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Sindhi Cuisines - Taste of community- Recipe Number - 55
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Satpuro Phulko
Ingredients:
  • Wheatflour 2 cups
  • Salt as per taste
  • Black pepper powder 1/4 tspn
  • Oil  4 tspn
  • Water for kneading the dough
Method:
  • Knead a soft dough by mixing wheatflour,salt,black pepper powder and two spoons of oil,with  the required amount of water
  • keep it aside for  5 minutes
  • Now take a portion of this dough and roll it with a rolling pin(Belan)
  • Now with a help of a knife cut it vertically into 4 or 5 pieces at distance of  about one inch  each
  • Sprinkle some wheatflour powder,and little oil,and roll all the pieces, one over the other(Take one piece ,roll it fully like we roll a ribbon ,then take another piece and roll it over the first piece and so on)
  • Now you will get a ball like structure of rolled over pieces
  • Carefully  roll it like a chapati with the help of belan ,but it should be thicker than a normal paratha
  • Place it on a hot tava,pour some oil,and cook it on medium flame,tossing and greasing it at intervals
  • Serve hot immediately with vegetable of your choice or simply with curd
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 55
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