmer for 5 minutes.
- When pressure is finished mash the daal and spinachroughly.
- Heat ghee in a pan for tadka and cumin seeds and 1 chopped garlic clove.Once it starts to splutter pour it on the bhaji.
- Serve hot
our older generations figured out balanced diet concept long back probably that’s why today while we like to try out different ‘healthy’ recipes, most of nutritionists urge us to go back to old classics like this one as a part of our daily meals
Sai Bhaji is protein packed vitamins rich dish which can be accompanied by any bread or rice. You can have it while adhering to only protein rich diets