Sunday, November 11, 2012

Sindhi Breakfast - Koki - my favorite

Koki is a kind of mixed paratha. Onions, green chillies, chopped coriander, red chilli powder and salt are a must add to the flour while making the dough. Optionally, jeera/cumin or saunf could be added.

I love koki and think that it is a quickie breakfast. Kokis go well with tea, unsalted butter and sugar, pickle, curd and papad. My mom and aunt's kokis are famous amongst my friends and they, mostly men, have taken to cooking kokis when away from home. There must be something about them right?

Ingredients (makes 2 kokis):

  1. 1 cup whole wheat flour
  2. 1 medium sized onion chopped finely
  3. 3 tablespoons oil + extra for cooking
  4. 1/2 teaspoon red chilli powder
  5. 1 finely sliced green chilly
  6. finely chopped coriander
  7. salt to taste
  8. Water - enough to make the dough. I used the whey which is left after making homemade panneer this time
How I made it :

  1.   In a wide bowl, mix in all ingredients from 1 to 7. 
  2. Slowly add water to make a dough. 
  3. Roll out into 1/2 cm thick parathas. 
  4. Use a knife to draw a criss cross on one side - this helps it cook more evenly and also makes it look more interesting.
  5. On a hot tawa/flat pan, on high heat, place the paratha with the criss cross side on top.
  6. After 30 seconds, pour some oil on top and flip it. Reduce heat to low.
  7. Cook for about 2 minutes and flip it again making the heat high. Add more oil as desired. 
  8. When dark brown spots appear, it is done. Serve hot or cold. These stay for about 24 hours in an airtight container and are perfect for travelling. Have it with a hot cup of chai.