Sindhi-style Fallue

Ingredients

In the original Swiss Fallue, the dish is typically sweet and served as a dessert. However, in this Sindhi adaptation, the dish takes on a savory profile by incorporating traditional Sindhi spices and flavors. The use of cumin, coriander, and turmeric adds a distinct Sindhi touch to the dish, transforming it into a savory delight. We alse have the original recipe for Fallue, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, baking powder, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt.
2. 2.
   Add the yogurt and water to the dry ingredients. Mix well to form a smooth batter.
3. 3.
   Heat oil in a deep pan or kadai over medium heat.
4. 4.
   Take a ladleful of the batter and carefully drop it into the hot oil, shaping it into a round disc.
5. 5.
   Fry the Fallue until golden brown and crispy on both sides. Remove from the oil and drain on a paper towel to remove excess oil.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the Sindhi-style Fallue hot with a tangy chutney of your choice.

Treat your ingredients with care...

• Yogurt — Make sure to use plain yogurt without any added flavors or sweeteners for the best results. Greek yogurt can also be used as a substitute for a thicker batter.

Tips & Tricks

• For an extra kick of flavor, add finely chopped green chilies or ginger to the batter.
• Serve the Fallue immediately after frying to enjoy its crispy texture.
• Experiment with different chutney flavors like mint, tamarind, or tomato to find your favorite accompaniment.

Serving advice

Sindhi-style Fallue is best enjoyed hot and fresh. Serve it as a snack or appetizer during gatherings or as a delicious addition to your Sindhi meal.

Presentation advice

Arrange the golden-brown Fallue on a platter and garnish with fresh coriander leaves for a vibrant and appetizing presentation. Serve the chutney in a small bowl alongside the Fallue for dipping.