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Sindhi food is a new cuisine to me. This months tried n tasted event is from Alkas Sindhi Rasoi. As I got this opportunity I also realized sindhi food is influenced by an ancient beautifull civilization of people who lived near the river sind.
Alka is having a huge collection of recipes, I have bookmarked many and one of them is this Satpuro Phulko and I am glad to have tried it.This Satpuro Phulko is a flaky wholewheat flatbread that can be had with any curry."Sat" means seven and "puro" means layered.Along with this I made channa masala which was a tasty combination.
Ingredients
- 2 cup whole wheat flour(atta)
- 4 tsp oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Cooking Procedure:
Mix all the above ingredients nicely ,add little by little water (approx 1 cup water) to make smooth firm dough like for making paratha .Knead it well to a fine ball n cover it. Let it sit for 15 min.
After 15 min again knead it for a while n divide the dough in 5 equal portions,roll each portion in a ball and flatten it with the help of rolling pin into a circle of 6 inch diameter.
Cut it into 5 to 6 strips verticle strips 1 inch apart,sprinkle some flour n drizzle some oil on top of the all strips.
Take one strip n roll it like rolling a ribbon ,after that put this roll on the next strip n roll it again.
It will forms a cylinder in the end.
Press it lightly n with rolling pin again give it a nice round shape,the thickness should be like paratha.
Heat a frying pan(tawa), use half tablespoon of oil per side n cook till both the sides turn golden brown
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Your Satpura phulka is ready serve it with any curry ur choice.
Black Chickpea Curry
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Ingredients
- 3/4 cup black ckickpea
- 1 cup chopped onion
- 1 cup chopped tomato
- 3 green chillies
- 1 tbsp chopped garlic ginger
- 1/4 tsp turmeric
- 1/4 tsp chilli powder
- 1 tsp channa masala
- 2 tbsp oil
- salt to taste
Soak 1 cup chickpea with 4 cups water overnight or 6-7 hrs n drain the water completely.Then cover the bowl or wrap in a wet cloth let it sit for another 7-8 hours.
And your sprouts are ready.You can put this sprouts in ziplock n store in your fridge min 5 days and use according to your choice.
In a pressure cooker with 1 tsp oil fry the onion till golden brown .Now cool it and grind this with tomato,garlic,ginger,green chillies to a fine paste.
Heat 1 tbsp oil in pressure cooker n pour this mixture n fry for 5 mins n add all powders n stir for 2 min or till the oil starts separating from the edges .
Now add the sprouted chana n mix nicely with gravy n stir for 2 min ,add 2 cups water n close the lid, pressure cook for 3-4 whistles.Then off the flame.
Once it cools open the lid mix it well ,adjust the consistency of the gravy n let it boil for 2 min. And your curry is ready !!
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