Sindhi koki is a roti prepared with wholewheat flour flavoured with chopped onions and other ingredients. But unlike rotis, these are crunchy and a little thicker in texture. You can serve these rotis with pickle or curds and can eat it for breakfast, lunch or dinner. They taste great just on its own too, i.e. without any accompaniment. I am told that in Sindhi homes, papad is also served alongwith kokis. Here’s the recipe:
1 ½ cup wholewheat flour (gehu ka aata)
1 large onion, finely chopped (pyaaz)
3 tbsp chopped fresh coriander (dhaniya)
1 to 2 green chillies, finely chopped (hari mirch)
a tsp of dried pomegranate seeds, crushed (anaar daana)
1 tsp cumin seeds (jeera)
Salt as per taste (namak)
2 tbsp oil or ghee
Oil/ghee for cooking the kokis
- In a mixing bowl, add wholewheat flour, chopped onion, chopped coriander, chopped green chillies, crushed pomegranate seeds, cumin seeds, salt and 1 tbsp oil.
- Mix all the ingredients thoroughly using your hand.
- Now, add water little at a time and knead into a stiff dough.
- Add another tbsp oil and knead again so that all the ingredients are combined well.
- Divide the dough into small balls.
- Roll out each dough ball into medium sized rotis.
- Heat a pan/tava and cook each koki/roti, on a slow flame, using ghee or oil till it turns golden brown in colour and crisp from both the sides.
- Serve hot with curds, raita or pickle.
- The dough for koki should be stiff.
- After rolling out the rotis, you can prick the rotis with a fork for even cooking though it is optional
- The kokis should be cooked on a slow flame.
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