I am not fond of Cauliflower but my husband loves it, so I am always trying out different things with gobi. I was surprised with this parantha I actually liked it So now I have one more thing I like gobi in other than gobi manchurian.

Ingredients
Dough
1 cup wheat flower
1 tsp salt
1 tsp red chili powder
water for kneading

Filling
2 cups cauliflower/gobi chopped finely
1/4 cup chopped onion
1/2 tsp jeera
1/2 tsp ajwain
1 tsp red chili powder
1/4 cup fresh coriander leaves, chopped
2 green chilies chopped
1/4 tsp cumin powder
salt to taste

ghee for cooking

Method

1. Add salt to the cauliflower and keep aside for at lease 10 minutes.
   
2. Then take some cauliflower inbetween your hands and squeeze out the water. Collect the water in a bowl, we will use to this to knead the dough.
   
3. Once the cauliflower is all dry mix the rest of the ingredients of the filling and keep aside.
   
4. Mix all the ingredients of the dough and knead using the cauliflower water and plain water to a soft dough.
   
5. Make a small ball of the dough.
   
6. Roll into a small circle.
   
7. Place about 1 tbsp to 2 tbsp of the filling in the center of the circle.
   
8. Bring the edges to the center to close the circle and form a small ball again.
   
9. Seal the edges well and flatten the ball.
   
10. Roll softly to form a circle.
    
11. Heat a tawa to medium high.
    
12. Place the rolled parantha and cook for about 1/2 minute.
    
13. Flip it and cook the other side complete.
    
14. Drizzle 1/2 tsp ghee and flip the parantha again.
    
15. Cook this side completely.
    
16. Remove from heat and serve with pickle and raita.
    

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

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.
   

Make 7 lime sized balls from the dough. Roll each ball into round circles and keep aside. You will have 7 roti's / chapati's Sprinkle some flour on the rolling board, Start with one rolled circle place it on the floured surface. Apply generous amount of ghee/oil on top, sprinkle with Wheat Flour. 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. 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. Now roll this stack some more to make a bigger circle, trying not to press too hard. We want the layers to be present. Cook on medium heat using generous amounts of ghee. Serve with curds and pickle or any curry.

Make a lemon sized ball using the dough. Roll it to a circle. Cut this circle into 7 strips. sprinkle some flour on the rolling surface. Place one strip on the floured surface. Apply generous amount of oil/ghee on this strip, sprinkle with Wheat Flour. 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. Place another strip on top and repeat steps 5 & 6 till you have done with all the strips. Roll the strip to make a Wheel. Lay it Flat on the surface. Flatten the Wheel. Roll it again to a circle. Cook on Medium heat.

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.



Ingredients
1/2 cup Wheat Flour (Atta)
Water
Sugar as needed
ghee/oil



Method

1. Make a stiff dough, using water and wheat flour.
   
2. Make 2 lime sized balls from the dough.
   
3. Roll the 2 balls to make 2 circles.
   
4. Apply ghee/oil on one side of each rolled dough.
   
5. Sprinkle sugar on one of the circles.
   
6. Place the other circle on top, with the ghee side down.
   
7. Seal the edges well.
   
8. Cook on medium high heat.
   
9. Cool for a minute, cut into wedges and serve.
   

Parantha's were normally made for breakfast when we were growing up. They used to so filling and satisfying. Have a healthy breakfast is so important, but these days it just a bowl of cereal and off to work. Hubby dear loves parantha's, does not matter what the filling is. This spicy and crunchy Parantha is one of our favorites.



Ingredients

Wheat Dough
2 cups wheat flour
1 tsp red chili powder
salt to taste
1 tbsp oil
water for kneading

Filling
1 cup cabbage, chopped
1/4 cup onions, chopped
2 green chillies, chopped
handful fresh coriander leaves, chopped
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp mango powder
1/2 tsp sugar
1/4 tsp turmeric powder
few curry leaves, chopped
1 tsp oil
salt to taste.

Method

1. Mix the Wheat flour, red chili powder, salt and oil. Knead into a stiff dough using water. Cover and keep aside
   
2. Heat oil in a pan, add the cumin seeds, once they splutter add the curry leaves.
   
3. Add all the dry masalas.
   
4. Quickly add the onions and cabbage. Mix well.
   
5. Cover and cook for 5 minutes. (Cook for longer if you want the cabbage to be cooked more)
   
6. Add coriander leaves and keep aside.
   

1. Make a tennis size ball of the dough.
   
2. Roll it to for about 10 cm round.
   
3. Place about 2 tbsp of the cabbage filling in the center.
   
4. Fold the dough from the sides to cover the filling.
   
5. Seal the top well.
   
6. Flatten it and roll again.
   
7. Heat a tawa, place the parantha and cook on medium flame, once the side down is cooked a bit about 1 minute, turn and cook this side completely. Add a tsp of oil or ghee and turn and cook this side completely.
   
8. Serve with pickle, ketchup, chutney or curds.
   

(Sweet Roti and Dal Parantha)

Meetho Lolo and Dal jo Lolo is usually made for a festival called Thadri or the cooling festival.The mother goddess is worshipped in various forms, Sittala, being the small-pox goddess, is worshipped by Sindhis. She is the eldest of several sisters, named after different kinds of diseases such as, measles etc. The worship of the goddess, lasts during the whole period of the attack of the goddess (disease).
The annual festival observed in honour of this goddess is called "Thadri", or the cooling festival.

Ladies prepare Meetho Lolo, Dal jo Lolo and curd, boondi raita on the previous day of the festival . On the day, fire is not lit at home, and we eat the thado (cold) food prepared on the previous day. Nowadays we have bhel, pani puri (potatoes boiled the day before), pulliograye or any food that was cooked the day before and can be eaten cold.

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



Meetho Lolo



Please click here for the recipe, the original recipe is from Alka of Sindhi Rasoi

Dal Jo Lolo




Ingredients
200 gms. Yellow Moong Dal
½ glass Water
1 tsp red chilli powder
1 tsp amchur (mongo powder)
¼ tsp. Turmeric Powder (For the lola)
4 handful Wheat Flour
17-18 tsp. Ghee
Salt to taste
Sufficient water to make a dough

Method

1. Soak the dal for about 2 hours.
   
2. Put it in a thick vessel and add salt, water and turmeric powder. Cook on a slow flame till the dal is tender and water has dried up.While cooking, remember to stir the dal 2-3 times.
   
3. When the dal is ready, sprinkle red chilli powder and mango powder and mix well.
4. Let it cool completely.
   
5. Adding salt and sufficient water, make a dough of the wheat flour, as you would for chapatis.
   
6. Divide into equal portions. Take each portion, roll out a little, apply a little ghee on it, fill a little stuffing of dal and fold and roll again like a chapatti, but slightly thicker.
   
7. Heat the tava, rub a little ghee , fry the Lola applying one teaspoon of ghee while turning sides, on a medium flame, till done.
   
8. Serve with Boondi Raita.