Kali Mirch Koki, Sindhi Koki for Travelling
by Tarla Dalal
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kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with 15 amazing images.
Kali Mirch Koki or Sindhi Koki is the Sindhi counterpart of the Gujarati thepla. It is an all-time favourite breakfast and lunch option, with variants that can be carried along while travelling too.
Made with whole wheat flour and ghee, these crisp and tasty kokis are healthy too. Quite tasty by itself, with the appetizing aroma of ghee, the koki can be enjoyed with just curd and pickle, not requiring any elaborate accompaniments.
While the common Sindhi Koki is flavoured with onions, green chillies and spices like jeera and anardhana, the Kali Mirch Koki that is flavoured with black pepper is ideal for travelling. Since it does not contain onion or chillies, it does not spoil easily.
The black pepper gives a nice flavour too, which is spicy yet soothing in its own way. In a dry and airtight container, the Kali Mirch Koki lasts for a week, while in the refrigerator it can be preserved for even 15 days!
This makes Kali Mirch Koki an ideal Indian travel food. Those who travel abroad also like to take Kali Mirch Koki along, so they can enjoy home-cooked food till they settle down and find their way in the new place.
Kali Mirch Koki is healthy for weight loss, diabetesand heart. Made from Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Ghee is, in reality, a high quality fat for the body and brain.
Enjoy how to make kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with detailed step by step photos below.
- To make kali mirch koki, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Divide the dough into 10 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork.
- Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides.
- Serve the kali mirch koki hot.
Kali Mirch Koki, Sindhi Koki for Travelling recipe with step by step photos
Nutrient values (Abbrv) per koki
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