Sindhi Koki recipe
Sindhi Koki can be paired with eggs or some pickle.Tastes great with hot cup of tea.Read the authentic sindhi koki recipe below.
Servings: 4
Equipment
- Stand mixer for kneading
- tava/ griddle
Ingredients
- 2 cups Wheat flour
- 1 cup Onion 1 large chopped (or 3 green onions chopped along with stalk)
- 3 green Chillies finely chopped
- 1 tbsp. Coriander leaves finely chopped
- ½ teaspoon Red Chili powder
- 3 tablespoon Ghee/Oil if you are going vegan or dairy-free
- 1 teaspoon Cumin seeds
- 1 teaspoon Annardana or pomegranate seeds optional slightly crushed
- Salt as per taste
- 1 cup Water (little less than)
Instructions
How to make koki parantha
- Mix all ingredients with 2 tablespoon oil & very little water and knead into stiff dough.
- Divide the dough into 4 portions.
- Roll each one with a rolling pin like a very thick paratha(1 inch) or Indian flat bread.
- Cook this extra thick flatbread for few minutes,take if off from heat
- Roll it again into a thick flatbread(1 cm) and continue cooking with little oil/ghee on both sides
- Cook until golden brown.
- 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.
Notes
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.
Nutrition
Serving: 1g