Sindhi koki is prepared with wheat flour as main ingredient. Onions, green chillies, coriander leaves, cumin seeds are added along with few other ingredients to make this filling breakfast/ dinner.
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I heard about this koki recipe a few years ago through my friend Sangeeta. But I thought it is very similar to the wheat flour adai my mom makes for dinner and never tried.
After so many years, I thought to give the recipe a try and made for my lunch menu 61. This was tasting so much different from my mom's south Indian style wheat flour adai.
Both in terms of taste as well as texture. As oil goes into this dough generously, the koki turns our soft crisp.
Sindhi koki method
- First mix wheat flour, onion, green chilli, coriander leaves, oil, coriander powder, anardhana powder, cumin seeds, salt well in a mixing bowl.
2. Add water gradually to make a stiff dough. Divide into 4 equal balls.
3. Roll over the counter top carefully, dusting with flour.
4. Transfer to hot tawa drizzled with oil. Cook in medium flame. Flip and cook with little more oil drizzled so that the koki is not dry.
Once golden spot appears, take off from the tawa.
Serve hot with pickle and raita!
Recipe card
Sindhi koki recipe
Ingredients
- 1 cup Wheat flour
- ½ Onion
- 2 Green chilli
- 3 tablespoon Coriander leaves
- 2 tablespoon Oil
- ¾ teaspoon Coriander seeds powder
- ¼ teaspoon Anardhana seeds powder
- 1 teaspoon Cumin seeds
- Salt
Instructions
- Firstly mix wheat flour, onion, green chilli, coriander leaves, oil, coriander powder, anardhana powder, cumin seeds, salt well in a mixing bowl.
- After that, add water gradually to make a stiff dough. Divide into 4 equal balls.
- Roll over the counter top carefully, dusting with flour.
- Transfer to hot tawa drizzled with oil. Cook in medium flame.
- Flip and cook furthermore with little more oil drizzled so that the koki is not dry.
- Once golden spot appears, finally take off from the tawa.
Notes
- I added little bit of amchoor powder in place of anardhana since had no stock. Though both has different taste, thought of adding a bit of amchoor.
- Oil is supposed to be added more in the dough.
- Since oil is more, it will be slightly tricky to roll and transfer to the hot tawa. So you can use a butter paper and roll. So that transferring is easy.
- If the koki cracks in the edges, you can correct the shape by pressing and keep in shape.
- I added 3 tablespoon oil, but it was too heavy. So I have mentioned less.
V R Madhumalar
Awesome raji.. I'll try it out. .mouth drooling. . But what's that anardhana powder? ?
Raks anand
Its pomegranate seeds powder