Sajji

 Sajji – The Pride of Balochistan

Sajji – The Pride of Balochistan

What is Sajji?

Sajji is a traditional Balochi dish that has grown from being a regional specialty to a national favorite across Pakistan. At its heart, Sajji is whole lamb or chicken, marinated simply but boldly, and then slow-roasted over an open flame or inside a clay oven (tandoor) until it becomes smoky, tender, and deeply flavorful.

It’s not just food — it’s a celebration of Baloch culture, hospitality, and love for fire-cooked meats.

Origin & Heritage

• Sajji hails from Balochistan, Pakistan’s largest province by area, known for its rugged deserts and tribal traditions.

• In Balochi gatherings, Sajji is often prepared during festivals, weddings, or special occasions, symbolizing unity and honor.

• Originally, whole lamb stuffed with rice was the classic Sajji, slow-cooked for hours until infused with smoke and spice.

Flavor & Marinade

• Unlike heavily spiced curries, Sajji is minimalist in seasoning — that’s its charm.

• The meat is usually marinated with salt, crushed black pepper, lemon juice, and green papaya paste (to tenderize).

• Sometimes just salt alone is used in authentic Balochi Sajji, letting the smoke and natural meat flavors shine.

• A hint of masala or chaat masala is sprinkled before serving in urban adaptations (like Karachi and Lahore versions).

The Cooking Method

• Traditionally, Sajji is roasted on skewers upright around open wood fires, or cooked in a tandoor until the outer skin is crisp and golden.

• The slow roasting ensures the inside remains juicy while the outside develops a smoky crust.

• Rice, often flavored with meat drippings, may be stuffed inside whole lamb for the most authentic form.

How It’s Served

• Sajji is usually served with naan or plain rice, sometimes with a side of raita (yogurt sauce) or salad.

• In restaurants, especially in Karachi and Quetta, chicken Sajji has become more common and accessible.

• The meat is cut into generous chunks, sprinkled with spices, and eaten straight off the bone — rustic and satisfying.

Modern Popularity

• Sajji has gone beyond Balochistan to become a beloved street food and restaurant dish across Pakistan.

• You’ll find it in dhabas (roadside eateries), high-end restaurants, and even wedding buffets.

• Variations now exist — Chicken Sajji, Beef Sajji, and Lamb Sajji — sometimes paired with flavored rice or garnished with sauces for a modern touch.

Why Sajji Stands Out

• It represents Balochi tradition and authenticity.

• Its smoky, tender, and juicy meat appeals to both desi and international palates.

• It’s proof that sometimes the simplest seasoning creates the most unforgettable flavors.

Halwa poori

 Halwa Poori – The King of Weekend Breakfasts

Halwa Poori Recipe – The Complete Platter

Ingredients

For Poori (makes ~12)

• 2 cups all-purpose flour (maida)

• ½ cup whole wheat flour

• 1 tbsp semolina (sooji) (for crispness)

• ½ tsp salt

• 2 tbsp oil or ghee

• Water (as needed)

• Oil (for deep frying)

For Suji Halwa

• 1 cup semolina (sooji)

• ¾ cup sugar

• 3 tbsp ghee

• 2 cups water or milk (or half and half)

• ½ tsp cardamom powder

• 2 tbsp raisins & chopped nuts (optional, for garnish)

For Chana Masala (Cholay)

• 2 cups boiled chickpeas (or canned, drained)

• 2 medium onions, finely chopped

• 2 medium tomatoes, blended

• 2 green chilies, chopped

• 1 tbsp ginger-garlic paste

• 1 tsp cumin seeds

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp turmeric

• 1 tsp garam masala

• Salt to taste

• Fresh coriander for garnish

For Aloo Tarkari

• 3 medium potatoes, peeled & cubed

• 1 medium onion, sliced

• 1 medium tomato, chopped

• 2 green chilies

• ½ tsp mustard seeds (optional, but traditional)

• ½ tsp cumin seeds

• ½ tsp turmeric

• 1 tsp red chili powder

• Salt to taste

• Fresh coriander

Method

 Making the Poori

1. Mix flour, whole wheat flour, sooji, salt, and oil.

2. Gradually add water and knead into a stiff dough (not soft like chapati).

3. Rest for 20 minutes, then roll into small discs (not too thin).

4. Heat oil in a wok; fry each disc until it puffs up and turns golden.

 Making Suji Halwa

1. Heat ghee in a pan, roast semolina on medium heat until fragrant and light golden.

2. In another pan, boil water (or milk) with sugar and cardamom.

3. Slowly pour liquid into roasted semolina, stirring continuously.

4. Cook until thick and ghee separates.

5. Garnish with nuts & raisins.

 Making Chana Masala

1. Heat oil in a pan, add cumin seeds and let them crackle.

2. Add onions, sauté until golden, then add ginger-garlic paste.

3. Add tomatoes, cook into a thick masala.

4. Mix in all spices, then add chickpeas and about 1 cup water.

5. Simmer 15–20 minutes until thick and flavorful.

6. Garnish with coriander and green chilies.

 Making Aloo Tarkari

1. Heat oil, add mustard seeds & cumin seeds.

2. Add onions and sauté until soft.

3. Add tomatoes, turmeric, chili, and salt. Cook into a masala.

4. Add potatoes and 1–2 cups water, simmer until potatoes are tender.

5. Garnish with coriander.

Serving

• On a large plate, serve two hot puffed pooris with small bowls of halwa, chana masala, and aloo tarkari.

• Add sides of achar (pickle), sliced onions, and yogurt if you like.

• Finish with a steaming cup of chai.