sindhi koki

Sindhi Koki Recipe – How to make Sindhi Koki – No Onion version

Sindhi Koki Recipe – How to make Sindhi Koki – No Onion version

Sindhi koki makes the perfect breakfast when served along with pickle, curd or chutney. This is the most relished snack by sindhi people. Here is the recipe of sindi koki without onion specially for those who don’t prefer eating onion or if you do then just add onion to the ingredients and enjoy this crusty snack.

Koki is a simple dish with minimum ingredients which can be found easily in every kitchen. Mildly spicy sindhi koki can be consumed as it is or with a cup of tea to fill light hungers. So, try out making sindhi koki with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl followed by salt, green chilly, crushed cumin seeds, turmeric powder, ginger, crushed black pepper, pomegranate seeds, crushed carom seeds, asafoetida, green coriander, roughly chopped mint leaves and 1 tbsp of ghee. Mix all the ingredients really well.

sindhi koki

Add water in small portions and knead a soft dough as required for making parantha. Less than ½ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 10-15 minutes to set.

sindhi koki

After 15 minutes, knead the dough a little. Pinch some dough and roll it into a peda. On the other side, heat a tawa on flame. Dust the peda with some dry flour and roll it out into thick koki with 4 inch diameter.

sindhi koki

Place the rolled koki onto the heated tawa. Roast the koki on medium flame for 30-40 seconds on each side.

sindhi koki

Later, take the koki off the tawa and crush it to make a peda. Then roll it out again into thick koki with 3-4 inch diameter.

sindhi koki

Now pour some ghee on hot tawa and spread it evenly. Place the rolled koki on it, keep the flame on medium.

sindhi koki

Put the koki on tawa. Once the koki gets roasted from beneath, flip the sides and roast it from another side as well. Pour some ghee on top and spread it all over the koki.

sindhi koki

Then again flip the sides and spread some ghee on this side as well. Now roast the koki on low flame until it turns brown from both the sides.

sindhi koki

Afterward, koki will be ready. Transfer it on a plate and similarly prepare the rest of the koki. Sindhi koki are now ready.

sindhi kokiServing:

Serve these lip-smacking and mouth-watering kokis steaming hot or cold along with pickle, curd, chutney or papad. They keep good for 3-4 days.

Suggestion

  • If you want to add onion then finely chop and onion and add it to the dough.
  • For 5 kokis

Sindhi Koki Recipe - How to make Sindhi Koki - No Onion version sindhi koki
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Ghee/oil – 3-4 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Mint leaves – 2 tbsp
  • Ginger – 1 inch (grated)
  • Green chilly – 1 (finely chopped)
  • Turmeric – 1 pinch
  • Asafoetida – 1 pinch
  • Cumin seeds - ¼ tsp
  • Pomegranate seeds - ¼ tsp
  • Carom seeds – less than ¼ tsp
  • Black pepper – less than ¼ tsp (crushed)
  • Salt - ¼ tsp or to taste
Instructions
  1. Take wheat flour in a big mixing bowl and add salt, green chilly, crushed cumin seeds, turmeric powder, ginger, crushed black pepper, pomegranate seeds, crushed carom seeds, asafoetida, green coriander, roughly chopped mint leaves and 1 tbsp of ghee into it. Mix everything really well.
  2. Now add water in small portions and knead a soft dough as required for making parantha. Less than ½ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 10-15 minutes to set. 15 minutes are over, dough is ready as well. Slightly knead the dough again. Pinch some dough and roll it into a peda. Dust it with some dry flour and roll out 4 inch diameter thick koki
  3. Place a tawa on flame. When the tawa gets heated, place the rolled koki on it. Once the koki gets roasted from beneath, flip its side and roast the koki from another side as well. Roast it for 30-40 seconds on both the sides on medium flame. Take the koki off the tawa and crush it to make a peda. Again roll the peda into 3-4 inch diameter thick koki.
  4. Now pour some ghee on hot tawa and spread it evenly. Place the rolled koki on it, keep the flame on medium. Once the koki get roasted from beneath, flip its sides and roast the koki from another side as well. Pour some ghee on top and spread it evenly on the koki.
  5. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Let the koki roast on low flame until it turn brown from both the sides. Keep it aside on the tawa and place another koki on it. Roast the second koki for 30-40 seconds. First koki is now roasted well, transfer it on a plate. Similarly, prepare the rest of the kokis until the dough is utilized completely. Kokis are now ready.
  6. Serve these lip-smacking and mouth-watering kokis steaming hot or cold along with pickle, curd, chutney or papad. They keep good for 3-4 days. Enjoy!

 

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