Sindhi Koki is a ‘parantha‘ or Indian flat bread.We make it with loads of love, green onions and chillies. It is perfect for breakfast and a great alternative to eating white bread.It is a great breakfast.You can combine it with an omelette or egg Benedict.If you are a vegetarian, with some roasted ‘papad‘ and curd or yogurt.
Children love with with some white butter smeared on it.It tastes great if you have it with a dollop of ghee or clarified butter.You could also add some jam if travelling and cannot have yogurt.
The best way of making ‘koki‘ will be on a non stick pan with minimum oil.You can also make it on cast iron pan.This will improve the iron in body in the long run.However be careful while adding butter.
I love koki with extra butter or ghee smeared on it.You do not need any other dip with it.Simple koki yet yummy.Serve it hot with a cup of tea.
It almost tastes like a biscuit and yet no refined flour in it.
It is a versatile dish and can be served with some potato curry as well instead of ‘poori‘.
Scroll below to read the Sindhi Koki recipe
Ingredients
- 2 cups Wheat flour
- 1 large Onion, finely chopped (or 3 green onions chopped along with stalk)
- 3 green Chillies, finely chopped
- 1 tbsp. Coriander leaves, finely chopped
- ½ tsp Red Chili powder
- 3 tbsp Ghee/Oil(if you are going vegan or dairy-free)
- 1 tsp Cumin seeds
- 1 tsp Annardana or pomegranate seeds (optional) slightly crushed
- Salt to taste
Instructions
- Sieve flour and add all mentioned under 'Ingredients' except Oil.
- Mix well. Add very little water and knead into stiff dough.
- Divide the dough into 4 portions.
- Roll each one with a rolling pin like a thick paratha or Indian flat bread.
- Prick the rolled dough with a fork. This will ensure cooking of the Koki from the inside.
- Heat a flat non stick pan or 'tawa' and Put some ghee/oil on it.
- Place Koki on this hot non stick pan and cook on medium flame on each side adding a little oil or ghee from sides, until small brown dots appear on surface (this will take a couple mins).
- Repeat with remaining dough
- Serve hot with any dip like yogurt or mint chutney/ Chundha/Pickle,Sindhi Papad or with some sauce and tea/juice.
Note: This is a great dish even when you have to travel for long train journey.Make it before travel and it stays good until next day morning.
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