Sindhi Koki

A very popular Sindhi breakfast dish. It is very much like a paratha with a little variation to it. This crispy, tasty, nutritious and hot parathas are a favorite of my son, who loves to have some in the mornings before going to school or even take some to school in his lunch box. It is also a wonderful idea for a breakfast on a lazy weekend morning.


Makes 5 - 6 medium sized Kokis

Ingredients

2 cups / 300 gm / 10.6 oz  chappati atta / whole wheat flour used to make chappatis or rotis ( available at any Indian store )
1 big red onion , finely chopped
2 small green chilies, finely chopped
1/4 cup cilantro, finely chopped
1 large carrot, peeled and grated ( optional - not part of the original koki recipe but something I have added for extra nutrition. )
1/2  tsp of salt
1 tsp oil + extra oil for roasting the koki
water for kneading


Method

• In a mixing bowl, mix the atta and salt together. Now add to it the chopped onions, grated carrot, chopped cilantro and green chilies. Mix it all together.
• Add a little water at a time knead it to a soft dough. It should all comes together and there is no dry atta left. Make sure you do not add to much water so as to make the dough sticky. If this happen, just add a little atta to the sticky dough and knead it in.
• Divide the dough into 5 or 6 portions. Pat each portion down a little with the palm of your hand so that it is about 3 inches in diameter.
• Heat the tawa / gridle. when medium hot, roast this mound on it adding oil on both sides. Roast till it gets some light golden spots on both sides. Remove from tawa and place it back on the rolling board and roll it out to about 8 inch diameter. It should have a little less than 1/4 inch thickness. Transfer the rolled koki back to the tawa and toast this by putting 1/2 tsp of oil on each side and toast till each side is fully cooked and have nice brown spots on it.
• Remove and repeat the same for all the other balls. Serve hot with some raita and a pickle of your choice or enjoy this with a cup of plain yogurt. The picture below is of a koki without any carrot in it.

The dough.

Take a small round and flatten it a bit.

Now toast this round on the tawa till it turns light brown on the top.

Roll it out after the initial toasting to a little less than 1/4 inch thickness.

  

Put it back on the tawa to cook fully. Make some slits with your knife on top.

Put a little oil on top and toast it till it cooks through. Repeat it on both sides.