Koki

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Koki

 

Koki
 
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Serves: 2
Prep time:
Cook time:
Total time:
 
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
  1. Chop onions very fine.
  2. Sieve flour, add salt.
  3. Add all ingredients except ghee for frying.
  4. Mix well add very little water, knead into a stiff dough.
  5. Take half portion, Roll into a thick small disc
  6. Slightly roast it on both sides on hot tawa again roll it with rolling pin till it reaches thickness of paratha
  7. 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
  8. Repeat for remaining dough.
  9. Serve hot with Curd or tea
  10. It has a shelf life of about 24 hrs,so is ideal for picnics or while traveling long distances.

4 thoughts on “Koki

  1. Hi,
    I am a bit confused to the measurement of the wheat flour. is it 11/4 of a cup or 1/4 of a cup! thanks in advance.

  2. Hi,Are you using Whole Wheat for the Kokis….or just Regular Wheat Flour?
    And,let me add..Great,great Site to Connect us All to Sindhi Culture through Sindhi Recipes.

  3. 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

  4. 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.

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