Koki

While rotis form the basic bread of India, there are plenty of regional variations. Koki happens to be one such bread from the Sindhi cuisine. Koki and dal pakwaan were some of the terms I was acquainted with even before I started web browsing for recipes. Naturally when I thought of doing Sindhi recipes for the BM#28, I thought of koki. The idea I had about koki and the ones I had seen earlier were onion based and I gathered from Vaishali's blog during one of the marathons that it was actually called masala koki and there is a basic version with black pepper called kare mirch waree koki.  It is one of the popular Sindhi breakfasts and is supposedly served with plain yogurt, or a potato curry and papad or even along with tea just like cookies. They store well for a couple of days and are so preferred during journeys.

Ingredients:
1 cup wheat flour / atta
Salt to taste
3 - 4 tsp oil / ghee
1/4 tsp black pepper powder
6 - 7 Tbsp water

 Method:
* Combine all the ingredients in a mixing bowl except water.
Then add a the water and form a firm dough.
* Divide the portion into two portions and roll each of them into balls.
* Roll each of them into thick discs. 

* Prick them with a fork or make superficial diagonal cuts with a knife as shown in the picture so that the rotis are cooked through.
* Fry them on a tava / shallow pan on low heat, until thoroughly cooked and brown spots appear through out.
* I served them with spicy mango pickle and yogurt.

Note:
1. I didn't check Vaishali's blog while preparing the kokis and now while I searched for her recipe to link, I realised that probably they need to look more brown with more spots. I removed them as soon as they were cooked. Based on Vaishali's response, I will decide whether the pictures need to be updated. :)
2. I saved a koki to check the next day to see how they fare in softness. I admit I preferred eating them warm since I am not used to eating thick rotis.

Check out here to know what other participating marathoners are cooking. 

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