Pakistani Brunch Delight: Aromatic Shakarpara and Ful Medhani Rotis with Mint Chutney
Discover the perfect Pakistani brunch recipe with our easy-to-follow instructions for making Shakarpara and Ful Medhani Rotis, paired with a zesty mint chutney. This delicious meal is ideal for standard diets and will impress guests with its mouthfeel, aroma, and plating appeal. Try this recipe today!
Allergens
Nuts (almonds and pistachios)
Ingredients
- 2 cups all
- purpose flour (for Ful Medhani Rotis)
- 1/4 cup ghee or unsalted butter, melted (for Ful Medhani Rotis)
- 1/2 teaspoon salt (for Ful Medhani Rotis)
- 1 tablespoon oil (for cooking Rotis)
- 2 cups flour (for Shakarpara)
- 1 cup ghee or unsalted butter, softened (for Shakarpara)
- 3/4 cup sugar
- 1 teaspoon cardamom powder
- 1/2 cup chopped almonds and pistachios
- 2 cups fresh mint leaves
- 1/2 cup cilantro
- 1
- inch piece ginger, peeled and roughly chopped
- 3
- 4 cloves garlic, peeled
- 1 green chili, seeds removed (optional)
- Juice of half a lemon
- Salt to taste
- Water as needed
Instructions
- Begin by preparing the Ful Medhani Rotis. In a large mixing bowl, combine flour, salt, and melted ghee. Mix until crumbly and resembling coarse meal. Gradually add water, 1 tablespoon at a time, to form a soft dough. Knead for 5 minutes or until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- While the dough is resting, prepare the Shakarpara biscuits. In a large bowl, mix flour, ghee, sugar, cardamom powder, almonds, and pistachios. Combine until a crumbly dough forms. Knead briefly to bring the dough together. Roll out thin layers of dough and cut into desired shapes using cookie cutters or a knife. Place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 325°F (160°C) for 20 25 minutes or until golden brown.
- To make the mint chutney, blend fresh mint leaves, cilantro, ginger, garlic, green chili (if using), lemon juice, and salt in a food processor or blender until smooth, adding water as needed to achieve your desired consistency.
- After the dough for Ful Medhani Rotis has rested, divide it into equal portions and roll them out into thin circles. Heat a flat pan or griddle on medium heat, and cook each Roti for 1 2 minutes per side until puffed up and golden brown with an air pocket in the middle. Brush both sides of the cooked Rotis with ghee or butter and cover to keep warm.
Chef’s Insight
Experiment with different flavors by adding cocoa powder or chocolate chips to the Shakarpara dough for a sweet twist.
Notes
To enhance the aroma of the Shakarpara biscuits, add a pinch of saffron to the dough.