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Koki is a typical Sindhi breakfast served with curds, pickle and papad or just tea. It is something like a paratha made using wheatflour, onions, green chilies, corriander leaves and lots of ghee, but after marriage I learnt that you can add more veggies to this like grated carrot and shredded cabbage. It is made crisp and most of them love it when its crisp like a biscuit. Well these days we put less of the ghee for health reasons but even then its tastes great and a wholesome breakfast. And the benefit is it tastes great when cold too, it has a shelf life of about 24 hrs,so is ideal for picnics or while travelling long distances.
This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.
3 cups wheat flour
1/2 onion finely chopped
1/2 carrot, grated (optional)
1/4 cup cabbage, shredded (optional)
3 green chillies finely chopped
3 tbsp. coriander leaves finely chopped
2 tbsp. ghee/ oil
1/2 tsp. cumin seeds
1/2 tsp Annardana seeds
salt to taste
Extra Ghee or Oil
- Add all ingredients with the 2 tbsp of ghee/oil.
- Mix well add very little water, knead into a stiff dough.
- Make a tennis size ball from some dough.
- Roll it to a dics of 1/2 inch thickness (this is a thick paratha but feel free to make it as thin or thick but remember the more thicker the longer the cooking time)
- With a knife make a checkers like design on the rolled out dough.
- Place the checkers designed side down first on a medium high tawa. Cook for a minute.
- Turn sides and cook this side completely add generous amounts of oil/ghee.
- Turn add more oil/ghee and cook till this side is cooked too.
- Repeat for the rest of the dough.
- Serve hot with yogurt, chutney, ketchup or have with a cup of tea
Note If not using the carrots and cabbage just put in more onions. The amount of veggeis you add in is optional some like it more and some less of them. I like to have lots of them in my koki.
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