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 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.

Khapli atta dal puri takes the deep-fried flatbread that's made for special occasions in Bihar and eastern Uttar Pradesh and adds more protein and fibre per gram with Aashirvaad Chakki Khapli Atta, instead of regular atta. The typical recipe for dal puri has the dough stuffed with a spiced chana dal filling and shows up everywhere, from celebrating newlyweds to Northern regional cultural festivities like Holi and Raksha Bandhan. The dough for this khapli wheat puri needs to be noticeably tighter than a regular roti dough, since a soft, pliable dough won't hold its shape once it's stuffed and rolled. Khapli atta complicates this slightly with its lower gluten elasticity compared to regular wheat flour. This implies that the dough can feel a bit less stretchy while kneading, so working it a little longer with your knuckles helps it form into the firm, smooth ball this recipe needs. Khapli atta also absorbs more liquid than regular flour, so make sure to add water gradually rather than all at once. As for the filling of this khapli atta dal puri, it’s made with soaked chana dal, pressure-cooked with turmeric and chilli powder, not mushy, then mashed and tempered with cumin seeds, hing, ginger, garlic, green chillies and a broken dried red chilli. A last addition of chopped coriander makes the flavour feel just right. Mash the entire thing into a chunky mix, as a completely smooth, pasty filling is harder to stuff neatly and tends to squeeze out while rolling.