Category: Roti Parathas & Puris

Sindhi cuisine features a range of complex flavours using simple and seasonal ingredients. This is a cuisine of fusion, of people who were sadly displaced from their homeland and adapted themselves to Indian ways of life. Their cuisine is largely...

Palak poori… A colorful variation loaded with health. Paired with a plain raitha and mixed vegetable kofta, this delicious combination is a family favourite. Recipe & PC: Vaishnavi Ramesh Ingredients for Palak Poori Palak /spinach puree 1 cupWhole wheat flour...

Lachha paratha…. Creativity at its peak with soft pliable wheat flour dough. With its origin in Punjab, this concentric ringed wonder tastes heavenly with a tangy pickle and a cup of curds. Ingredients For Lachha Paratha Recipe Wheat flour 1...

A soft no oil roti cooked partially on the griddle and finally finished on the stove flame. The cooking of thin wheat dough discs on direct flames gives the pulkas a rustic and smoky flavour. Ingredients for Pulka/Phulka Recipe Wheat...

The vegetable paratha is made with sorghum /Jowar flour as the base. Whole wheat flour adds to the gluten content thus making the paratha soft and pliable. Ingredients For Jowar Vegetable Paratha Jowar flour 3/4cupWheat flour 1/2 cupOnion 1medium finely...

Puri or poori is a popular deep fried flat bread made with refined wheat flour. This has evolved with times to whole wheat poories, potato poories, masala poories and so on. This recipe features tomato poori made with a combination...

Dal Pakwan... The signature Sindhi breakfast was created in my kitchen this Sunday morning. An ideal rich breakfast for a lazy breezy and chill day with light drizzles. A crisp "Pakwan" made of a combination of flours topped with the...

SERVING 2-3Paneer is a desi fresh cheese very native to the country. Though its origin is debated from ancient Indian to Afghan and Portuguese –Bengali, this soft unfermented cheese holds an important place in Indian cuisine. It is made by...

SERVING  2-3RICE FLOUR - 1/2 -1 CUP AS REQUIREDCOOKED RICE - 1 CUPSALT - 1/4 TSPOIL - FOR FRYINGMETHODMash the cooked rice either with a masher or in the mixer jar without adding water.Add salt and make into pliable dough...

Poori- masala is a classic combination that is a part of our Indian cuisine generally consumed as a popular breakfast. In Tambrahm households this forms a part of ‘tiffen’ that is eaten around 3 pm or the “ palaharam “...