While it is still hot, roll into desired thickness.ĩ. Thereafter remove from the skillet and put on the rolling board. Cook on low flame for 2 minutes from each side.Ĩ. Roll it thick, double the desired thickness.
After 10 minutes, divide the dough into portions, 6-8 depending upon the size of koki you plan to make.Ħ. Add water gradually and bring the dough together. 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.ģ. In a mixing bowl collect all ingredients i.e. Another elaborate dish from the Sindhi cuisine is dal pakwaan, flaky and crispy pakwaan served with very delicious dal, view the recipe here.ġ. Try a Sindhi meal combination of sai bhaji and bhuga chawal, you will love it. The same has been explained in the recipe. However, the technique that is followed to cook it, makes it easy to digest. Since oil is added in a good quantity Koki gets a bit heavy on the stomach.
#RECIPE FOR SINDHI KOKI HOW TO#
How to achieve that mix of texture? One- enough oil is added, two- a unique technique is used. Let’s talk about the ingredients for Sindhi Koki RecipeĮarlier I was talking about the texture of Sindhi Koki. It tastes good with tea, yogurt, pickle, chutney, papad, and divine with a slice of mango, do try it when mangoes are available. Yes, this is so because koki can be served with a number of accompaniments.
Koki can be served for breakfast, brunch, lunch, tea time as well as dinner. 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. Popular Sindhi flatbread with unique texture i.e. Jump to Recipe Print Recipe What is Sindhi Koki?
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