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- Duration: 40 minutes
- Serves: 4 people
Spice Level: Low
Traditionally, bori kutti is crispy in texture so always ensure to make the roti is crisp and flaky from both the sides before crushing it.
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Who said Sindhi cuisine is all about spicy food? They love their desserts as much as the spice and bori kutti is one of them. This mildly sweet dish is eaten as breakfast and is usually served with curry and papad.
- Wheat flour (atta) (1 ½ cup)
- Salt (to taste)
- Oil (2 tbsp)
- Sugar (3–4 tbsp)
- Clarified butter (ghee) (2 tbsp)
- Mix flour, salt and oil in a bowl. Using little water at a time, make a stiff dough. The dough should be pliable yet firm to touch.
- Divide the dough into golf ball size pedas (balls). Also, heat a tawa over medium heat.
- Roll each peda into a paratha. Cook these parathas on the heated tawa until brown marks appear on both sides.
- Smear oil on both sides and cook further till the parathas turn crisp. Let them cool for a couple of minutes.
- Place the warm paratha in a plate and crush it to make a coarse mixture.
- Add sugar, ghee and mix once again to combine.
- The delicious breakfast is ready to be served, hot.
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