Sindhi Masala Koki

Sindhi cuisine native to the Sindh region, now in Pakistan is rich, dynamic and varied as any other Indian cuisine. The Sindhi region belongs to the Indus valley civilization - an ancient Indian civilization Mohenjadaro. As wheat is the staple food, parathas and rotis are more common. One such variety is Masala Koki - A Sindhi paratha that is crispy and flaky unlike the regular ones we have and is stuffed with aromatic spices and onions. Addition of pomegranate seeds or Aamchur gives a very unique taste to this paratha. It is such a healthy filling by itself and perfect for breakfast. Nevertheless you can have this with pickle, butter, curd or in a more Sindhi way with papads.

This is off to the first day of the blogging marathon 28. Check out the recipes of other blog marathon runners over here.

SINDHI MASALA KOKI

Masala Koki - A crispy, flaky paratha filed with aromatic masala and onions.

Prep time: 5 mins | Cook time: 30 Mins | Total time: Under 45 mins
Serves: 6 no's

Ingredients

1 Cup Wheat flour
½ Cup Finely chopped small onions
2 no's Green chillies, finely chopped
¼ Cup Finely chopped coriander leaves
2 tsp Amchur powder (raw mango powder) (4)
1 tsp Red Chilli powder
Salt as per taste
2 Tbsp Ghee
Water to knead (~½ cup or less)

Instructions

Mix all the ingredients (except water) in a mixing bowl. Once well combined, sprinkle very little water at a time and knead the dough. Knead them just until everything combines and gather into one mass.
Divide them into portions.(~ 6 for the quantity mentioned)
Take one at a time and with the help of your palm and finger, flatten into a circle on a, just like a roti or paratha. Use your hand to flatten it and not the rolling pin.
Heat the tawa / griddle and cook them on both sides until they turn golden brown in colour. Drizzle ghee/clarified butter while flipping the sides.
Repeat the same for the remaining dough.

Notes

Do not roll this out with the rolling pin. Koki's are crispy and flaky. To get this texture, it has to be flattened out with hands otherwise it will be a normal paratha.
For 1 Cup of wheat flour, the number of servings for Koki will be less than the number of servings for a roti or paratha. So increase the quantity of the wheat flour than the quantity you take for rotis.
You can also flatten the parathas directly on the tawa or use any non stick plastic sheet instead of parchment paper.
The actual ingredient for this recipe is crushed pomegranate seeds or powder. The best substitute for this is Aamchur powder in case you do not have that.

Comments

Pavani N says
May 14, 2013 at 2:31 am
Kokis are on all the BM blogs this month 🙂 All of you are tempting me to make them at home, will try soon.
Saras says
May 12, 2013 at 8:53 pm
Looks great and filling.. just adding this recipe to my to do list..
Corporate to Kitchen says
May 12, 2013 at 2:48 pm
That's interesting to know about Sindi food. The Parata's looks very flaky & yumm
Manju says
May 12, 2013 at 4:33 am
It taste so good, I haven't used amchur powder still it tastes great.
Srivalli says
May 12, 2013 at 2:39 am
Very lovely picture..koki somehow tempts me to try my hand!..you changed the layout again?..though this is nice, I somehow liked the centre aligned pictures better.
Harini-Jaya Rupanagudi says
May 12, 2013 at 12:30 am
Love these yummy and spicy parathas!
Nalini's Kitchen says
May 11, 2013 at 9:42 pm
Nice and delicious one..looks yummy.
Suma Gandlur says
May 11, 2013 at 3:19 am
They look yummy.
Chef Mireille says
May 11, 2013 at 2:52 am
parathas look so flavorful

View other "Indian Breakfast recipes" recipes

Did you try this recipe ?

Monthly Digest

View other "Indian Breakfast recipes" recipes

Did you try this recipe ?

Monthly Digest

Reader Interactions

Comments

Leave a Reply Cancel reply