| Koki |
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Author: Alka
Prep time:
Cook time:
Total time:
Serves: 2
Sindhi koki recipe
Ingredients
- 11/4 cups wheat flour (makes 2 koki)
- 1 onion large finely chopped
- 3 green chillies finely chopped
- 1 tbsp. coriander leaves finely chopped
- 2 tbsp. ghee or oil
- ½ tsp. cumin seeds
- ½ tsp Annardana
- salt to taste
- Oil for shallow frying
Method
- Chop onions very fine.
- Sieve flour, add salt.
- Add all ingredients except ghee for frying.
- Mix well add very little water, knead into a stiff dough.
- Take half portion, Roll into a thick small disc
- Slightly roast it on both sides on hot tawa again roll it with rolling pin till it reaches thickness of paratha
- Place it on tawa again, cook on each side, adding little oil or ghee from sides, on medium flame, till very small brown patches appears on surface
- Repeat for remaining dough.
- Serve hot with Curd or tea
- It has a shelf life of about 24 hrs,so is ideal for picnics or while traveling long distances.
hi i hve made lola but u know they become stiff and so hard .
but i need video of the same recipe . can u make it and upload or email it to me
thanks
payal
Hello Alka,
Finally a blog devoted to Sindhi Food.
Your blog is wonderful & recipes equally yummy.
Could I request you to post the recipe of Tairi/Tahiri we usually offer to Jhulelal during Behrana.
Thanks.