My quest for newer varieties for breakfast and dishes in general makes me visit different restaurants, hound people from different states for authentic regional recipes, and browse the net endlessly for the same. One such event reminded me of a Sindhi school friend who used to get some delicious Kokis in her Tiffin box to school. I remember swapping my Tiffin with hers on these occasions. I called her for the recipe and she gladly gave me the details. Though Koki is a traditional Sindhi breakfast recipe, it’s pretty heavy and filling and so I made it yesterday for dinner. My husband enjoyed it immensely. Even while the koki is being cooked on the pan, the grated onions in the dough give a wonderful aroma, thus whetting your appetite even more. In the method told by my friend, the dough after being rolled into balls and flattened a bit are roasted on the pan and again rolled out into a paratha thickness. But I’ve directly rolled it out and shallow fried it.Ingredients:
- 2 cups Wheat flour
- 3 tbsp. Oil
- 1 Onion grated
- 2 Green chilies finely chopped
- 1 tbsp. Sesame
- 1 tbsp chopped Cilantro
- 1 pinch turmeric
- Salt to taste
- 1 tsp Red chilly powder
- Ghee/ Butter
Method:
- Mix all the ingredients except butter/ghee and bind into smooth dough.
- Roll out the dough into parathas, make slits on it (so that it cooks well) and shallow fry in ghee / butter.
- Serve hot with raita
Preparation time: ½ hour
Serves: 2