Sindhi-style Sgabeo

Ingredients

In the original Italian version, Sgabeo is typically a sweet pastry filled with jam or chocolate. However, in this Sindhi adaptation, the dish takes on a savory twist. The filling is made with a blend of traditional Sindhi spices, such as cumin, coriander, and turmeric, which adds a unique flavor profile to the dish. Additionally, the cooking technique and presentation are modified to align with Sindhi culinary traditions. We alse have the original recipe for Sgabeo, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds 1/2 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala 1/4 teaspoon garam masala
• 1/4 teaspoon amchur (dried mango powder) 1/4 teaspoon amchur (dried mango powder)
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Water, as needed Water, as needed
• Oil, for deep frying Oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, salt, cumin seeds, coriander seeds, turmeric powder, red chili powder, garam masala, amchur, and baking powder.
2. 2.
   Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
3. 3.
   Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable.
4. 4.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Heat oil in a deep pan for frying.
7. 7.
   Carefully place the rolled dough circles into the hot oil and fry until they turn golden brown and crispy.
8. 8.
   Remove the Sgabeo from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Serve hot with chutneys or sauces.

Treat your ingredients with care...

• Cumin seeds — Toast the cumin seeds in a dry pan for a few minutes to enhance their flavor before using.
• Coriander seeds — Crush the coriander seeds slightly using a mortar and pestle to release their aroma.
• Turmeric powder — Use a good quality turmeric powder for vibrant color and flavor.
• Vegetable oil — Any neutral-flavored oil like sunflower or canola oil can be used for frying.
• Amchur (dried mango powder) — If amchur is not available, you can substitute it with a squeeze of lemon juice for a tangy flavor.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies to the filling.
• Make sure the oil is hot enough before frying the Sgabeo to ensure a crispy texture.
• Serve the Sgabeo immediately after frying for the best taste and texture.
• Experiment with different fillings such as mashed potatoes, paneer (Indian cottage cheese), or mixed vegetables for variety.
• If you prefer a healthier option, you can bake the Sgabeo in a preheated oven at 180°C (350°F) for about 15-20 minutes until golden brown.

Serving advice

Serve the Sindhi-style Sgabeo hot as a snack or appetizer. They can be enjoyed on their own or with a variety of chutneys, such as mint chutney, tamarind chutney, or tomato ketchup.

Presentation advice

Arrange the golden brown Sgabeo on a platter and garnish with fresh coriander leaves for a vibrant and appetizing presentation. Serve them alongside the chutneys or sauces in small bowls for dipping.