Popular Sindhi flatbread with unique texture i.e. hard yet soft, crispy yet chewy; made using whole wheat flour, with the crunch of onions and green chilies, flavored with pomegranate seeds, black pepper, and cumin seeds and lots of fresh coriander, is Koki. Koki can be served for breakfast, brunch, lunch, tea time as well as dinner. Yes, this is so because koki can be served with a number of accompaniments. It tastes good with tea, yogurt, pickle, chutney, papad, and divine with a slice of mango, do try it when mangoes are available.
Earlier I was talking about the texture of Sindhi Koki. How to achieve that mix of texture? One- enough oil is added, two- a unique technique is used. Since oil is added in a good quantity Koki gets a bit heavy on the stomach. However, the technique that is followed to cook it, makes it easy to digest. The same has been explained in the recipe.
Try a Sindhi meal combination of sai bhaji and bhuga chawal, you will love it. View the recipe here. Another elaborate dish from the Sindhi cuisine is dal pakwaan, flaky and crispy pakwaan served with very delicious dal, view the recipe here.
1. In a mixing bowl collect all ingredients i.e. 2 cup whole wheat flour (gehun aata), 1 chopped onion, 3 chopped green chilies, ¼ cup chopped coriander leaves, 1 tsp dry pomegranate seeds (anaardana), ½ tsp cumin seeds (jeera), ½ tsp black pepper powder, salt to taste and 3 tbsp oil.
2. Mix using fingertips.
3. Add water gradually and bring the dough together. There is no need to knead the dough.
4. Just bring the dough together. It should be a tight dough.
5. Let it rest for 10-12 minutes.
6. After 10 minutes, divide the dough into portions, 6-8 depending upon the size of koki you plan to make.
7. Roll it thick, double the desired thickness. Simultaneously heat a skillet/pan.
8. Put the rolled koki on a hot skillet. Cook on low flame for 2 minutes from each side.
9. Thereafter remove from the skillet and put on the rolling board.
10. While it is still hot, roll into desired thickness.
11. Put on the hot skillet. Cook on low flame till partly cooked from both the sides. Apply oil on both sides. Cook on low to medium flame till brown patches appear.
12. Bon appétit!
PREP TIME 15 minutes + 15 minutes rest time
COOK TIME 25-30 minutes
TOTAL TIME 60 minutes
1. In a mixing bowl collect all ingredients i.e. 2 cup whole wheat flour (gehun aata), 1 chopped onion, 3 chopped green chilies, ¼ cup chopped coriander leaves, 1 tsp dry pomegranate seeds (anaardana), ½ tsp cumin seeds (jeera), ½ tsp black pepper powder, salt to taste and 3 tbsp oil.
2. Mix using fingertips.
3. Add water gradually and bring the dough together. There is no need to knead the dough.
4. Let it rest for 10-12 minutes.
5. After 10 minutes, divide the dough into portions, 6-8 depending upon the size of koki you plan to make.
6. Roll it thick, double the desired thickness. Simultaneously heat a skillet/pan.
7. Put the rolled koki on a hot skillet. Cook on low flame for 2 minutes from each side.
8. Thereafter remove from the skillet and put on the rolling board. While it is still hot, roll into desired thickness.
9. Put on the hot skillet. Cook on low flame till partly cooked from both the sides. Apply oil on both sides. Cook on low to medium flame till brown patches appear.
10. Bon appétit!
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