Sindhi Koki
Koki is a typical Sindhi breakfast served with curds, pickle and papad or just tea (in the winters.. tastes awesome) . It is similar to a paratha with increased thickness made using wheat flour, onions, green chilies, coriander leaves and lots of ghee (I know it's not good for health but once in a while you should enjoy :). It tastes best when its crisp like a biscuit. It is quite filling and also can be easily carried for picnics or while travelling long distances.
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2 Kokis for 1 person
Ingredients:
1. Combine all the ingredients in a big bowl, add 2 tbsp of oil and knead into a stiff dough by adding little amount of water.It is very important that dough should be stiffed well to make Sindhi style koki.
2. Divide the dough into equal portions.
3. On the other side heat the tawa on low flame.
4. Now take one portion of dough, place on flat surface and roll to make a thick size roti.
5. Sprinkle some oil/ghee on heating tawa and place this rolled disc on it.
6. Roast little bit from both the sides, take out from the tawa on flat surface and again roll with the rolling pin until it becomes thick like paratha.
7. Place on hot tawa and cook on low flame.
8. Drizzle little bit of oil on both the sides and cook until small brown spots start appearing from both the sides.
9. Follow the same procedure to make remaining koki’s.
10. Serve immediately with tea, milk, yogurt or papad.
Useful Tips:
1. Ghee can be used instead of oil.
2. Try to make it on non-stick tawa, it will absorb less amount of oil.
3. Koki can be stored for a whole day, hence is best to carry on outings and while traveling.
4. If you want to make a crispy and tasty koki, then allow it to cook on low flame.
Koki is a typical Sindhi breakfast served with curds, pickle and papad or just tea (in the winters.. tastes awesome) . It is similar to a paratha with increased thickness made using wheat flour, onions, green chilies, coriander leaves and lots of ghee (I know it's not good for health but once in a while you should enjoy :). It tastes best when its crisp like a biscuit. It is quite filling and also can be easily carried for picnics or while travelling long distances.
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2 Kokis for 1 person
Ingredients:
- 2 cups wheat flour
- 1 big onion thinly chopped
- 2 green chillies thinly chopped
- 1/4 tsp white sesame seeds
- A pinch of ajwain (carom seeds)
- 1/2 tsp cumin seeds powder
- 1/2 tsp garam masala powder
- 1/4 tsp black pepper powder
- 1/2 tsp red chilli powder
- Fresh coriander chopped
- Lots of ghee/Vegetable oil
- Salt to taste
- Water to knead the dough
1. Combine all the ingredients in a big bowl, add 2 tbsp of oil and knead into a stiff dough by adding little amount of water.It is very important that dough should be stiffed well to make Sindhi style koki.
2. Divide the dough into equal portions.
3. On the other side heat the tawa on low flame.
4. Now take one portion of dough, place on flat surface and roll to make a thick size roti.
5. Sprinkle some oil/ghee on heating tawa and place this rolled disc on it.
6. Roast little bit from both the sides, take out from the tawa on flat surface and again roll with the rolling pin until it becomes thick like paratha.
7. Place on hot tawa and cook on low flame.
8. Drizzle little bit of oil on both the sides and cook until small brown spots start appearing from both the sides.
9. Follow the same procedure to make remaining koki’s.
10. Serve immediately with tea, milk, yogurt or papad.
Useful Tips:
1. Ghee can be used instead of oil.
2. Try to make it on non-stick tawa, it will absorb less amount of oil.
3. Koki can be stored for a whole day, hence is best to carry on outings and while traveling.
4. If you want to make a crispy and tasty koki, then allow it to cook on low flame.
No comments:
Post a Comment