We cannot escape the fact that Sindhi recipes are scrumptious because of their unique taste, texture, and flavors. The cooking of these recipes is unique in its traditional way. Can’t wait to indulge? Let’s quickly jump to the two such lip-smacking and authentic recipes are Dal Pakwan & Sindhi Koki.
Dal Pakwan Recipe
A perfect Sindhi recipe for brunch to satisfy your taste buds on weekends!!!
Ingredients For Pakwan And Dal
- 1 Cup of Maida
- 2 tbsp of Suji/Rava
- 1 tsp ajwain
- 1 tsp jeera
- 2 tbsp oil
- Salt
- 1 cup Chana Dal
- 2 finely chopped green chilies
- Spices: Turmeric / Red Chili / Jeera powder
- 1 tsp whole jeera
- Salt
- Oil for tadka
Method To Prepare Pakwan:
- Take maida and suji
- Add ajwain, jeera, and salt. Give it a good mix
- Add 2 tbsp of oil and knead the dough with plain water
- It should not be too tight. Cover it and let it rest for 15 minutes.
- Take medium ball sized dough and roll it a little big, evenly.
- Poke it with a fork all over so that it doesn’t puff up when you deep fry it
- Heat oil, and deep fry the pakwans, keep splashing oil so that the pakwan has a uniform brown color
Method To Prepare Dal:
- Soak the chana dal for 1 hour.
- Take a pressure cooker; add soaked and washed chana dal, finely chopped green chilies, salt, turmeric powder, and water.
- Boil it to 4 to 5 whistles. Make sure the dal is cooked properly.
- Take out chana dal in a serving bowl.
- Top it with red chili, coriander, and jeera powder
- Heat some oil in a tadka pan, add the whole jeera, and splash that oil on the dal.
Garnish the dal with mint coriander chutney, and you are ready to go.
To get a perfect Sindhi feel of eating, serve it hot with fried green chilies and sliced onions.
Sindhi Koki / Bhakhri Recipe
Again very famous, easy and, very few ingredients required. A perfect and tasty recipe for breakfast or brunch if you are bored with regular parathas. You can have it with curd, raita, pickle, tea, or coffee. Tastes good with any of these combinations.
Ingredients To Make Sindhi Koki:
- 2 cups of whole wheat flour
- Half tsp of carom seeds
- 2 tbsp of clarified butter / Oil (according to your choice)
- 1 tsp of cumin seeds
- ½ tsp of anardana
- 2 finely chopped green chilies
- 1 finely chopped big onion
- Spices: Red Chili / Turmeric / Dry mango powder
- 1 tbsp of Kasuri methi
- 2 tbsp of finely chopped coriander leaves
- Salt
Method to Prepare Sindhi Koki:
- In a bowl, add onion, green chilies, coriander leaves, Kasuri methi, carom and cumin seeds, anardana.
- Next up, add all the dry spices along with the salt
- Add ghee or oil, give it a good mix and let it rest for at least 15 to 20 minutes
- After 20 minutes, add the wheat flour and knead a tight dough with water required
- Take a small ball sized dough, roll it evenly little bigger
- It should be a little thick compared to parathas
- Roast it on tava on a medium flame with oil or clarified butter according to your choice
- Koki should be brown and crisp; as it is a little thick, it will take some time to get cooked. (Note: cook it on a medium flame to get that perfect color and texture).
- Serve it hot with the sides of your choice.
Again to get a perfect Sindhi feel of eating, serve it with papad!!!
