- ► 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)
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.
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.
This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.
Dal Jo Lolo
Khand Jo Phulko - Sugar Parantha
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