Sindhi Koki is a thick roti made with wheat flour, onions, green chillies, pomegranate seeds, and coriander. It is the ultimate comfort food for the Sindhi community and can be had as breakfast or lunch.
1tspFinely Chopped Green Chillies(~2 green chillies)
1/4CupFinely Chopped Coriander Leaves
1/2tspCumin Seeds
1/2tspAnardana Powder, Pomegranate Seed Powder
2tspOil
Salt to Taste
Water(< 1/4 Cup)
For Pan Frying
1tspGhee
Instructions
To Make the Koki Dough
Mix the wheat flour, onion, green chillies, cumin, pomegranate seed powder, chopped coriander, salt, and 2 tsp oil.
Gradually add a little water at a time and knead into a firm dough.
(Optional) Cover and set aside for 10 minutes.
Making the Sindhi Koki
Divide the dough into 2 equal parts.
Using a floured surface, roll each part into a thick circle about 5" in diameter.
Over medium flame, heat a tava and spread a little ghee on it.
Place the koki on the hot tava, and cook till the side touching the tava is evenly cooked and golden brown. Drizzle a few drops of ghee along the edges, if required.
Drizzle a few drops of ghee on the face-up side of the koki and spread with a spatula.
Flip the Koki and cook the other side till it is golden brown. Once again, drizzle a few drops of ghee along the edges, if required.
Serve the Sindhi Koki hot with dahi and papad.
Notes
To make Anardana Powder, dry roast 1/2 tsp of anardana seeds for 1 or 2 minutes and then grind to a coarse powder.
If you do not have pomegranate seeds (anardana), use black pepper instead.
You can make a "no onion" version of the Koki using just black pepper and red chilli powder.
Keyword Koki, Sindhi Koki
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!