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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:
- wheat flour, salt, oil, Knead to a stiff dough using water.
- wheat flour, salt, pepper, oil.Knead to a stiff dough using water.
- wheat flour, salt, red chili powder, oil.Knead to a stiff dough using water.
- 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.
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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.
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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
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21 comments:
Both look complicated method :) Hats of girl for ur patience! Beautiful work of art :)
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
detailed step-wise post Medhaa ... lovely :) ... thanks for sharing
i am impressed medhaa!, actually by two things, by the parathas and your patience in giving such great instructions!! loved it!
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
Very interesting!!! You must be having a great lot of patience!! very well illustrated procedure
sure needs a lot of patience! they look lovely, Medhaa. Delicious entry!
medhaa, this is really an awesome post..thanks for the wonderful detailed account of authentic parathas...:)
WOW!! I love it Medhaa, great entry. This is really unique, thanks for posting!:)
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!!!
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.
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!
Hearing this for the first time...loved the way u have presented the instructions to make it
wow, never seen something like that b4.
Never made this before Medha..Love ur patience and instructions..Great entry.
looks delicious,.nd somethin new,..
looks delicious,.nd somethin new,..
Thank you so much everyone for the Kind words, I enjoyed making these and Half was enough to fill me up.
Hey this is a very interesting recipe.....lovely recipe...
Very interesting recipe! We make something similar in Azerbaijan and we call it Feseli. Your post just reminded me of those. Yummy!
This has to taste good! Nice presentation. Thanks!
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