- ► 2009 (31)
- Daring Bakers June 2008 - Danish Braid
- Spiced Sweet potatoes
- Dahi Ji Curry
- Tidali Dal
- Coconut Choco chips and Cranberry Macaroons
- Vayoon Ji Biryani (Wadi Biryani)
- Mughlai Chicken
- Satpuro - 7 Layered Parantha
- Khand Jo Phulko - Sugar Parantha
- Palak Idli
- Cabbage Parantha - Roti Mela
- Some Awards and a Meme
- Mirchi Pakoda, Aloo Bonda and Mirchi Pakoda Chat
- Palak Paneer
- Nupur's Spicy Cauliflower Soup - Tried and Tasted
- Rice Krispies Mixture (Spiced Rice Krispies)
- Dhaas Karela - Stuffed Bitter Gourd Curry
- Bhee Aloo - Lotus Stem Curry
- Falafel with Hummus
- Sai Bhajji Tikki
- ▼ June (20)
Khand in Sindhi means Sugar and as kids this was our favorite breakfast, elders would be served the spicy parantha's and we kids would get this sweet one. We would not have minded we would would get to eat them anytime of the day. This is easy and quick to make if you have ready Chapati/Roti dough.
This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.
And also to the Sweet Series event started by Mythreyee of Paajaka Recipes. This month the theme is Puran poli & sweet chapathis/rotis.
1/2 cup Wheat Flour (Atta)
Sugar as needed
- Make a stiff dough, using water and wheat flour.
- Make 2 lime sized balls from the dough.
- Roll the 2 balls to make 2 circles.
- Apply ghee/oil on one side of each rolled dough.
- Sprinkle sugar on one of the circles.
- Place the other circle on top, with the ghee side down.
- Seal the edges well.
- Cook on medium high heat.
- Cool for a minute, cut into wedges and serve.
Dal Jo Lolo
Back to Sindhi Recipe List