Mini Koki This Sindhi delicacy made in small roundels can be served like a finger food. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 27 Feb 2017 in Recipes Course New Update Advertisment Main Ingredients Whole wheat flour (atta), Onion Cuisine Sindhi Course Breads Prep Time 31-40 minutes Cook time 6-10 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Mini Koki 1 cup Whole wheat flour (atta) 1 medium Onion finely chopped 1 tablespoon Fresh coriander leaves chopped 1-2 Green chillies finely chopped 1 teaspoon Dried pomegranate seeds (anardana) roasted and crushed to taste Salt as required Milk 1 tablespo for basting Oil as required Hung yogurt to sprinkle Sumac powder Method Take flour in a bowl. Add onion, coriander leaves, green chillies, pomegranate seeds, salt and sufficient milk and knead into a semi-stiff dough. Add 1 tablespoon oil and knead well. Set aside for 15-20 minutes. Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into ½ cm thick sheet. Cut into squares using a small square cookie cutter. Heat a non-stick tawa. Roast the squares, turning sides and basting with some oil, till they are evenly golden on both sides. These are koki. Place kokis in pairs one on top of other, on a serving platter, put hung yogurt quenelles on top and sprinkle some sumac powder. Serve immediately. #Dried pomegranate seeds (anardana) #Fresh coriander leaves #Green chillies #Hung yogurt #Milk #Oil #Onion #Salt #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article