Sindhi Koki - A delicious flatbread!

We are blessed to have the exposure to varied cuisine as in our residential society the residents are like a beautiful mosaic that is pan India. One of our neighbours is a Sindhi and that aunty is an awesome cook! This recipe is thanks to her.

Once she was kind enough to share hot Sindhi Kokis along with Sindhi Alu Tamatar Sabzi as breakfast when we returned in the wee hours after our vacation. That is when we tasted this awesome Sindhi Koki!

Amma loved this and the method of this Koki was new to her. From then till date we have relished these delicious Kokis on various days, be it as Breakfast or for Lunch or while travelling!

INGREDIENTS

1 cup Whole Wheat Flour

1 tblsp Homemade Ghee | Clarified Butter

1/2 cup Water, approximately

3 tblsp Fresh Dhania  | Coriander Leaves, finely chopped

2 sprigs Fresh Pudina | Mint Leaves, roughly chopped

1 Green Chilli, finely chopped | To taste

1 tsp Adrak | Ginger, finely chopped

less than 1/4 tsp Ajwain | Carrom Seeds

less than 1/4 tsp Kali Miri | Black Pepper, coarsely crushed

1/4 tsp Anardana | Dried Pomegranate Seeds, roughly crushed

A pinch Haldi | Turmeric Powder

A pinch Hing | Asafoetida Powder

less than 1/2 tsp Salt | To taste

2 tblsp Olive Oil | Any cooking oil

THE MAKING OF SINDHI KOKI

METHOD

• In a mixing bowl  add whole wheat flour, chopped dhania, mint, adrak and green chillies.
• Slightly crush ajwain and jeera between the palms of your hands and add it to the flour.
• Add black pepper, anardana, haldi and hing. Add ghee and gently mix well.
• Adding water in stages, bind to a soft dough. The dough should be just like Paratha dough. Cover and keep aside for 15 to 20 minutes.
• After resting the dough, again knead the dough to make it even smooth.

Make small lemon size equal portions of the dough.

Shape one portion to form a ball and gently flatten it. Dust it in dry whole wheat flour.

• Pre heat a non stick tava with a drop of oil | ghee, on gas.
• With a rolling pin roll the dusted ball out to a 4" diameter thick roti.
• Place the rolled roti on tava. Cook both sides for about 35-40 seconds. As they begin to change colour, remove from tava.

• Mash the semi cooked roti. Take care as this will be a bit hot

• Shape it again like a ball. Flatten it and roll it to 4" diameter roti. No need to dust with dry wheat flour. As you roll the sides may crack, but that is fine.
• Place this Koki on tava.
• As the surface becomes a bit darker, smear some oil on it and flip.
• Same manner smear some oil on this upturned side as it changes colour.
• Roast koki till it gets nice brown spots on both sides. Once done transfer to a plate.
• In the similar manner prepare remaining Kokis. Multiple Kokis can be made in the same tava simultaneously.
• Serve hot/cold along with curd, raita, chutney, pickles and/or in the traditional Sindhi way along with some Sindhi Papad!
We relished Sindhi Koki with fresh curd, Narakku Mangai Pickles and Rajma Curry.


Note:
1. While roasting Kokis, you can use Ghee | Clarified Butter or any other cooking oil.
2. You can also add a chopped small onion and few pods of crushed garlic as per taste while binding dough.
3. For added spice, you can add Red Chilli Powder as per taste.
4. For the above quantity you get 5 Sindhi Kokis. We made for double the quantity and got 10 Sindhi Kokis.


We have used:
1. Aashirwaad Select Sharbati Atta
2. L G Hing Powder
3. Tata Salt Lite
4. Borges Light Olive Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.