Try these Sindhi snacks to spruce up your chai time
Featuring a wide range of dishes, Sindhi food is well-known for its deep rich flavors and a concoction of several aromatic spices and healthy veggies. Apart from popular dishes like dal pakwan, sai bhaji, tosha, and bhuga chawal, there are various Sindhi snacks that will amaze your guests with their lip-smacking flavors. Here are five such snacks you should try at home.
Koki
Koki is a crispy and light paratha-like snack. Mix atta, Bengal gram flour, chopped coriander leaves, onion, cumin seeds, salt, red chili powder, green chilies, and anardana to prepare a firm dough. Make small balls out of the dough and roll them into small round disks. Roast the koki in a ghee-greased pan until crisp and brown. Serve hot with your evening chai.
Sindhi patties
A perfect tea-time snack, Sindhi patties are light yet filling. Soak chana dal in water until soft. Cook the dal in a ghee-greased pan. Add ground spices like turmeric powder, red chili powder, cumin seeds, salt, garam masala, and coriander powder, and cook well. Let the mixture cool and mash it well. Add crumbled bread and mix again. Shallow-fry the patties in ghee.
Sanna pakora
Made with besan and aromatic spices, these crunchy, hot, and steamy sanna pakoras are perfect to have on a monsoon evening with some tea or coffee. Mix together gram flour, chopped coriander leaves, onions, pomegranate, coriander seeds, green chilies, cumin seeds, oil, red chili powder, and baking soda to prepare a thick batter. Drop spoonfuls of the batter in hot oil and deep-fry.
Chaap chole
Saute ginger-garlic paste in oil. Add onions, chickpeas, tomato puree, salt, and water, and pressure cook. Mix water-soaked bread, mashed potatoes, and salt and knead into a dough. Boil chana dal with turmeric and salt. Add green chili, mango powder, red chili powder, onion, salt, and coriander leaves and mix. Make medium-sized balls, add the stuffing, seal, and deep-fry. Serve with chana and bread.
Arbi tuk
This recipe is a variation of the classic aloo tuk as it replaces potatoes for arbi or taro root. Boil taro root in water with some salt until soft. Peel and slice them once cool. Sprinkle some salt on the taro roots and fry them in oil until golden brown and crispy. Sprinkle amchur powder, coriander powder, and red chili on top and serve.
