Koki, is a flat bread or pancake; in the terms that the people from the west look at it. It is mildly but perfectly spiced to bring out the flavours of North west India.
Due to lack of proper vegetation in certain areas of north west of India, gram flour was used as a flavour enhancer or the flavour of most of the dishes prepared there. Sindhis come from the Sindh province (currently in Pakistan) and obviously belong to the north west part of India.
Koki is a frequently eaten breakfast dish in a sindhi household. We prepare the koki in a couple of ways. The most famous is Basar ji koki (koki made of onions) and the other one is the Sadhi koki (plain koki without spices). Most of the cuisines in India have a dish which has some grain flour mixed with spices and eaten; the best example I can think of is the Thalipeeth in the Maharashtrian cuisine. Koki and Thalipeeth are not brother sisters but slightly distant cousins.
Sindhi Koki RecipePrint Recipe
- 1.5 cups Whole Wheat Flour
- 0.5 cups Gram flour
- 2 finely chopped Green Chillies
- 1 tsp Ajwain
- 1 tsp Garam Masala Powder
- 0.5 cups chopped coriander
- 1 cup finely chopped onions
- 4-5 tbsp oil (the more the better
- 2 cups of water
Mix all of them in a bowl
Keep rubbing the flour till the oil is completely soaked in
Keep adding the water and mixing the dough till ou have the dough good enough for chapatti making.
Please note the dough should be of medium tightness, not very soft nor very hard
Let the dough rest for 10-15 mins (if possible)
Divide the dough into 8 equal pieces
Take each divided ball and roll on a rolling surface like a thick chappati
Heat the tawa on the gas
Transfer the chappati to the tawa and cook on medium flame on both sides.
Apply generous oil on both sides of the koi and increase the flame of the gas and let is cook on both sides till darkish brown
Koki is ready to be served.
Accompaniments: Koki is best had with a bowl of curd or a cup of chai or my favourite a sunny side up egg. Enjoy your koki