Author: Alka
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Sindhi koki recipe
  • 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
  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.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2008/01/koki/