Description
A highly artistic, delicate traditional sweet made as an offering to the god (Goddess Lakshmi) alongside Sel Roti during Tihar (Festival of Lights). Wheat dough is smeared with 'Sato' (paste of rice flour/ghee), rolled up, rolled thin, and fried, creating hundreds of 'ultra-thin crispy layers' like croissants or pie crusts—its greatest trait.
Restaurants serving Fini Roti
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Rice flour
- Ghee
- Sugar(or Powdered sugar/Syrup)
Instructions
- [Authentic Recipe]
- [Dough & Sato]: Knead flour, water, and ghee until smooth. In another bowl, mix rice flour and ghee into 'Sato' (oil paste for layering).
- [Roll & Stretch]: Roll dough ultra-thin rectangular, smear Sato evenly. Roll tightly from edge without air, cut inch-wide. Face cut side up, roll thin/round again.
- [Fry]: Gently fry in medium oil until layers open like flowers without crumbling.
Learn more Spice, substitutes, tips
Key spices
None(Wheat roasted aroma and ghee's rich flavor are the stars)
Substitutes at Japanese supermarkets
Roll commercial 'Frozen Pie Sheet' thin, deep-fry, and dust with powdered sugar
Pairing
Chiya(Nepali Milk Tea)
Trivia
Making fine cuts at the dough edges right before frying makes those parts open beautifully like 'petals' in the oil. The most beautiful offering on festival days, considered a 'showcase of cooking skills' for Nepali women.
Eating tips & etiquette
So delicate that holding it strongly makes layers crumble 'softly'. Hold it gently with both hands over a plate, savoring luxuriously with Chiya (sweet milk tea) while minding the spilling crispy layers.
Allergen
Wheat, Dairy (Ghee)