Koki
 
Prep time
Cook time
Total time
 
Sindhi Koki is very famous for its taste, texture and simple recipe with minimum ingredients, easily found in every kitchen.Goes well with almost every dal, vegetable, gravy dish, stir fries, with curd, papad , pickle or even just on its own.
Author:
Serves: 2-3
Ingredients
  • 2 cups wheat flour
  • 1 onion large finely chopped
  • 3 green chilies finely chopped
  • Some coriander leaves finely chopped
  • 3 tbsp. ghee or oil
  • 1 tsp. cumin seeds
  • 1 tsp Annardana (dried pomegranate seeds)
  • Salt to taste
  • Oil for shallow frying
Instructions
  1. Finely chop the onion.
  2. Sieve flour, add salt, onions, annardana, cumin seeds, chopped green chillies, coriander leaves and oil (excluding oil for shallow frying)
  3. Mix well.Add some water and bring the dough together. Do not knead too much. The dough must be stiff.
  4. Divide the dough in 3-4 portions. Take each portion and roll with rolling pin just to flatten the roll.
  5. Slightly roast it on both sides on hot tawa, take it off the flame and place on rolling board. Again roll it with rolling pin till it reaches thickness of paratha (This helps to make koki bit flaky than chewy)
  6. Place it on tawa again, cook on each side, on medium flame, adding little oil or ghee from sides till small brown patches appear on surface.
  7. Repeat for remaining dough.
  8. Serve hot with yogurt /pickle/ tea or Papad.
  9. It has a shelf life of about 24 hrs, so is ideal for picnics or while traveling long distances.
Notes
This Recipe is updated on 4 January 2013!.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2008/05/sindhi-koki/