A very traditional Sindhi recipe, using Chickpeas flour in caramelized onion base.
It is often made on special occasions or when guests are dropping in
Sindhis, like geograhical neighbours, Rajasthan, use Chickpeas flour quite frequently in their cuisine.
Must be something to do with seasons, when fresh produce was hard to come by.
For the Dharan- Mix the besan, salt, onion, red chilli powder,khus khus, oil .
Using the curd, make a soft dough.
Generally, rolls are made and boiled and then deep fried, after cutting into 1 inch pieces.
But, I gave them a tikki shape.
So, make small tikkis.
Boil sufficient water in which these can be boiled.
Boil for 7 to 10 minutes on medium flame.
Store the water to add for gravy.
Let them cool completely.
Then deep fry them to golden brown.
This step is optional.
However, traditionally, Sindhis prefer deep frying as it increases shelf life and hence these prepared tikkis are often stored or made before hand.