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Tuesday, May 3, 2016

Spicy Koki


Another new day and new month of blogging marathon starts and I am here with wheat based dishes this week. I had earlier tried Vaishali's basic version of Koki, a flat bread from Sindhi community. Today's one is a spicy version I happened to watch on Sanjeev Kapoor's show a while ago. These koki make an interesting and flavorful variation to regular rotis. They can be served with a side dish of your choice and the combo together makes a great meal. These koki may look a little rustic because of the not so smooth edges, courtesy of the minced onions and spices in the dough. However the kokis were on a softer side and I enjoyed them.

Ingredients:(Yield 6)
1 cup wheat flour
1 tsp semolina
2 tsp. toasted chickpea flour /besan
1/2 tsp carom seeds / ajwain
2 tsp. kasuri methi / dried fenugreek green leaves
Salt to taste
1 tbsp. coriander seeds
1 tsp. cumin seeds
2 tbsp. finely minced onion
1 tbsp cilantro chopped
3 tbsp. melted ghee / oil
Ghee / Oil to make kokis

Method
* Toast cumin seeds and coriander seeds separately on low flame, until they start to turn a few shades darker. Remove the flame and slightly crush them using a mortar and pestle. There is no need powder them. 
* Lightly crush kasuri methi between your palms and keep it aside. 
* Add all the ingredients to a bowl and mix well to combine. Add water in slow increments and make a soft, pliable dough. (I added about 6 to 7 tbsp. water.).
* Rest the dough for about 10 minutes. (I rested it for about an hour or more.)
 
* Divide the dough into 6 portions and roll them into smooth balls. Work one portion at a time and roll out the ball into a circle of about 4 - 5 inches diameter. Dust the work surface with wheat flour if needed or grease the dough ball, to facilitate easy rolling.
* Toast the rolled out circle on a heated griddle / flat pan, on medium flame. Drizzle 1/2 tsp. oil around the edges and cook until brown spots appear on both sides, flipping intermittently once or twice.
* Repeat the steps with the remaining dough balls.
* Serve them with your choice of side dish.


This is going to be a part of Blogging marathon #64 under the theme 'Wheat based Dishes' and check here to find out what other marathoners are cooking today.

Comments

9 comments:

Priya Suresh said...

Just love this kokis, you nailed them prefectly Suma, delicious they are.

Mayuri Patel said...

Love the Sindhi koki, looks so delicious.Saving the recipe to try it out. Thanks for sharing.

Srivalli said...

Awesome pictures and I love koki!..

Sandhya Ramakrishnan said...

Love this recipe and it is something new to me, Bookmarking to try soon.

Sarita said...

Nice Koki recipe.. I love to have spices in paratha.. Looks inviting,

Sapana Behl said...

Sindhi spicy koki looks nice and filling.

Archana Potdar said...

Kokis are delicious aren't they. I love these kokis

Harini-Jaya R said...

Very flavorful kokis. We love it but didn't realize that they were called kokis :)

Pavani N said...

Spicy and yummy looking kokis. Lovely clicks.