How to make Sindhi Papad-SK Khazana -
Sindhis always greet their guests with a glass of water and these papads
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal) flour, Papad khar
Cuisine : Sindhi
Course : Snacks and Starters
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Sindhi Papad-SK Khazana Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 2-3days
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sindhi Papad-SK Khazana Recipe
Split skinless black gram (dhuli urad dal) flour 1 1/2 cups
Papad khar 1/2 tablespoon
Salt to taste
Asafoetida 1/4 teaspoon
Black peppercorns 1 tablespoon
Cumin seeds 1 teaspoon
Oil 2 tablespo to grease
Method
Step 1
Heat ¾ cup water in a non-stick pan. Add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and cool.
Step 2
Put black peppercorns in a mortar and crush coarsely with a pestle.
Step 3
Mix together black gram flour, 1 tablespoon crushed peppercorns and cumin seeds in a parat.
Step 4
Add papad khar water and 1 tablespoon oil and knead to a stiff dough.
Step 5
Add 1 tablespoon oil, pound the dough for 6-8 minutes and stretch with your hands. Cover and rest the dough for 2-3 hours.
Step 6
Roll into a cylinder and divide the dough into equal portions.
Step 7
Line a papad press with a plastic sheet and grease with some oil. Place a dough portion on it, cover with another plastic sheet and press into thin disc. Similarly process the remaining dough portions.
Step 8
Transfer the discs on a plastic sheet and sun-dry for 2 days.
Step 9
Roast and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
