Sindhi Lolo, also known as Busri, is a winter delight that every Sindhi craves and relishes with childlike innocence. As winter arrived, Mumma would sit us on the kitchen counter, feeding us Lolo fresh off the tawa – a memory so vivid, the taste still lingers. Now, as a mother myself, I love watching my girls enjoy Lolo with the same warmth, and making one for myself brings back that joyful feeling of being a six-year-old.
One highlight of this recipe is the intricate designs that adorn the Lolo – beautifully crafted, just as breathtaking to behold as it is soul-soothing with each bite. What could be more delightful than a piping hot roti stuffed with desi gur, generously smeared with ghee, and served with crispy papad? It’s truly unmatched!
Sindhi Lolo
Ingredients
For dough:
- Whole wheat flour: 1 cup
- Salt: a pinch
- Ghee: 1 tsp
- Water
For filling:
- Grated jaggery (gur): ½ cup
- Ghee: 2 tbsp
Method:
- Combine the ingredients to make a soft roti dough and let it rest for 10 minutes.
- Roll out two thin rotis using dry flour and set aside.
- Spread grated jaggery evenly on one of the rotis, leaving about 1″ from the edges.
- Place the second roti on top and press to seal the edges.
- Fold and press along the circumference to securely seal the roti.
- Place the sealed roti on a hot skillet over low flame and cook for about 1½ minutes on each side, or until fully cooked.
- Don’t worry if the molten jaggery leaks out – it’s all part of the charm.
- Smear ghee generously over the hot Lolo and serve with papad.
Watch this recipe here – Sindhi Lolo
Ekta Kungwani Pagaria is an interior designer by profession and a passionate food explorer and recipe creator. As a proud Army wife and mother of two, she has traveled across India, gaining exposure to the rich diversity of Indian cuisine. Ekta’s culinary journey is driven by her deep appreciation for the thoughtfully crafted regional delicacies found throughout India, with each region offering unique culinary marvels based on seasons, local ingredients, and nutritional needs.
Beyond her love for food, Ekta believes that presentation is key – after all, we eat with our eyes first. This belief is reflected in her work as she brings together her expertise in food photography and styling to create visually compelling content that showcases her recipes to their fullest.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.