How to make Mini Koki -
This Sindhi delicacy made in small roundels can be served like a finger food.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Onion (प्याज़ )
Cuisine : Sindhi
Course : Breads
For more recipes related to Mini Koki checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Palak Puri Makki di Roti - SK Khazana Focaccia Khooba Roti - SK Khazana
Mini Koki 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 : 31-40 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mini Koki Recipe
Whole wheat flour (atta) 1 cup
Onion finely chopped 1 medium
Fresh coriander leaves chopped 1 tablespoon
Green chillies finely chopped 1-2
Dried pomegranate seeds (anardana) roasted and crushed 1 teaspoon
Salt to taste
Milk as required
Oil 1 tablespo for basting
Hung yogurt as required
Sumac powder to sprinkle
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place kokis in pairs one on top of other, on a serving platter, put hung yogurt quenelles on top and sprinkle some sumac powder.
Step 5
Serve immediately.
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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.
