Chaat recipe lovers who haven't tried arbi tuk are missing out on one of the crispiest snacks in Sindhi cooking. Arbi, also called kachalu or colocasia root, is boiled, peeled, fried until almost done, flattened, and fried again until crisp and brown, then tossed with dry spices while it's still hot. You get a crunchy, spiced snack that is a snack, a chaat, or a side for dal and rice. The preparation takes only five minutes, and the cooking is about 25 minutes, so it's a quick way to turn a handful of arbi into a snack for two or three. Arbi is very popular among Sindhis, who cook it in many ways: boiled, fried, stuffed, and as kachalu chaat. It's the root of the plant whose leaves are used to make aluwadi, or patra. The flattened, deep-fried version is known as tuk or took, and it's the one that turns up beside a plate of dal chawal in many Sindhi homes. For this Sindhi recipe, which is perfect for the festive season, the arbi is first prepared until soft, and then deep-fried twice for the perfect texture. Then comes the seasoning, which is where this chaat gets its character. The oil is drained from the pan, a little more salt goes in, and the dry masalas follow: turmeric, coriander powder, and red chilli powder, along with chaat masala and garam masala, which the original treats as optional but which suit a chaat well.

Khapli wheat murauri puri is for those who like a little rice in their puris, because this puri recipe has puffied rice and also rice flour in it. Using Aashirvaad Chakki Khapli Atta gives these puris more protein and fibre as well as iron and vitamin B1 that supports energy metabolism. This is a great recipe if you wish to use up the puffed rice that's been lounging in your pantry for a while or has gone soft, rather than tossing it. This murauru puri uses whole wheat, and one that is milled from an ancient grain, that has a lower glycaemic index. The murmura is soaked in some water to soften it, and then it is mashed and added straight into the dough. It acts as a natural binder and moisture source, which matters for a khapli atta dough here because this flour already absorbs more water than regular wheat flour on its own. Between the two, the dough also needs a lighter hand with added water than a typical puri recipe calls for as well. Green chillies, grated ginger, cumin seeds, ajwain and sesame seeds make these murauri puris flavourful. Ajwain in particular is a common addition to many fried Indian breads specifically because it's believed to aid digestion, which matters in a dish that's ultimately deep-fried. Sesame adds a light, nutty crunch to the exterior once the puris are added to hot oil, while cumin and ginger enhance the flavour even more.

Khapli atta Sindhi pakwan rebuilds one half of a beloved festive pairing or something reserved for Sunday mornings in Sindhi households, with a more nutrient-dense flour. Dal pakwan pairs crisp, unpuffed fried puris with a mildly spiced chana dal, with the latter made fibre- and protein-rich courtesy of Aashirvaad Chakki Khapli Atta. The pakwan is the highlight of this dish and contains iron and vitamin B1, which are known to support energy metabolism. The pakwan also has a lower glycaemic index when cooked with khapli wheat. The pakwan recipe uses flour, cumin or ajwain seeds, oil, salt and chilli powder, mixed into a dough that's neither too soft nor too stiff. What sets it apart from a regular puri is that it's meant to stay flat and crisp rather than puff up, which is why every disc gets pricked all over with a fork before frying and skipping this step is the most common reason homemade pakwan ends up ballooning like a puri instead of staying flat and crisp. Khapli atta does change the dough slightly compared to maida, and needs a gentler hand, with higher liquid absorption and more rest time. The dal that goes alongside is where most of the dish's actual flavour comes from. Chana dal is used in this Sindhi dal pakwan recipe, which is soaked, then simmered with a tempering of onion and grated tomato. A second tempering of cumin seeds, curry leaves, and red chilli powder is stirred in once the dal is cooked, and the dish is finished with a scattering of dried mango powder (amchur), coriander leaves, chutneys, and chopped onion just before serving, to keep the flavour sharp.