This month was a festival special, we had many recipes to chose from and had to make 2 off them, something that you have not cooked before. I chose churma ladoo and Modak from Mints. I made these for Ganesh Chaturti.

Churma Ladoo by Tarla Dalal (Shared by Lata)
These were super easy to make and we loved them b ut the next time I would just decrease the amount of seasame seed, I am not a big fan of them. Other than that this is a ladoo which I will make more often now.

Ingredients
1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee

Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus

Method

1. Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
   
2. Divide the dough into 8 equal portions.
   
3. Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
   
4. Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
   
5. Drain on absorbent paper and allow them to cool.
   
6. Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
   
7. Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
   
8. Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
   
9. Mix the ground churma, coconut and sesame seeds with the melted jaggery.
   
10. Allow the mixture to cool slightly.
    
11. Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
    
12. Store the laddus in an air-tight container.
    

Modak by Mints



We usually make the fried version of Modak, so I tried this one. Anything fried is always tastier, though this one was healtier we enjoy the fried one. I had to finish these myself, DH would not eat them he just took one as prasad. I think I did not do it right too, the outer layer was thick. I just would heat it in the microwave for 30 minutes with some ghee and then it would taste better.

Ingredients
Stuffing
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)

Cover
1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil

Method
Stuffing

1. Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
   
2. In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.
   

The Cover

1. Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil.
   
2. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once.
   
3. Start mixing vigourously with a heavy spoon.
   
4. Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so.
   
5. Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water.
   
6. If you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.
   

Making Modak (Final Product)

1. Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it.
   
2. Oil the steamer and set it aside.
   
3. Make about 20 balls of the dough and 20 parts of the stuffing.
   
4. Start making small puri with the dough ball on a oiled paper/aluminum foil.
   
5. Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You can see the picture here.
   
6. You will have to handle the dough very gently. Follow the step to make remaining modaks.
   
7. Now dip each modak in cold water and put it in the steamer.
   
8. Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat.
   
9. Take the steamer off the vessel and let it sit for 5 minutes before removing moodakd from steamer.
   
10. Traditionally, modaks are served with ghee but it can be served with coconut milk.
    

Roth also know as Kutti is served as prasad on shivratri along with thadai. I learnt to make this from Indu Maasi, she insists that we should fry them in ghee and knead the dough using ghee and maybe little water. I used ghee generously while kneading the dough, am sure not as much as she would have liked and fried it in oil it still tasted great. This Kutti, is easier and simpler version, is made more often and also served as prasad on Satya Narayan Khatta.

Ingredients
4 cups atta
1/3 cups ghee
2 cups sugar
water to knead dough
ghee/oil for deep frying
1/2 cup dry fruits chopped - almonds, pista, kaju etc (optional)

Directions

1. Mix the ghee and atta.
   
2. Knead using as little water as possible to form a soft dough. (it should be soft and there should be soo much ghee that you should feel it in your hand)
   
3. Make small golf size balls, flatten them to form a round discs.
   
   
   
4. Deep fry them on a slow flame till golden brown.
   
5. Cool them cmpletely.
   
   
   
6. Using a Mixie powder the fried balls. they should be coarse and not very fine.
   
7. Powder the sugar in the mixie.
   
8. Mix with the powdered atta.
   
9. Mix in the dry fruits.
   

Ingredients
1 cup wheat flour
1/4 cup almonds, ground
3/4 cup sugar or to taste
1/2 cup ghee
1 tsp cardamom powder

Method

1. In a thick pan heat the ghee.
   
2. Add the wheat flour and cook till it is a nice golden brown. Keep stirring.
   
3. Add the sugar.
   
4. Add the cardamom, almonds.
   
5. Grease hands and make ladoos while still warm.
   
6. Cool and store in airtight container.
   

24th day of RM2

Check out what other members cooked today.

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
    
24. Karuna
    
25. Roochi
    

Karao is wheat flour halwa and is usually made on auspicious days as prasad.

Ingredients
1 cup wheat flour
3/4 cup sugar or to taste
1/4 cup ghee
1 tsp cardamom powder
3 cups water
2 tbsp cup raisins
2 tbsp chopped almonds

Method

1. Soak raisins in some water for at least 1 hour.
   
2. In a thick pan heat the ghee.
   
3. Add the wheat flour and cook till it is a nice golden brown. Keep stirring.
   
4. Add the sugar. At the same time boil the water in another pot.
   
5. Add half the water, lower the heat and mix well making sure no lumps are formed.
   
6. Add the remaining water. Cover and cook till it dries up.
   
7. Add the cardamom, raisins and almonds.
   
8. Serve hot.
   

18th day of RM2

Check out what other members cooked today.

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
    
24. Karuna
    
25. Roochi
    

We used to call this green phulka, it was a way for mama to make us eat palak.

Ingredients
2 cup wheat flour/atta
2 tbsp curds
salt to taste
water to grind
ghee for cooking

Grind to smooth paste using as little water as possible
1 cup chopped spinach
2 pods garlic
1/2 inch ginger
2 green chilies
1 tsp jeera

Method

1. Mix the wheat flour, salt and curds.
   
2. Knead to a soft dough using the ground paste, use extra water if needed.
   
3. Keep aside covered for half an hour.
   
4. Make small balls and roll to a circle.
   
5. Place it on a heated tawa.
   
6. cook for 1/2 minute and flip.
   
7. Cook this side completely, drizzle some ghee.
   
8. Turn and cook this side completele.
   
9. Repeat the same with the rest of the dough.
   
10. serve with curs, or any side dish of your choice.
    

17th day of RM2

Check out what other members cooked today.

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
    
24. Karuna
    
25. Roochi
    

This months challenge was hosted by Shel, of Musings From the Fishbowl and Natalie of Gluten A Go Go. Thank you for choosing Lavash Crackers this month, it was real fun more so because I made the dough last night just before leaving for moms place and kept it in the fridge overnight and this morning she rolled it out for me and I just cut and spiced them. It sure was easy..:)) Thank you mama. The dough was of what flour and I sprinkled some garlic powder (Vada Pav Powder), chat masala, cumin seeds and sesame seeds. The chat masala made it a bit salty should have sprinkled just a little but the cracker tastes great and will surely try it with different flavours the next time. We had it with an Spicy Eggplant chutney.

Lavash Crackers from Peter Reinhart’s The Bread Baker’s Apprentice

Here’s a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids…It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)…

The key to a crisp lavash,…is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

Method

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
   
2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
   or
   For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
   
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
   
4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
   or
   For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
   
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to pre-cut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
   
6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
   
7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.
   

Kutti is a sweet made as prasad in Sindhi houses. It is always made when we perform Satya Narayan Pooja.There are a few versions to making this though the ingredients remain the same, the authentic Kutti is simple and made of Wheat flour, Sugar and ghee. Mama used to always add some powdered cashews or Almonds to it but that is optional, feel free to mix any nut or dry fruits.

Kutti has a shelf life of 1 week if stored in an airtight container, outside or in the fridge. At some Sindhi homes breakfast would be Kutti with Papad.

Ingredients
1 cup Wheat Flour
1/4 cup ghee
3/4 cup sugar
1/2 tsp powdered cardamom
1/4 cup powdered cashews (you can use any nut in powdered form or full form, Almonds too tastes good)

Method

1. Heat ghee in a thick bottomed pan.
   
2. Add the wheat flour and cook on medium heat stirring continuously till you get a nice rich brown color and get the smell of cooked wheat flour. Keep stirring regularly, it will take about 30 minutes to 45 minutes.
   
3. Add the Cardamom, Sugar and Cashews.
   
4. Turn of the heat.
   
5. Mix everything together.
   
6. Cool completely and then store in airtight container.
   

Soft Tandoori Roti

Tandoori Roti is what hubby and me would always order in restaurants, naan would be called for once in a way. He always called for kadak roti with no ghee, oil and butter and charred (he would send it back for more roasting if it was not done right) and me soft or at least what I call normal roti with my hubbies share of ghee and oil. After coming here we missed it and had to try it, Mom said it was easy and explained it to me. I tried it the next day and we loved it. It is so easy to make and you don't need a Tandoor, though it would be great to have one. Tandoor's are very hot and when roti are cooked in it, due to the high heat the outer shell cooks faster and gets crispy, while the inside remains soft and nice.

Here we use a regular Tawa and Stove to make it, I could not take pictures of the procedure but will do it next time I make these rotis and I have some one around to take them. I have an electric stove and used a grill that I kept on top of the burner and then kept the tawa on top. you can make it directly on top, but I wanted the grilled lines. This can be easily done on a barbecue and an oven but I have not tried these methods as of now.


Kadak Tandoori Roti

Ingredients
500 gms Wheat flour
125 gms Maida (all purpose flour)
2 tbsp ghee
2 tbsp curds
water for kneading
2 tbsp water
ghee
salt to taste

Method

1. Make a stiff dough using all the ingredients. It should be like a puri dough. Cover and keep aside for minimum 2 hours.
   
2. Heat a tawa on high. ( I reduced to medium high after a while since the electric stove heats up a lot, if using gas you have to keep it on high)
   
3. Make a golf sized ball of the dough.
   
4. Roll it to a round of about 1/4 inch thickness.
   
5. Using 1 pastry brush, brush some water on one side of the rolled dough.
   
6. Place the watered side of the roti on the taw. It will stick to the tawa. Brush water on the other side now.
   
7. Invert the Tawa now, such that the roti is now directly facing the burner/coil.
   
8. Cook the roti this way till, the roti drops off on its on. (It will drop off when it is cooked completely). Use your judgement here and be careful not to burn the roti.
   
9. Sometimes the roti drops off before being cooked completely, in that case just cook it on the tawa or directly on the grill till its done.
   
10. Remove from heat, brush with some ghee and serve immediately.
    

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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:

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.

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.

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.

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.

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

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.
   

Also See:
Koki
Dal Jo Lolo
Cabbage Parantha

Back to Sindhi Recipe List

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.
   

To Make the Parantha

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.
   

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



Also See:
Koki
Dal Jo Lolo

From Blogger Friends
Meetho Lolo from Sindhi Rasoi
Koki from Sindhi Rasoi

Koki is a typical Sindhi breakfast served with curds, pickle and papad or just tea. It is something like a paratha made using wheatflour, onions, green chilies, corriander leaves and lots of ghee, but after marriage I learnt that you can add more veggies to this like grated carrot and shredded cabbage. It is made crisp and most of them love it when its crisp like a biscuit. Well these days we put less of the ghee for health reasons but even then its tastes great and a wholesome breakfast. And the benefit is it tastes great when cold too, it has a shelf life of about 24 hrs,so is ideal for picnics or while travelling long distances.

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





Ingredients

3 cups wheat flour
1/2 onion finely chopped
1/2 carrot, grated (optional)
1/4 cup cabbage, shredded (optional)
3 green chillies finely chopped
3 tbsp. coriander leaves finely chopped
2 tbsp. ghee/ oil
1/2 tsp. cumin seeds
1/2 tsp Annardana seeds
salt to taste
Extra Ghee or Oil

Method

1. Add all ingredients with the 2 tbsp of ghee/oil.
   
2. Mix well add very little water, knead into a stiff dough.
   
3. Make a tennis size ball from some dough.
   
4. Roll it to a dics of 1/2 inch thickness (this is a thick paratha but feel free to make it as thin or thick but remember the more thicker the longer the cooking time)
   
5. With a knife make a checkers like design on the rolled out dough.
   
6. Place the checkers designed side down first on a medium high tawa. Cook for a minute.
   
7. Turn sides and cook this side completely add generous amounts of oil/ghee.
   
8. Turn add more oil/ghee and cook till this side is cooked too.
   
9. Repeat for the rest of the dough.
   
10. Serve hot with yogurt, chutney, ketchup or have with a cup of tea
    

Note If not using the carrots and cabbage just put in more onions. The amount of veggeis you add in is optional some like it more and some less of them. I like to have lots of them in my koki.

Back to Sindhi Recipe List

This is a wadi made from wheat flour or roti/chapati/phulka dough. It quite often that we have left over roti/chapati/phulka dough that is going black in the fridge. This is when in Sindhi's they make the mukandar wadi, and make a curry out of it. I have shown the basic way of making it, you can use any left over dough, add onions, green chilies and any kind of masala to it.



Ingredients

For the Wadi
1/2 cup left over roti/chapati/phulka dough, you can make fresh too if you want.

For the Gravy
1 onion, chopped
2 tomatoes, chopped
2 potatoes, quartered
1 green chilies, chopped
1 inch ginger, grated
2 tbsp curds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish.

Method

1. Make a round disc of the dough.
   
2. Place it in a pressure cooker and cook it for about 10 minutes, around 3 whistles. (how rice is steamed in a pressure cooker, if you do not have the vessel for it, place 1/2 cup of any dal in the bottom , keep the dough on top, add water and steam). If using a steamer, steam it for 10 minutes.
   
3. After steaming the dough would have become hard, cut it into cubes and deep fry them.
   
4. Heat some oil in a pressure cooker, add the chopped onions. Fry them till they are golden brown.
   
5. Add the coriander powder, red chili powder and turmeric powder, cook for a minute.
   
6. Add the tomatoes and cook till the oil separates.
   
7. Add the curds, potato, wadis and salt.
   
8. Add water to cover the contents and give 2 whistles or till the potatoes and cooked.
   
9. Garnish with coriander leaves and serve with rice or heida wara chawara (turmeric rice)
   

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