The emotional story of Doli Ki Roti that the brides carried from their mother’s home

India is a land of flavours and here, every region has its own range of delicacies that define the culinary beauty of the state or region. Today, we will talk about Punjabi regional food, which is often connected with ‘Tandoori’ preparations. While Tandoori Kebabs, Dal, and Butter Chicken are the most popular delicacies of the state, it also celebrates a lesser-known dish called Doli Ki Roti, a flavorful dish with an emotional connection. Scroll down to learn more about it. (Image: istock)

According to food historians, it is a fermented flatbread that is deeply rooted in the traditions of Multan, West Punjab. Interestingly, this fermented whole wheat bread is made with a homemade traditional yeast recipe hailing from Multan, and as a tradition, it is served along with Rasedar Aloo, making it a wholesome meal. According to an Instagram post by celebrity chef Pankaj Bhadouria, Doli Ki Rotu is a seamless blend of puri and kachori, that is crisp, round in shape, and golden in colour. She also mentions that this bread has a decent shelf-life of 3–5 days if stored well. (Image: Instagram/fiftyshadesofdrool)

As per food historians, Doli Ki Roti, a native dish of Multanis and Derawals, and it is believed that back in the day, these flatbreads were packed in kept in the bride’s doli (palanquin) during the time of bidai, so that palanquin bearers could enjoy it during the long journey from bride’s home to groom’s place. It is also believed that the fermentation makes the bread gut-friendly and would help protect men from heat waves and tough terrain. And as it was carried along with the doli, hence it was named Doli ki Roti. (Image: istock)

As per food experts, the preparation of this traditional roti involves two days. On the first day, the yeast is prepared by boiling water, cardamom, cinnamon, sugar, and chana dal, which is then kept in a warm place to ferment and cool overnight. The next day, water is used to knead the dough with wheat flour. The fermented water helps make the right dough, which is later rolled out into small pooris and spread out on a mat or cot under the sun, covered with a cloth, so that they can rise. Once they dry and puff slightly, the pooris are fried until golden and served with Rasedar Aloo Curry, creating a dish that’s both rustic and deeply flavorful.

(Image: Instagram/seems.sweet)