by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 85658 times
The wondrous dishes that each Indian community contributes to our nation’s cuisine is just remarkable! The Sindhi Koki is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds.
While onions and other ingredients add flavour and crunch to the roti, the seeds do a great job in raising the flavour to a much higher plane! Enjoy the Sindhi Kokis hot and fresh.
Enjoy these Kokis with plain curds and Aam aur Chane ka Achaar .
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Divide the dough into 6 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 hot.
Nutrient values per koki
|Vitamin A||160.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||2.6 mg|
|Folic Acid||13.5 mcg|
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