Koki is a sindhi whole wheat flour flat bread with the crunch of onions , anardana and fresh coriander leaves. It is famous for its texture, taste and simple ingredients available in every household. Koki goes well with curd. Curry or any othet vegetable.
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Yield / Serves
Wheat flour - 1 cup
Onion 2 (medium) finely chopped
Ghee /oil - 3 Tablespoon
Green coriander - 2 tbsp finely chopped
Red chilli powder 1/2 teaspoon
Salt to taste
Dried Pomogranite seeds 1/4 teaspoon
Cumin seeds 1/4 tsp
Green chilli 1 finely chopped
Take wheat flour in a big bowl and add chopped onions , cumin seeds, green chilli , salt, red chilli powder dry pomegranate seeds, green coriander, and oil/ghee into it. Mix everything really well and now with help of water knead soft dough,
Cover and keep the dough aside for 10 to 15 minutes to set. Knead the dough again, until smooth.
Preheat tawa over a flame. Make a lump from dough and roll giving it a round shape. Dust the dough in dry flour and roll out into a thick roti .
Now spread some ghee over the tawa and place the koki over it. Then flip the side. When its roasted ,spread some ghee over this side as well. Roast the koki on medium flame until it gets brown spots on both sides. Take off koki from flame
Serve hot with curd and papad.
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