SINDHI KOKI

Indian RecipesIndian breadsVegetarian recipesVegan RecipesBreakfast

3 Sept

Written By Shilpa Anand

This is a popular breakfast flatbread dish from the Sindhi cuisine.It’s definitely not your usual onion paratha. Sindhi KOKI is made of whole-wheat flour, besan, onions and spices. It differs from the parathas in its unique cooking technique, where … — This is a popular breakfast flatbread dish from the Sindhi cuisine.
It’s definitely not your usual onion paratha. Sindhi KOKI is made of whole-wheat flour, besan, onions and spices. It differs from the parathas in its unique cooking technique, where dough is rolled and cooked twice .The texture of the KOKI is flaky, crispy on the outside and chewy soft on the inside.
Serve it hot with curd, pickle and chutney.
I enjoyed this delicious healthy KOKI with my evening chai
INGREDIENTS
2cups whole wheat flour
2tbsp Besan

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½ tsp ajwain Salt½ tsp chili powder¼ tsp black pepper powder½ tsp coriander powder 1tsp anardana powder/ mango powder 1tsp cumin seeds1tsp Kasuri Methi, toasted1onion finely chopped2-3 green chilies, finely choppedCoriander leaves, ch… — ½ tsp ajwain
Salt
½ tsp chili powder
¼ tsp black pepper powder
½ tsp coriander powder
1tsp anardana powder/ mango powder
1tsp cumin seeds
1tsp Kasuri Methi, toasted
1onion finely chopped
2-3 green chilies, finely chopped
Coriander leaves, chopped
3-4 tbsp ghee / oil
INSTRUCTIONS:
Take a big plate or bowl
Add flour, besan, chili powder, turmeric, coriander powder, ajwain, salt, cumin seeds, anardana powder, Kasuri Methi, and black pepper powder. Mix well
Add oil, green chilies, coriander leaves, onion

Mix wellKeep aside for 5-10 mins to allow onions to release water — Mix well
Keep aside for 5-10 mins to allow onions to release water

Now knead the mixture by adding an appropriate amount of water to make a stiff doughDo not knead too much , just enough to get it all tog( I’ve used only 200 ml of water) Make 6-8 portions — Now knead the mixture by adding an appropriate amount of water to make a stiff dough
Do not knead too much , just enough to get it all tog( I’ve used only 200 ml of water)
Make 6-8 portions

Do not rest the dough Grease your hands and using flour roll it out into thick roundels(kokis) — Do not rest the dough
Grease your hands and using flour roll it out into thick roundels(kokis)

Heat up tavaa / griddle Do not heat too much  Brush little ghee on the tavaa and put the KOKI on itTurn it around and cook slightly(30-40 secs on each side)Do not brown the KOKI( no spots) — Heat up tavaa / griddle
Do not heat too much
Brush little ghee on the tavaa and put the KOKI on it
Turn it around and cook slightly(30-40 secs on each side)
Do not brown the KOKI( no spots)

Take it out from tavaa and roll it into a ball shape again Roll it out once again into thick roti shape ( thicker than parathas) Roast KOKI on tavaa 1min on  each side ( can prick KOKI with a knife for even heat distribution) Add… — Take it out from tavaa and roll it into a ball shape again
Roll it out once again into thick roti shape ( thicker than parathas)
Roast KOKI on tavaa 1min on each side ( can prick KOKI with a knife for even heat distribution)
Add ghee as required on both sides to make it crispy( total 5 mins for each KOKI)

Remove from flameAnd that’s it, delicious crumbly and unique KOKI is readyServe with Dahi, buttermilk or chai (tea) — Remove from flame
And that’s it, delicious crumbly and unique KOKI is ready
Serve with Dahi, buttermilk or chai (tea)

SPICE LEVEL: 🌶

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