Painda; A Traditional KPK Food. Pashtuns are foodies by birth. They not only cook delicious dishes at their homes but also love to try different beverages at restaurants. Their food dishes are usually very simple and less spicy. Besides their normal and daily based food items, there are some dishes which are prepared only at special occasions with special arrangements. Painda is one of them which is prepared with desi chicken or beef broth. This blog covers painda in each and every way possible.
What does Painda mean?
‘painda’ is a pure Pashto word which means ‘to sit and eat together’. This dish is called as painda because it is served in a huge bowl, commonly called as thal, and people sit and eat together in the same bowl.
What is so special about it?
Painda is a traditional Pashtun dish having a history behind it. It is said that the favorite dish of Prophet (SAW) was sureed which was made in same way as painda. It is widely eaten in Lakki Marwat, Bannu, Waziristan and its surroundings. Marwat calls it painda while some other call it as Sobuth. It is usually prepared at special occasions such as weddings, Eid or on the arrival or special guests.
Painda; A Traditional KPK Food
It is prepared with desi chicken or beef stock and specially made bread called as ‘paasti’. The traditional paasti is very thin and large in diameter which is quite difficult to prepare so people also use home-made roti or naan in the dish. These bread pieces, roti or naan are soaked in chicken or beef stock and is served with salad and special podeena chatni.
Where to find it?
In Peshawar, there are only 2 or 3 hotels that are serving delicious painda. The most popular hotel is Delhi Muslim Hotel which is located near Fawara chowk in Peshawar. Besides that, you can also have it in small outlets opened in Hayatabad chowk, Sunehri Masjid and Hayatabad phase 6 entrance.
In Islamabad, there is only one outlet serving the delicious painda and that is Sobuth darbar in G8 sector of Islamabad.
How to make it?
Do you want to try it yourself at your home? No worries as I am going to write down the ingredients and recipe of the dish.
- Cooking Oil (desi ghee)
- Onions – 1
- Tomatoes (chopped) – 4
- Potatoes – 3-4
- Desi Chicken or beef – 1 ½ kg
- Salt – as per taste
- Banu masala (a special masala prepared in Bannu) if not available then use a mix of national’s quorma masala and curry masala.
- Coriander leaves
- Green chilies
- Chapati or naan
- Ginger and garlic
- Take a medium size pan and heat oil in it.
- Now fry the onion in the oil till they get light brown in color
- Now put desi chicken or beef, chopped tomatoes, salt, combination of masalas, and potatoes. Cook them on a medium flame.
- When the chicken and potatoes gets cooked them remove them in a sperate pan.
- The left over shorwa should be thinned so that it gets absorbed by the naan or roti so add some water in the broth and let it cook till the oil surface out.
- Now add coriander leaves and green chilies into it.
- Heat desi ghee in pan and add onion, ginger and garlic paste into it with a pinch of black pepper.
- Place small pieces of naan or roti in a thaal.
- Gradually pour the shorwa over the naan in such a manner that the base is filled.
- Finish it with placing the chicken and potatoes on it. Also, sprinkle the tarka you have prepared all over the thal. Also, add lemon and coriander leaves into it.
Recommended Read: Best Sehri Deals 2018 in Islamabad