About This Recipe
Fry perfectly layered Fini Roti at home—order maida, ghee and rice flour with fast delivery from Sewapoint’s online grocery.
Ingredients
- 12 cups (≈250 g)All-purpose flour (maida)
Forms the dough and flaky layers
- 25 Tbsp – 3 Tbsp for dough, 2 Tbsp for brushingGhee (divided)
Creates lamination and rich aroma
- 32 TbspRice flour
Dusting between sheets for distinct layers
- 42 Tbsp in dough + ½ cup for syrup/dustingSugar
Sweetens dough and finishing syrup
- 5≈½ cup, as neededMilk (or water)
Moistens dough to stiff consistency
- 6¼ tspCardamom powder
Perfumes dough and syrup
- 7PinchSalt
Balances sweetness
- 8≈300 mlOil or ghee (for frying)
Maintains gentle, even frying heat
- 9¼ cupWater (for syrup)
Dissolves sugar for light syrup
Ingredients
- 12 cups (≈250 g)All-purpose flour (maida)
Forms the dough and flaky layers
- 25 Tbsp – 3 Tbsp for dough, 2 Tbsp for brushingGhee (divided)
Creates lamination and rich aroma
- 32 TbspRice flour
Dusting between sheets for distinct layers
- 42 Tbsp in dough + ½ cup for syrup/dustingSugar
Sweetens dough and finishing syrup
- 5≈½ cup, as neededMilk (or water)
Moistens dough to stiff consistency
- 6¼ tspCardamom powder
Perfumes dough and syrup
- 7PinchSalt
Balances sweetness
- 8≈300 mlOil or ghee (for frying)
Maintains gentle, even frying heat
- 9¼ cupWater (for syrup)
Dissolves sugar for light syrup
Instructions
- 1Combine maida, 3 Tbsp melted ghee, 2 Tbsp sugar, cardamom and salt; rub to breadcrumb texture.
- 2Add milk gradually and knead a stiff, smooth dough. Cover and rest 20 minutes.
- 3Divide dough into 6 balls. Roll one ball into a thin rectangle; brush with melted ghee and dust evenly with rice flour.
- 4Roll rectangle tightly into a log, then coil into a spiral. Repeat with remaining dough. Rest spirals 10 minutes under a cloth.
- 5Flatten each spiral gently to a 4-inch disc, keeping layers intact.
- 6Heat ghee/oil to medium (≈150–160 °C). Fry one disc at a time, spooning hot fat over the top, until puffed and pale-gold on both sides. Drain on paper towels.
- 7Optional syrup: Simmer ½ cup sugar with ¼ cup water and a pinch of cardamom to one-thread stage. Dip each hot roti briefly or dust with powdered sugar.
- 8Cool completely; store in an airtight tin up to 10 days. Serve with tea or as a festive sweet.
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