Sieve / Strainer

The chalni is a mundane but essential tool in the Pakistani kitchen — flour is always sifted through a chalni before making dough to remove lumps and aerate, which produces a lighter, smoother roti. Tamarind pulp is pushed through a chalni after soaking to separate fiber and seeds from the usable pulp. In some traditional recipes for sharbat (cold drinks) and kewra syrup, the chalni ensures a clear, smooth liquid. Metal mesh chalnis are preferred over plastic for hot foods.