In many Sindhi homes stuffed Parathas are very commonly made. The dough is always made of whole wheat flour, spiced with salt and chilli powder/crushed black pepper while the stuffings vary from mashed potatoes to paneer, grated Radish to Cauliflower, boiled aldente green gram (Mung) to Yellow split dal (Mung dal).
While making Dal paato Phulko (Paato refers to stuffing..eg: Mungan Paato Phulko means Phulka stuffed with Mung) the yellow mung dal is boiled with salt, turmeric and green chillies (optional) till just cooked. Excess water, if any, is drained and the dal is then tempered with cumin seeds, red chilli powder and coriander powder and garnished with Amchoor powder, Annardana (driend pomegranate seeds) and allowed to cool down before using as stuffing for parathas.
This Sookhi mung dal is called Chhuri Dal in Sindhi, where Chhuri refers to Khili Khili (fluffy, separated) consistency of the dal .
The Dal stuffed parathas are an important part of the Thadri meal!
Sometimes the excess of the stuffing of Sookhi Mung dal is used to make Tikkis and while in the past I have shared the recipe of baked tikki made from leftover dal, let me share with you a deep fried version of the same (without adding onions)!
Prep time:
Cook time:
Total time:
Serves: 5-6
- 1 Cup leftover Sookhi (Chhuri) Mung dal
- 2-3 tsp Besan for binding ( or as much needed)
- Some fresh coriander leaves, chopped
- A pinch of Meethi soda (baking soda)
- Seasoning to adjust flavours (Salt, chilli powder, amchoor etc)
- A dash of water if mixture is too dry
- Oil/ Ghee for shallow frying/ deep frying
- Mix all the ingredients and make a tight dough, mashing the dal as you mix.
- Add a dash of water to make the dough smooth enough to bind.
- Divide the dough into 5 - 6 portions and flatten each portion to make tikki (patty).
- Heat the oil and fry/ shallow fry the tikkis till crisp.
- Enjoy with chutney or ketchup.
