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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.
Ingredients
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
Method
- 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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16 comments:
Hey Medhaa, nice healthy roti..thanks for sharing this recipe
i love koki, i used to make them frequently, but for some reason they always either come out hard and tough. i'm thinking it's because i'm extremely stingy with the oil. Any suggestions? yours look so lovely!
Healthy and filling too :) never had before ...Looks easy to prepare
great entry...thanks for the recipe..wil try sometime..
new recipe to me! looks great. nice entry.
A nice one for weekends!! Thanks.
Trupti
The Spice who loved me
I love koki too - thanks for the recipe!
This is a very new and filling one thanks for sharing
Hearing about this for the first time..thanks for sharing the recipe
Hi medhaa,nice roti..:D
Nice one, Medhaa! Looks delicious and healthy. :)
Never made it before.looks nice
Trupti: Thank you, my pleasure
Alpa: I understand your issue, it used to happen to me, one reason is that the dough is not stiff and cooked on very low flame. usually its best to make the koki as soon as the dough is ready since the onion leaves water. Hope this will help, try making them again.
Cham: You must try this it is really yummy.
Sowmya: your welcome, do try it.
Uma: Thank you
TS: Thank you and you are welcome.
Arundati: Your welcome, hope you like this version with carrots and cabbage
SMN: You are welcome and do try it.
easycrafts:You are welcome.
Sashree: Thank you
Kalai: Thank you
Kamala: Thank you, please do try it.
Thank you so much everyone for dropping by, I appreciate you taking out time to leave comments.
Hi Medhaa
Nice one.. Roti looks superb!! will try this.
Medha, this sounds great and twist in the rotis, I will try to this for my son,We all need a change from the basic chappati at times.Thanks
I have a different version in my blog. I love kokis.
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