Sindhi Koki

There is no end to learning, and what we learn with pleasure we never forget 🙂 Cooking is one such art that never ceases to amuse me! The flavor of every little ingredient is magical 🙂

The best part about meeting new people from different regions of India is the fact that I get to learn about so many different dishes which I would not have known otherwise.

One such dish is today’s recipe… Sindhi Koki 🙂 I learnt this recipe from my ‘new’ friend here in New Jersey whom I met at my Son’s school. When I tried this recipe at home, my family loved totally loved it.

Thank you for the recipe Sangeeta 🙂

So here is the recipe for Sindhi Koki:

 

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Sindhi Koki

 

INGREDIENTS:

(Makes 15-18 small sized Kokis)

Wheat Flour – 2 cups

Gram Flour / Besan – 1 cup

Onions – 1 – Finely chopped

Dill leaves – 1/2 bunch

Coriander leaves – few

Green chillies – 3 to 4

Ginger – 1-inch piece

Coriander powder – 1 tsp

Cumin Seed powder – 2 tsp

Fennel seed powder – 1 tsp

Ajwain/oma seeds – 1 tsp

Curds/Yogurt – 1/2 cup

Salt – to taste

 

METHOD:

In a bowl, add the wheat flour, gram flour, and salt. Mix well.

 

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Wheat Flour + Gram Flour + Salt

 

To this add the chopped onions, dill leaves, coriander leaves, green chillies, ginger and the spice powders. Mix well.

 

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Onions,dill leaves, coriander leaves, spice powders and chilli-ginger paste

 

**I grind the green chillies and ginger into a fine paste and then mix it into the dough to make the Kokis kid friendly. 

Now add  half cup of curd and required amount of water to make a soft, pliable dough just like the roti dough.

 

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Soft pliable dough

 

Keep it covered before using.

Just like the rotis, take a ball of dough and roll them a little thicker than the regular rotis.

On a tava, shallow fry the rolled out Kokis by adding a good amount of oil/ghee on both sides. Hot and spicy Kokis are ready to be served.

Serve hot with some chutneys or curd or even simple tomato ketchup 🙂

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Koki with curd and chutney powder

 

 

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