Sindhi Kadhi

Another Sindhi influenced dish that we love and have adapted to be part of our menu repertoire. This delicious kadhi is a little spicy and a little tangy and is laden with vegetables which makes it quite nutritious too.

Since it is so cold outside, we tend to stay indoors a lot. I will not say winter is my favorite month, there are a lot of things that I do not like but I am going to list the things I do love about winter.  You see I am practicing being optimistic, so here goes. I love to watch the snow fall, I love the way my breath fogs up as I talk. I love cuddling next to lit fireplaces with a mug of hot chocolate in my hand. And I love big bowls of hot soups for lunch and hot dals and curries over rice for dinners. And last but not least I love how everything looks white and pristine the morning after a snow fall.

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.