Sindhi koki

Name: Sindhi koki
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1 onion; 2-3 Green chillies; 1/2 cup finely chopped coriander; 1 teaspoon whole jeera; 1 teaspoon pomegranate seeds; 1/4 teaspoon awjain/ carom seeds; 1/4 teaspoon turmeric powder; 6 tbsp ghee; to taste salt; As required Oil

Soumi Banerjee @cook_19946990

Kolkata

This a very popular sindhi flat bread make from wheat flour. The main twist of this roti is in it's making. It is crispy outside but soft inside. The texture of this roti differs from the other because of it's way of making. It is served generally in breakfast with achar, raita or simply a cup of tea. Some add besan,to it but the original one is made from whole wheat. You can also make it more masalder by adding turmeric, kasuri methi coriander powder etc.

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Soumi Banerjee @cook_19946990

Saved

Ingredients

45 min

3 servings

2 cupswhole wheat flour
1onion
2-3Green chillies
1/2 cupfinely chopped coriander
1 teaspoonwhole jeera
1 teaspoonpomegranate seeds
1/4 teaspoonawjain/ carom seeds
1/4 teaspoonturmeric powder
6 tbspghee
to taste salt
As requiredOil

Saved

Steps

45 min

1

First mix all the ingredients with the flour. Add 3 tbsp of ghee. Mix it well it till starts forming crumbles. Now add water gradually and make the dough. Drizzle some oil on it.Keep it for 30 mins. After 30 min. Make small balls from it but the size should be large than our regular roti.
2

Now in a pan add some oil. Then using wheat flour roll it into small round shapes. Cook both sides but only 50%.
3

Then take it off the tawa let it cool and again crumble to make a round shape out of it. After that again roll the ball into roti. The shape may not be round and you don't get a smooth texture.
4

Now put the same in the tawa and using ghee cook it both side in low flame so that it is cooked till inside. The outside is crispy and inside soft.