Sindhi koki is traditional crumbly, flaky flatbread made with whole wheat flour flavoured with onion , crushed anardana, green chilies, coriander leaves and red chili powder.
Koki is just like North Indian parathas but the slight difference in roasting makes a whole lot of difference in its texture. Koki is double roasted paratha smeared with ghee and this gives it a super flaky , crispy texture yet soft and moist from inside.
Koki is usually served for breakfast accompanied with yogurt , pickle and papad. Sometimes at my home we do have it for dinner. I love to have koki with tomato ketchup and a cup of hot masala chai.
Koki makes an excellent travel food. It is good for picnics and a filling meal for kids lunch box as it stays good for a day and half at room temperature. It does not need any elaborate accompaniments with it as it tastes good on its own. It tastes great with mango or chili pickle.
During summers enjoy it with curd and complete your breakfast with the king of fruits MANGO !!!!
Cuisine : Indian
Course : Breakfast
Prep time : 15 min
Cooking time : 20 -25 minutes
Serving : 6 in nos.
2 1/2 Cups whole wheat flour
1/2 Cup besan(gramflour)
1 Large onion chopped
1/2 Tsp jeera powder(cumin powder)
1/2 Tsp anardana crushed(pomegranate seeds)
1/2 Tsp salt
1 Tsp red chili powder
2 Tbsp ghee to be added in dough while kneading + extra for roasting
2 Green chilies finely chopped
2 Tbsp coriander leaves chopped
1 Cup water
1.Assemble all the ingredients mentioned above in a deep bowl except water.
2. Mix it thoroughly till all is well combined and you get a coarse sand like texture.
3. Add water in small portion and knead a semi soft dough. Cover and keep the dough aside for 15 to 20 minutes.
4.Knead the dough again, until smooth. Now divide the dough in 5-6 portions.
Take one portion and roll it on a greased board (chakla) with rolling pin into a small, thick flatbread.
5. Heat the tawa and apply some ghee and roast this rolled out flatbread on both the sides for one minute each.
6. After slightly roasting it on tawa on both the both sides take it off, put it on the board (chakla). With the help of a kinfe give diamond shape impressions on the rolled out koki which aids in roasting it out crisp. Roll it over again with rolling pin to a usual sized chapathi/paratha. It will still be slightly thicker than a normal paratha but not too thick.
7. Roast it on medium flame smearing with ghee ,like you roast the parathas till both the sides are golden and crisp. Serve with yogurt, papad and pickle.