Sindhi Koki

SINDHI KOKI

Popular dish from Sindhi Cuisine, Sindhi Koki is a flatbread with a fabulous taste and interesting texture. It is a breakfast dish made using wheat flour, spices, and herbs.

Sindhi koki recipe is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds.

 It is a traditional flaky flatbread made from whole wheat flour,onions, green chillies, anardana and spices. Serve along with any curry or raita and pickle by the side.

INGREDIENTS [ 6 kokis ]

• Wheat flour – 2 cup
• Oil / ghee for moyan – 6 to 8 tbsp
• Very very finely chopped onion – 1 big
• Green chilli finely chopped – 1
• Very finely chopped coriander leaves – 1/4 cup
• Red chilli pwdr – 2 tsp
• Turmeric pwdr – a generous pinch
• Jeera / ajwain – 1 tsp
• Pomegranate seeds or pwdr – 1 tsp [optional ]
• Salt to taste
• Ghee or oil to apply while roasting

PREPARATION

1. Sieve the flour .
2. Take + onion + chilli + red chilli pwdr + turmeric + jeera + coriander leaves  + pomegranate seeds + salt + oil in a mixing plate and mix well. The onion will release moisture .
3. now add the flour and mix all ingredients with clean hands till all come together to form a lump . .
4. Now gradually sprinkle water and knead into a stiff / tight dough .

METHOD

Divide the dough into 4 equal portions .

Roll each portion into balls and flatten it .

Roll it into a thick circle of 1/4 inch thickness like stuffed parathas.

Use a knife to make lines / hashtag #all over . We do these so that the kokis absorb ghee /oil and gets cooked from inside also evenly as they are thick.

Heat a tava or non stick pan .

Place the koki on the hot tava on medium flame .

Drizzle ghee or oil and spread all over .

Roast it on both sides.*** Takes time to roast as it is thick and has to get cooked from inside.

Takes more than 6 -8 mins to get cooked till golden on low flame.

Store it in box after it cools down well , else it will become soft .

Enjoy kokis with curd /pickle / sauce / boondi raita /sai bhaji etc.

We can also serve with sindhi moong dal . Recipe –  https://maryzkitchen.com/recipe/ulhasnagar-special-moong-dal/ 

NOTES

1. We apply oil immediately after placing the kokis on hot tava, as it has to cook with the oil /ghee . The koki should absorb the ghee /oil .
2. Koki should not be soft ,
3. It has to be cooked on low flame.
4. The dough has to be stiff and not soft .
5. ****We add more oil /ghee for moyan to get a flaky and crunchy texture .
6. Don’t make thin circles ,it has to be thick .
7. You can use warm water to knead the dough .
8. Once the dough is ready ,start making else onions will leave water .
9. Some also add garam masala pwdr /ajwain / kasoori methi ginger garlic paste etc to make masala koki .
10. Some add 1 tsp of fine sooji .
11. Some shallow fry it in ghee.

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