by Tarla Dalal
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Added to 112 cookbooks
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A Sindhi specialty made with whole wheat flour kneaded with onions and coriander to make a filling roti.
- Sift the flour and salt into a bowl. Add the remaining ingredients, mixing enough water to make a stiff dough.
- Knead the dough lightly, then divide into 8 equal portions. Roll out each portion into square parathas 100 mm. x 100 mm. (4" x 4").
- Cook each one on a hot tava and spoon ghee round the edges. While cooking, prick holes in the koki and cook until both sides are golden brown in colour.
- Serve hot.
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