SINDHI KOKI /A UNIQUE AND TASTY FLATBREAD
This feels so amazing how rich is our Indian cuisine that a simple flatbread with wheat flour is prepared in numerous ways all over the country. This Koki a traditional flatbread, is related to the Sindhi community and is lovingly eaten by them for breakfast on a daily basis. This interesting roti is prepared with simple and nominal ingredients available in our kitchen.
Wheat flour is the base whereas chopped onions, fresh coriander, and a few spices make this roti so tasty and flavorsome. Although nothing special is needed to pair with it a bowl of fresh curd will be quite good with this koki. This roti is kept thick with some piercing marks or cuts so that it cooks evenly all around. Crisscross cuts all around not only make it flaky but also the ghee seeps well helping this thick roti to cook nicely. The whole cooking process is here with images to help out its cooking. Let’s try to cook the tasty Sindhi Koki
Prep Time – 25 minutes
Cook Time – 15 minutes
Makes – 4
Course – Breakfast/Main
Cuisine – Indian (Sindhi)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Whole wheat flour – 1 cup full
• Onion – 1 large (finely chopped)
• Fresh coriander leaves – 1 small bunch
• Grated ginger/adrak – 1 tsp
• Chopped green chillies – 1 tsp
• Jeera/cumin – 1 tsp
• Saunf/Fennel – 1 tsp
• Ajwain/Carom – 1 tsp
• Red chilly powder – 1 tsp
• Crushed black pepper – 1 tsp
• Salt – 2 tsp
• Ghee for dough – 2 tsp
• Ghee to make koki – 4 tsp
• Water – 1/4 to 1/2 glass
● HOW TO MAKE KOKI
1- To make koki, firstly you have to go for its dough. Take a mixing bowl and add wheat flour, chopped onions, chopped ginger, green chilies, jeera(cumin) saunf(fennel), ajwain(carom), salt, red chilly powder, and 2 tsp ghee
2- Add a little water at times and collect the flour together. Make the dough smooth by giving soft punches (it took nearly half a glass of water for the dough)
3- When the dough is done, cover with a cloth and set for 20 minutes
4- Once again work on the dough to make it smoother
5- Divide the dough into equal portions and make a ball with one portion. Roll into dry flour (keep the portions bigger than other parathas)
6- With a rolling pin spread it to make a thick disk
7- Take a knife and make a criss-cross cut pattern on top of the disk. (Avoid the deep cuts) (cuts make the koki flaky and help to cook it evenly all around)
8- Drop the dough disk on hot tawa and allow it to cook until it gets light brown marks
9- Flip the disk and allow it to cook on the other side. When the downside is cooked, apply one tsp of ghee on top. Flip again the disk
10- Ghee helps the koki to cook nicely with golden marks. (Ghee seeps through cuts and helps it to cook evenly)
11- Make all kokis like this and serve hot with dahi, raita, or butter. The koki flatbread tastes divine to eat
YOU MAY ALSO LIKE A FEW MORE SINDHI RECIPES
SEVIYAN BURFI/SINGHAR JI MITHAI
SINDHI KADHI/HOW TO MAKE SINDHI KADHI
