Sindhi Koki
a traditional Sindhi breakfast recipe
Ingredients
- 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
Instructions
- 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.
Notes
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 optionalThe kokis should be cooked on a slow flame.