Air fryer recipe · Desserts & Bakes · Sikkim
Fini Roti for Tihar
Pale, flaky layered rounds made by Nepali-speaking families for Tihar, the festival of lights celebrated across Sikkim. The original is fried; air-fried, they keep their layers and stay pale and crisp.
- 50 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
- SikkimState
Part of the Diwali across India collection
Nutrition per serving
- 325kcal
- 5.2 gprotein
- 39.2 gcarbs
- 15.7 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Ghee1/4 cup + 2 tbsp for layering + 1 tsp for brushing
- Sugar1 tbsp
- Milk1/2 cup
- Cornflour2 tbsp
- Salta pinch
Method
Make a firm dough
Mix the maida, sugar and salt, then rub in 1/4 cup ghee until crumbly. Knead with the milk into a firm, smooth dough. Rest it covered for 20 minutes.
Make the layering paste
Mix 2 tbsp soft ghee with the cornflour into a smooth paste. Spreading this between the sheets is what creates the flaky layers.
Roll and layer
Divide the dough into two and roll each into a thin, large sheet. Spread the paste over one sheet, lay the second on top and spread the rest of the paste over it.
Roll up and cut
Roll the sheets into a tight log. Cut into 2 cm slices and press each slice gently into a 6 cm round with your palm so the swirl of layers shows on top.
Prepare the basket
Lay the rounds in a single layer in the basket. There is enough ghee in the layers, so they need only a very light brush of the last teaspoon of ghee on top.
Air-fry pale and flaky
Air-fry at 160°C for 12 min, turning once halfway. Fini roti should stay pale cream with just a hint of gold at the edges, so do not raise the heat. Cool fully on a rack so the layers turn crisp, then store in an airtight tin.
