SatPuro in Sindhi means & layered Roti, parantha or in Sindhi it is called Ufratho, "Sat" means seven and "puro" Layered. This can be served for breakfast, lunch or dinner, with some curry or just by itself with some yogurt and pickle. The best so far are the one my granny (mummy) used to make with all the ghee which makes it flaky and nice. Now a days we compromise and use less oil or ghee but ask mummy to make it even now she will use the same amount of ghee and tell there is no compromise in this area.

Every Sindhi household they is a different version, here are few of the versions I
learnt before and after marriage.

The dough remains the same for all though:

To make the dough
There are different versions of the dough, you can make any, they are:

  1. wheat flour, salt, oil, Knead to a stiff dough using water.
  2. wheat flour, salt, pepper, oil.Knead to a stiff dough using water.
  3. wheat flour, salt, red chili powder, oil.Knead to a stiff dough using water.
  4. wheat flour, salt, cumin seeds, pepper oil.Knead to a stiff dough using water.




Satpuro 1: This one I learnt from Mani Didi my husbands aunt, she used to make these for them when they were kids. Mine sure don't come out as good as hers, heard hers were excellent, hubby dear tells me its close enough and practise makes perfect.





  1. Make 7 lime sized balls from the dough.
  2. Roll each ball into round circles and keep aside. You will have 7 roti's / chapati's
  3. Sprinkle some flour on the rolling board, Start with one rolled circle place it on the floured surface.
  4. Apply generous amount of ghee/oil on top, sprinkle with Wheat Flour.
  5. If you are using plain dough and want to add salt , pepper, red chili powder etc.. sprinkle them on the ghee now and spread evenly. If you have already added them to the dough skip this step.
  6. Place the second circle on top and repeat steps 4 & 5. till you use up all the 7 rotis. Do not add ghee to the top most Roti.
  7. Now roll this stack some more to make a bigger circle, trying not to press too hard. We want the layers to be present.
  8. Cook on medium heat using generous amounts of ghee.
  9. Serve with curds and pickle or any curry.





Satpuro 2: This is the satpuro I grew up with, many people just call this Parantha. It still has all the layers but is a lighter version.






  1. Make a lemon sized ball using the dough.
  2. Roll it to a circle.
  3. Cut this circle into 7 strips.
  4. sprinkle some flour on the rolling surface. Place one strip on the floured surface.
  5. Apply generous amount of oil/ghee on this strip, sprinkle with Wheat Flour.
  6. If you are using plain dough and want to add salt , pepper, red chili powder etc.. sprinkle them on the ghee now and spread evenly. If you have already added them to the dough skip this step.
  7. Place another strip on top and repeat steps 5 & 6 till you have done with all the strips.
  8. Roll the strip to make a Wheel.
  9. Lay it Flat on the surface.
  10. Flatten the Wheel.
  11. Roll it again to a circle.
  12. Cook on Medium heat.





This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.



Also See:
Koki
Dal Jo Lolo
Cabbage Parantha
Khand Jo Phulko - Sugar Parantha

Back to Sindhi Recipe List

21 comments:

Cham said...

Both look complicated method :) Hats of girl for ur patience! Beautiful work of art :)

ranji said...

wow!!!nice step by step instructions..i never ever made any variety other than the normal round ones.this is the 1st time am coming across a 7 layer one!!!excellent post medha:)..thanks for sharing

skribles said...

detailed step-wise post Medhaa ... lovely :) ... thanks for sharing

JZ @ Tasty treats said...

i am impressed medhaa!, actually by two things, by the parathas and your patience in giving such great instructions!! loved it!

Veda Murthy said...

Thanks for stopping by my blog medhaa....wow anyday parathas r my fav breakfast...should try ur method...i bet if u eat one of these its more than enough...coz that looks very tasty n filling...rgt?

Veda

Ramya's Mane Adige said...

Very interesting!!! You must be having a great lot of patience!! very well illustrated procedure

Uma said...

sure needs a lot of patience! they look lovely, Medhaa. Delicious entry!

Srivalli said...

medhaa, this is really an awesome post..thanks for the wonderful detailed account of authentic parathas...:)

Asha said...

WOW!! I love it Medhaa, great entry. This is really unique, thanks for posting!:)

Divya said...

Wow Medha..kudos to you for making something as complicated as this..and taking pics in between..hats off to your patience!!parathas with 7 layers..??never heard of them before..i can imagine how layery and flaky those parathas would be..yum!!!

Priya said...

Wow! wonderful instructions. My mom used to make "Parotta" like this. she applies a paste called "Padhir" which is a mixture of rice flour and ghee. I will try your version soon.

charchechaukeke said...

I make a lot of paranthas. These are new to me too! I think when we are really in a mood to indulge, will certainly try your methods!

easycrafts said...

Hearing this for the first time...loved the way u have presented the instructions to make it

Sia said...

wow, never seen something like that b4.

kamala said...

Never made this before Medha..Love ur patience and instructions..Great entry.

notyet100 said...

looks delicious,.nd somethin new,..

notyet100 said...

looks delicious,.nd somethin new,..

Medhaa said...

Thank you so much everyone for the Kind words, I enjoyed making these and Half was enough to fill me up.

Hetal said...

Hey this is a very interesting recipe.....lovely recipe...

farida said...

Very interesting recipe! We make something similar in Azerbaijan and we call it Feseli. Your post just reminded me of those. Yummy!

Sunshinemom said...

This has to taste good! Nice presentation. Thanks!

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