Sindhi Koki is a flatbread with a fabulous taste and interesting texture. It is a breakfast dish made using wheat flour, gram flour, spices, and herbs.
Serves: 4 portions
INGREDIENTS
· Multigrain flour 600gms
· Ghee or malai 300gms
· Black pepper 30gms
· Jeera powder 15gms
· Carrom seeds 10gms
· Red chilli powder 10gms
· Milk 150ml
· Ghee 90ml
· Onion 50gms (optional)
· Green chilli 30gms (optional)
Served with:
· Honey 60ml
· White butter 60gms
· Hot saffron milk 600ml
INGREDIENTS
1. Mix the dry ingredients in a bowl.
2. Add milk to it and make a short crust (crumbly) dough
3. Divide the dough into balls of 250gms each
4. Roll it lightly with a rolling pin.
5. Half cook it on low flame on a hot griddle.
6. Roll it further to 8 inches round
7. Cook again on low flame on the griddle.
8. Once coloured on both sides, add ghee and cook further till crispy.
9. Serve with saffron milk or hot tea.
If you make my Sindhi Koki, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
Comments