How to make Koki - SK Khazana -

A Sindhi speciality – whole wheat flour kneaded with some aromatics and made into thick rotis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour, Green chillies (हरी मिर्च )

Cuisine : Sindhi

Course : Breads

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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 Bakarkhani Fresh Chenna Parantha Gobhi ke Paranthe Masaledaar Parantha

Koki - SK Khazana

Koki - SK Khazana Recipe Card

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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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MasterChef Sanjeev Kapoor

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.