Fini roti is a crispy white bread prepared especially during the Tihar festival. It is offered during the festival to the goddess Lakshmi. These rotis are made more often in the Kathmandu Valley than elsewhere in Nepal. The only downside is that the preparation takes a long time, but it is completely worth the effort.
Here's a recipe of Nepali bread that you can make for other special occasions such as weddings, festivals etc.
- 2 cups all-purpose flour
- 1/4 cup rice flour
- 4 tbsp ghee (clarified butter)
- Oil for deep-frying
- Salt to taste
- 1/4 cup powdered sugar ( optional )
- In a bowl, put flour, 2 tablespoons of butter and salt. Then mix well.
- Add a little water at a time and mix well until you get a smooth dough. Cover the dough and let it stand for 15 minutes.
- In another bowl, add the rice flour and 2 tablespoons of ghee. Then mix well to make a paste. This paste is called satho.
- Roll out the dough with a rolling pin and flatten it into a long rectangular shape.
- Cut all the corners with a straightening knife.
- Spread the satho evenly over the flat dough, creating multiple layers. The satho, placed on a flat dough, so that it rolls smoothly from corner to corner.
- Then the rolled dough is divided in half.
- When the rolled dough is thick. It can be thinned by hand for an elongated shape. Then it is cut into small pieces of equal size.
- Flatten these pieces of dough and roll out each dough with a rolling pin. Use a knife to form 2-3 lines in the centre of the flattened dough.
- Now, heat the oil and fry over medium-low heat for at least 2-3 minutes until crusty. Be careful not to burn it.
- If you like to add a sweet flavour to your fini roti, sprinkle some powdered sugar on both sides while it’s still hot.
After cooling, it can be stored in an airtight container for a few days.