Koki is a sindhi parathta. Being a sindhi i just love eating this.We normally eat this for breakfast with some pickle and papad. I normally like to have this with chai.
Ingredients
Wheat flour 2 cups
Onion 1
Green chilles 4
Coriander 1 tsp
Ghee or oil 3 tbsp
Annar dhna 1/2 tsp ( dried pomegranate seeds)
salt
Oil for shallow fry
Water
Method
1. Fine chop the onion, coriander and green chillies
2. In a bowl add the wheat flour, onion green chillies, coriander, annar dhan salt and oil
3. Mix well and add water little by little. This dough requires more oil and less of water to knead. You would knead really slow
4. Divide the dough into 3 -4 balls. Roll the dough on the rolling board with a rolling pin. Dont roll too much. ( You will not roll like the other paratha). Just roll it one or twice. It has to be really thick.
5. Now roast this on the tawa on both sides
6. Take it off from the tawa and roll it again on the rolling board. This time you will roll it until it reaches the thickness of a paratha. You will have to roll really slow as this could break
7. Place it on the tawa again and roast on slow flame adding oil or ghee on both sides
8. You will roast until small brown patches are found on the paratha
This koki is flaky and chewy
You can have it with curds, pickle, papad or tea
Ingredients
Wheat flour 2 cups
Onion 1
Green chilles 4
Coriander 1 tsp
Ghee or oil 3 tbsp
Annar dhna 1/2 tsp ( dried pomegranate seeds)
salt
Oil for shallow fry
Water
Method
1. Fine chop the onion, coriander and green chillies
2. In a bowl add the wheat flour, onion green chillies, coriander, annar dhan salt and oil
3. Mix well and add water little by little. This dough requires more oil and less of water to knead. You would knead really slow
4. Divide the dough into 3 -4 balls. Roll the dough on the rolling board with a rolling pin. Dont roll too much. ( You will not roll like the other paratha). Just roll it one or twice. It has to be really thick.
5. Now roast this on the tawa on both sides
6. Take it off from the tawa and roll it again on the rolling board. This time you will roll it until it reaches the thickness of a paratha. You will have to roll really slow as this could break
7. Place it on the tawa again and roast on slow flame adding oil or ghee on both sides
8. You will roast until small brown patches are found on the paratha
This koki is flaky and chewy
You can have it with curds, pickle, papad or tea
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