Sindhi cuisine native to the Sindh region, now in Pakistan is rich, dynamic and varied as any other Indian cuisine. The Sindhi region belongs to the Indus valley civilization - an ancient Indian civilization Mohenjadaro. As wheat is the staple food, parathas and rotis are more common. One such variety is Masala Koki - A Sindhi paratha that is crispy and flaky unlike the regular ones we have and is stuffed with aromatic spices and onions. Addition of pomegranate seeds or Aamchur gives a very unique taste to this paratha. It is such a healthy filling by itself and perfect for breakfast. Nevertheless you can have this with pickle, butter, curd or in a more Sindhi way with papads.
This is off to the first day of the blogging marathon 28. Check out the recipes of other blog marathon runners over here.