How to make Koki - SK Khazana -
A Sindhi speciality – whole wheat flour kneaded with some aromatics and made into thick rotis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour, Green chillies (हरी मिर्च )
Cuisine : Sindhi
Course : Breads
For more recipes related to Koki - SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Baby Bajra Roti Kachche Papite ke Paranthe - SK Khazana Palak Paneer Parantha-SK Khazana Braided Pesto Bread
Koki - SK Khazana Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Koki - SK Khazana Recipe
Whole wheat flour 1 1/2 cups
Green chillies finely chopped 2
Carom seeds (ajwain) 1/2 teaspoon
Dried pomegranate seeds (anardana) 1/2 teaspoon
Fresh coriander leaves finely chopped 1 tablespoon
Small onion finely chopped 1
Ghee 2 tablespo to cook
Salt to taste
Fresh cream 2 tablespoons
Yogurt to serve
Method
Step 1
Mix together flour, green chillies, carom seeds, pomegranate seeds, coriander leaves, onion, 2 tablespoons ghee, salt and fresh cream in a bowl. Add water little by little and knead into stiff dough. Cover with a moist muslin cloth and set aside to rest for 15 minutes.
Step 2
Divide the dough into equal portions, dust in flour and roll out into thin discs – these are kokis.
Step 3
Heat a non-stick pan. Cook each koki till evenly cooked from both sides. Apply a little ghee on each side, and cook turning sides, gently pressing with a flat spatula.
Step 4
Arrange the kokis on a serving platter and serve hot with yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
