Koki
A signature Sindhi-Hindu breakfast — thick whole-wheat roti kneaded with finely chopped onion, green chilli, cumin and coriander, dry-roasted twice (once docked, then ghee-pressed) on a tava. Eaten with curd, pickle and a glass of chai. Travels well, hence beloved on long-distance Sindhi journeys.
Ingredients
- Cumin Seeds — 4 g
- Red Chilli Powder (Lal Mirch) (optional) — 2 g
- Coriander Leaves — 15 g (fine-chopped)
- Wheat Flour (Atta) — 250 g
- onion — 100 g (finely-chopped)
- Turmeric — 1 g
- ajwain — 2 g
- green chillies — 8 g (fine-chopped)
- salt — 4 g
- Ghee — 30 g
Method
- In a wide bowl, mix 250 g atta with finely chopped onion, green chilli, coriander, cumin, ajwain, turmeric, salt and 10 g ghee.
- Add water in small splashes — knead a STIFF dough (stiffer than chapati). Let rest covered for 10 min.
- Divide into 5 balls. Roll each thick — about 5 mm (deliberately thicker than chapati). Dock all over with a fork.
- Heat tava on medium. Place a koki, dry-roast 1 min each side till partially cooked.
- Take off, sprinkle a few drops of water; press hard with a clean cloth to flatten further. Return to tava.
- Drizzle ghee on both sides; press and cook till deep golden brown crust forms — 2 min each side. Serve hot with curd and pickle.
Common questions
- Koki ko English mein kya kehte hain?
- कोकी ko English mein Koki likhte hain.
- Ek plate Koki mein kitni calories hoti hain?
- 303 kcal per plate.
- Kitna time lagta hai?
- 27 min lagta hai — 15 min taiyari, 12 min pakana.