Chapati is a staple in Pakistan. It is a whole wheat flatbread that is cooked using a flat skillet called tava.
The diameter of chapati varies from region to region, but usually, those made in domestic kitchens measure 15 to 18 centimeters (6 to 7 inches).
When eaten for breakfast, chapati is usually slathered with butter. Chapati is versatile as it can also be used in place of common table utensils; Pakistanis usually just rip a portion of the chapati, roll it into a cone, and use it as a scoop for food.
Pakistani beverages usually contain a form of dairy. Lassi, a yogurt concoction, is a popular drink that can be enjoyed sweet or salty.
For breakfast, they are usually made sweet. During lunch and dinner, on the other hand, Pakistanis often prefer to drink a salt-seasoned version of lassi.
Lassi is usually prepared by blending together three cups of yogurt with a teaspoon of either salt or sugar, according to the drinker’s preference. You can also add ice cubes to make an even more refreshing cool drink.
As Pakistan is a Muslim country, its cuisine largely consists of food using meat types other than pork – these are usually lamb, goat, beef, or chicken. Chicken is the most popular, though, because of its affordability and availability. Indeed, a good number of chicken recipes are found in Pakistani cuisine.
Chicken karahi is a dish that is usually served in many Pakistani households and restaurants.
Karahi is a method of cooking where meat and vegetables are mixed together with spices and served in the very pan in which they were cooked.
Chicken karahi is usually cooked with tomatoes, black pepper, and ginger.
Dhal Lentil Soup
Dhal, or dal, is a lentil stew that is a staple food in the daily menu of Pakistanis. Lentil is one of the most abundant and most eaten vegetable in Pakistan.
Dhal soup is mainly served for lunch or dinner. It is usually eaten with chapatti.,
The ingredients for making dhal, in addition to lentils, are onion, ginger, cumin, turmeric, and other hot spices. The lentils used for the soup can be green, red, or brown.
Pakora, much like the Indian samosa, is, basically, any fried vegetable coated in chickpea batter.
It is one of the Pakistanis’ way of diversifying their menu, given that porcine food are not allowed in Islam, and vegetables are more affordable and available than meat.
To make pakora, a number of vegetables, such as potatoes, cauliflower, and eggplant, are coated with chickpea batter, and then deep fried. Another vegetable, spinach, is usually combined with potatoes to make pakora.
Pakora is widely eaten in Pakistan – it is a favorite in social events and restaurants.
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