Sindhi Koki Recipe-Masala Roti With Onions And Green Chillies
Give this Sindhi Koki Recipe a try. It is a traditional flaky flatbread made from whole wheat flour,onions, green chillies, anardana and spices. Serve along with any curry or raita and pickle by the side.
Sindhi Koki Recipe is a traditional flaky flatbread made from whole wheat flour, dough blended with onions and spices. Sindhi Koki is served along with curd and pickle on side, usually for breakfast. However it can also be relished along with any vegetable preparation for a meal too.
Koki is flaky and moist bread with delicate tone of soft-cooked onions, zesty anardana seeds, spicy green chillies and fresh coriander leaves. It makes a great option for travel, picnics and kids lunch boxes as they keep well for up to 24 hours without refrigeration. Make Sindhi Koki for breakfast and set yourself off to a wholesome beginning of day.
Here are some other Masala Roti Recipes that you may like:
- 2 cups Whole Wheat Flour
- 1 Onion , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Dried Anardana Seeds (Pomegranate Seeds Dried) , lightly crushed
- 3 Green Chillies , finely chopped
- Salt , to taste
- 3 tablespoons Coriander (Dhania) Leaves , finely chopped
- Water , for kneading, as required
- 2 teaspoons Sunflower Oil
- Ghee , as required
How to make Sindhi Koki Recipe-Masala Roti With Onions And Green Chillies
To begin making Sindhi Koki Recipe attach the atta kneading blade into the Zodiac Master Chef Jar.
Once done add whole wheat flour, cumin seeds,crushed anardana, onions, green chillies, coriander leaves and salt to taste.
Close the jar and turn on the atta kneading function. Add little water at a time from the nozzle until you notice the dough coming together. Towards the end when the dough has come together drizzle a little oil. Run the food processor until the dough comes away from the sides of the jar.
Transfer the masala roti dough into a bowl. If the dough is sticky then add a little more flour and knead for a minute. Add 1 tsp oil and knead again until the dough is smooth.
Divide the dough into large lemon size portions. You will get 8 to 9 portions.
Preheat a skillet on medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.
Shape each dough portion into a round ball, press it between the palm of your hands.
Dust the dough in flour and roll it into a 5 inch diameter circle.
Place the rolled koki roti on the preheated skillet. Cook for a few seconds and flip.
Drizzle ghee and cook the koki roti. Keep pressing and cooking until golden and lightly crips.
Transfer the Sindhi Koki into a serving plate and serve.