Jeera Koki
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Rotis, Theplas, Parathas, Puris....All are basic food items,common to most communities in India.
Though Taste, form, look may vary...
Adding to this list is Sindhi Koki, well known on its own, that is.a flat bread, made of a combination of masalas, onions and green chillies.
Now, Coming to my recipe….*Bhagnari Jeera Koki….
Though a namesake is different in taste, texture, method and ingredients.
*Bhagnari is a micro community originating from Present day Balochistan.
Due to close proximity to Afghanistan, Sindh, Punjab , Bhagnari culture and cuisine has influence of all.
Though its included broadly in the Sindhi community, Bhagnaris are different in terms of language, traditions, customs, cuisine etc.
Bhagnaris had settled in Karachi pre-partition, hence inter marriages with Sindhis and Punjabis is quite common.
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Ingredients
- whole wheat flour 1 cup
- 5 tablespoon pure ghee at room temperature
- black pepper powder 1/2 teaspoons
- Salt
- Pure ghee to smear while cooking 2 tablespoon
- Water as needed to make a tight dough
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Instructions
- In a bowl, take the wheat flour.
- Add salt, jeera, black pepper powder.
- Add the ghee and mix it up so that the flour resembles like bread crumbs.
- Knead using as little water as possible to make a tight dough.
- Heat up the Tawa.
- Make 2-3 rounds from the dough. Press them just a bit.
- Cook these rounds on the tawa on both the sides, till just a little golden brown.
- Now, roll out each flattened ball, as gently as possible to make kokis just like chapattis.,but little thicker.
- Again, cook on the tawa at the slowest flame. Smear little desi ghee while cooking.
- Cook both the sides till done.
- Serve with curd, that has been flavored with little black pepper powder and salt.
Notes
These kokis are very crisp and delicious to taste and quick to make as well.
Make them when out of veggies in your pantry, pressed for time or in tiffins for the kids.
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