Koki…A savory cookie-like flatbread from Sindhi cuisine

Hindi Video

 

Ingredients:

  1. Whole wheat flour ( Gheun ka atta) 2 cup/500 gm
  2. Gram Flour (Besan) 2 tbsp
  3. Salt 1 tsp or as per taste
  4.   Ajwain (carom seeds)  1/3 tsp
  5. Red Chilli Powder (as per taste)
  6. Coriander Powder 1 heaped tsp
  7. Cumin Seeds (Jeera) 2 tsp
  8. Turmeric Powder (haldi) 1/5 tsp (optional)
  9. Dry Pomegranate Powder (Anardana powder) 1 tsp…Add spices of your choice…like chaat masala, garam masala, black pepper powder
  10. Dry fenugreek leaves (roasted) 1 tsp
  11. Oil/Ghee 3 tbsp
  12. Green chilllies chopped 11/2 tbsp or as per choice
  13. Coriander leaves washed and chopped 3 tbsp
  14.  Chopped Onions 1 cup
  15. Water as required. I used 230 ml water

Note: Koki has a crumbly cookie-like texture. Signature style of making koki is rolling twice, and cooking twice on the tawa, so that it is cooked properly and yet can be made thick

 

Method:

  1. Mix all ingredients except water. Cover bowl with a lid and let rest for 5 minutes.
  2.  Add water and bring together the flour and water into a stiff dough. To ensure the crumbly cookie-like texture of koki,  DO NOT knead the dough.koki shot 2
  3. Divide the dough into 6 balls (or as desired). DO NOT rest the dough, else the texture will come out like a paratha.koki shot 3
  4. Set a thick bottomed tawa to heat at medium.
  5. Roll a ball of dough into a thick disc.koki shot 4
  6. Make sure tawa is a little more than warm, not very hot.
  7. Apply some oil on the tawa.
  8. Transfer rolled disc to tawa.
  9. Cook it on each side for 10-15 seconds. No brown spots on disc at this stage.koki shot 5
  10. Remove this disc on to a plate and crush the disc to form a ball.koki shot 6
  11. Roll this new ball into a thick disc (now a little bigger than the first time). Note, koki is rolled thicker than a stuffed paratha, and hence needs to be cooked twice to ensure complete cooking. This new disc will be crooked at the circumference since a partially cooked dough ball has been rolled out again!
  12. Transfer this rolled disc to the tawa, and cook at low-medium heat
  13. After a minute, mark cuts in the koki with a knife, for even distribution of heat.koki shot 10
  14. Once the bottom side is partially cooked, flip koki and mark cuts with a knife.koki shot 11
  15. Apply oil/ghee and fry koki on both sides.koki shot 1
  16. Enjoy with curd or buttermilk,  roasted papad, pickle, tea/coffee or any curry of your choice!IMG_5276 new 2IMG_0439 new
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