Sindhi Koki Recipe | 10 Minute Breakfast Recipe | झटपट बनाइये सिंधी कोकी | Chef Sanjyot Keer

By Your Food Lab · 10 min

Ingredients

Instructions

1. Put the wheat flour, ghee and salt in a large bowl and rub them together by hand until the flour holds its shape when squeezed into a fist.
2. Add the carom seeds, anardana powder, green chilli, onion, cumin seeds, black pepper and coriander, then gently knead so the onion releases its moisture.
3. Add water in batches and bring the dough together without kneading much; it should be stiff and uneven.
4. Divide into 6 equal portions, shape rough rounds, cover them and heat a tawa over high heat.
5. Flatten a dough ball and roll it into a thick paratha, about 1 cm thick, letting the edges tear.
6. If the dough is too stiff in winter, cook the ball briefly on the hot tawa on its sides, then roll it.
7. Make incisions on the koki with a knife tip dusted in dry flour.
8. Cook over low heat, without ghee, until golden brown spots appear on one side, then flip and do the same on the other side.
9. Once both sides have brown spots, add ghee and cook until crisp on both sides.

Summarized from Your Food Lab's video. Watch it for the details.

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