Culture

Sindhi Recipes

Authentic Sindhi recipes passed down through generations — from our members’ kitchens to yours. Dal Pakwan, Sai Bhaji, Koki, Seyal Maani and so much more.

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Every recipe below comes with its full ingredients and method — open a card to cook along. Each dish is credited to the member who shared it.

6 recipes

Breakfast

Dal Pakwan

The king of Sindhi breakfast — crispy fried bread served with spiced chana dal, tamarind and mint chutney.

1 hour
Serves 4
Medium

By SSA Community Kitchen

Full recipe — ingredients & method

Ingredients

2 cups chana dal (soaked overnight)
2 cups plain flour
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp red chilli powder
Salt to taste
Oil for frying
Fresh coriander for garnish

Method

Soak chana dal overnight. Drain and pressure cook until soft but not mushy.
Prepare tempering — heat oil, add cumin, green chilli, turmeric and chilli powder. Pour over cooked dal.
For pakwan — mix flour with cumin, salt and enough water to make a firm dough.
Roll dough thin, prick with fork and deep fry until golden and crisp.
Serve dal topped with onions, tamarind chutney, mint chutney and sev.

💡 Chef’s Tip: The secret to perfect pakwan is pricking the dough well so it fries flat and crisp.

Main Course

Sai Bhaji

A nourishing one-pot Sindhi dish of spinach, lentils and vegetables — comfort food at its finest.

45 mins
Serves 4–6
Easy

By SSA Community Kitchen

Full recipe — ingredients & method

Ingredients

500g fresh spinach
1 cup chana dal (soaked)
2 potatoes, diced
1 tomato, chopped
1 onion, sliced
1 tsp ginger-garlic paste
1 tsp turmeric
1 tsp cumin seeds
Salt to taste
2 tbsp oil

Method

Pressure cook soaked chana dal, spinach, potatoes and tomatoes together until soft.
Blend roughly — keep some texture.
Heat oil, add cumin seeds and onion, fry until golden.
Add ginger-garlic paste, fry 2 minutes.
Add the blended mixture, salt and turmeric. Simmer 15 minutes.
Serve hot with steamed rice or koki.

💡 Chef’s Tip: Add a spoonful of ghee before serving for authentic Sindhi flavour.

Breakfast

Koki

Thick, richly spiced Sindhi flatbread — the ultimate breakfast staple, eaten with yoghurt or pickle.

30 mins
Serves 4
Easy

By SSA Community Kitchen

Full recipe — ingredients & method

Ingredients

2 cups whole wheat flour
1 large onion, finely chopped
2 green chillies, finely chopped
Fresh coriander, chopped
1 tsp cumin seeds
1 tsp red chilli powder
Salt to taste
Oil or ghee for cooking

Method

Mix flour with onion, chillies, coriander, cumin, chilli powder and salt.
Add water gradually — knead into a firm dough.
Divide into balls. Roll each thick (about 1cm).
Cook on a hot tawa on medium heat, pressing and turning until both sides are golden with dark spots.
Apply ghee generously. Serve hot.

💡 Chef’s Tip: Koki should be thick and robust — not like a chapati. The thicker, the better.

Main Course

Sindhi Kadhi

A tangy, gram flour based curry with vegetables — unique to Sindhi cuisine and utterly delicious.

40 mins
Serves 4
Medium

By SSA Community Kitchen

Full recipe — ingredients & method

Ingredients

3 tbsp besan (gram flour)
2 tomatoes, chopped
1 drumstick, cut
1 potato, diced
10 curry leaves
1 tsp mustard seeds
1 tsp turmeric
2 tsp tamarind paste
Salt and sugar to taste
2 tbsp oil

Method

Dry roast besan until fragrant and light golden. Set aside.
Heat oil, add mustard seeds, curry leaves. Fry until they splutter.
Add tomatoes, cook until mushy. Add vegetables and cook 5 minutes.
Whisk besan with 4 cups water until smooth. Pour into the pot.
Add turmeric, tamarind, salt. Simmer 20 minutes until thick.
Adjust sourness and sweetness. Serve with steamed rice.

💡 Chef’s Tip: The besan must be roasted or the kadhi will taste raw. Keep stirring when you add it to avoid lumps.

Sweets

Mohanthal

A rich, fudgy Sindhi sweet made from gram flour, ghee and sugar — prepared for festivals and celebrations.

1 hour
Serves 20 pieces
Medium

By SSA Community Kitchen

Full recipe — ingredients & method

Ingredients

2 cups besan (gram flour)
1 cup ghee
1½ cups sugar
½ cup milk
1 tsp cardamom powder
Pistachios and almonds for garnish
A pinch of saffron soaked in warm milk

Method

Mix besan with 3 tbsp warm ghee and milk to get a crumbly texture. Rest 30 minutes.
Heat remaining ghee in a heavy pan. Add besan mixture.
Stir continuously on low heat for 20–25 minutes until golden and fragrant.
Make sugar syrup — boil sugar with ½ cup water to one-string consistency.
Remove besan from heat, pour in sugar syrup, cardamom and saffron. Mix quickly.
Pour into greased tray. Garnish with nuts. Set 2 hours then cut into diamonds.

💡 Chef’s Tip: Keep stirring — never leave mohanthal unattended or it will burn. Patience is everything.

Snacks

Aloo Tuk

Deep fried twice-cooked potatoes with chaat masala — a beloved Sindhi snack served at every celebration.

30 mins
Serves 4
Easy

By SSA Community Kitchen

Full recipe — ingredients & method

Ingredients

6 medium potatoes
Oil for deep frying
1 tsp red chilli powder
1 tsp coriander powder
1 tsp chaat masala
1 tsp amchur (dry mango powder)
Salt to taste

Method

Boil potatoes until just cooked — not mushy. Peel and flatten each slightly with palm.
First fry in medium hot oil until light golden. Drain and cool.
Second fry in very hot oil until deep golden and crispy.
Drain on paper towel.
Immediately toss with all spices while hot.
Serve with mint chutney.

💡 Chef’s Tip: The double frying is non-negotiable — it is what makes aloo tuk so uniquely crispy.

6Community recipes

14Beloved Sindhi dishes

6Recipes — with more to come

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