Koki Paratha

Name: Koki Paratha
Cuisine: Indian
Ingredients: 1 1/2 cup whole wheat flour; 1 onion chopped; 2 green chilies chopped; 1 tsp ginger grated; 2-3 tbsp coriander leaves, chopped; 1 tbsp anardana whole / crushed; pinch salt; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; 1/2 tsp carom seeds (ajwain); 1 tbsp oil to knead; 3-4 tbsp oil / ghee to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Rainbowweek1 - This is a typical Sindhi style masala paratha made of whole wheat flour. It is quite a popular breakfast that is wholesome, absolutely simple and easy to prepare. Koki is generally enjoyed hot with pickle and yoghurt. Besides, it can be relished anytime of the day for a quick meal.
Few basic ingredients and seasonings available in the kitchen are needed to make these flat breads. It has a unique way of cooking (which I skipped for want of time) as it is rolled and cooked twice to get a perfect texture.
These Koki parathas can be packed for a lunch box meal or as an after-school snack. They are also a great option for picnics and travel as they are quite filling.

Bethica Das @kitchen_flavours

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Ingredients

1 1/2 cup whole wheat flour
1onion chopped
2green chilies chopped
1 tspginger grated
2-3 tbspcoriander leaves, chopped
1 tbspanardana whole / crushed
pinchsalt
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspgaram masala powder
1/2 tspcarom seeds (ajwain)
1 tbspoil to knead
3-4 tbspoil / ghee to shallow fry

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Steps

1

Mix all the above mentioned ingredients (except the last one) & knead into a tight dough by adding required quantity of water. Cover & keep for 30 min.
2

Divide into 5 equal portions. Roll out each portion into a circle and prick with a fork.
3

Heat a tawa / griddle & fry the Koki parathas, one at a time, on both sides till light golden in colour, by drizzling some oil over it & around the edges.
4

Serve with yoghurt and pickles for a Sindhi style breakfast.