फिनी रोटी (Fini Roti / Pheni Roti)

About This Recipe

Ingredients

• 1
  2 cups (≈250 g)All-purpose flour (maida)

  Forms the dough and flaky layers

• 2
  5 Tbsp – 3 Tbsp for dough, 2 Tbsp for brushingGhee (divided)

  Creates lamination and rich aroma

• 3
  2 TbspRice flour

  Dusting between sheets for distinct layers

• 4
  2 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

• 6
  ¼ tspCardamom powder

  Perfumes dough and syrup

• 7
  PinchSalt

  Balances sweetness

• 8
  ≈300 mlOil or ghee (for frying)

  Maintains gentle, even frying heat

• 9
  ¼ cupWater (for syrup)

  Dissolves sugar for light syrup

Instructions

1. 1
   Combine maida, 3 Tbsp melted ghee, 2 Tbsp sugar, cardamom and salt; rub to breadcrumb texture.
2. 2
   Add milk gradually and knead a stiff, smooth dough. Cover and rest 20 minutes.
3. 3
   Divide dough into 6 balls. Roll one ball into a thin rectangle; brush with melted ghee and dust evenly with rice flour.
4. 4
   Roll rectangle tightly into a log, then coil into a spiral. Repeat with remaining dough. Rest spirals 10 minutes under a cloth.
5. 5
   Flatten each spiral gently to a 4-inch disc, keeping layers intact.
6. 6
   Heat 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.
7. 7
   Optional 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.
8. 8
   Cool completely; store in an airtight tin up to 10 days. Serve with tea or as a festive sweet.