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:
(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
In a bowl, add the wheat flour, gram flour, and salt. Mix well.
To this add the chopped onions, dill leaves, coriander leaves, green chillies, ginger and the spice powders. Mix well.
**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.
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 🙂