Sindhi K-K-Koki
Koki is a common and favourite Sindhi breakfast. It is a type of flatbread or Paratha with a difference. Whole wheat flour, onions, oil and other spices are combined together to form a dough. All these impart a unique taste to the Koki. Traditionally it is a breakfast recipe but since it is quite a wholesome and filling, considering it too heavy for our sedentary lifestyle ; many opt it for brunch or lunch. Some enjoy a spoonful of ghee on Koki, whereas some are satisfied with just oil. Settle for whatever you desire, wish or sustain!....
The irresistible taste of Koki has made it a popular breakfast item on food counters menu. With changing times the size and thickness of Koki and the amount of oil/ghee has become less without compromising on the taste. Having said all that, if you omit incorporating enough oil in the flour before kneading the dough, then..... Koki will no longer be Koki.... it maybe a Kokish paratha.
Whenever I have to rattle my brains to dig out menu for the following day, Koki is at my rescue! It is my all time favourite shortcut whenever I am on my shopping spree... I don't have to bother for lunch then. Koki is also a healthy option for a long day's travel.
The method to make Koki is very short and precise. Please do not be baffled by the visually lengthy procedure that you see below. This is because I have tried to give a bird's eye view of traditional conventional steps and tricks for a flaky crispy Koki. You may choose to read it or not... but no extra information is harmful ... isn't it? So, here it goes..............
Ingredients:
- 1 cup heaped (200gram) whole wheat flour
- 1/4 cup oil to be used as shortening
- 1 (60-80 gram) large onion finely chopped
- 1 green chilli finely chopped
- 4-6 sprigs of coriander leaves finely chopped
- a few pomegranate seeds dried anardhana - optional
- a pinch of caraway seeds (shahjeera ,pullav jeeri) optional
- 1 teaspoon salt OR adjust to taste
- around 1/2 cup water to knead the dough
- oil or ghee to roast and smear on Koki
Method:
- Take whole wheat flour in a wide shallow mixing bowl. Add the chopped onions, green chilli, coriander leaves, salt, dried pomegranate seeds and caraway seeds (pullav jeeri). I have not included caraway seeds in the pic ..
- Make a well in the centre of the flour and pour the oil.
- Gently mix all the ingredients till a crumbly texture is formed. An indication of good crumbly texture is that you can feel the oiliness on your palms . Important: The oil incorporated into the flour and other ingredients at this stage is the deciding factor for of the taste.This is what makes Koki different from a Paratha. Excess of oil and less of oil both can ruin Koki's taste.
- Combine water a little at a time with the crumbly textured dough and form a stiff firm dough.
- Cover and set aside the dough for at least ten minutes .
- Divide dough into equal size balls and roll each ball into a Koki. The koki is slightly thicker as compared to a roti. While rolling do not lift the Koki often like a roti, lest it will break.
- Traditionally, the Koki is rolled halfway through, roasted on the griddle halfway. Then it is rolled completely and again roasted on the griddle. Once rolled completely, make diagonal markings crisscrossing each other or some prick with a fork.
This step ensures that the Koki is uniformly cooked and crisp throughout... . This is recommended but not mandatory.
- Roast on a warm griddle on medium flame till brown spots appear.
- Smear oil on Koki on both sides till flaky and brown.
- Serve warm with curd.
Tips:
- Roast Kokis on medium flame. Do not rush through the roasting.
- Kokis can be roasted ahead till three fourth done. Finish up the process just before serving.
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