Sindhi Spicy Koki

Go cook cook cook cook - kkkkoki 👩‍🍳 Spicy Sindhi Koki👩‍🍳

The best meal one can ever enjoy probably has a lot to do with the place and the people as the food. Sunny brunches on a lazy weekend with my loved ones is what I look forward to❤️

In another lifetime, Sindhi koki and Maharashtrian Thalipeeth must’ve been sisters. They’re quite similar but not quite the same, if that makes any sense. 

Sindhi koki reminds me of our neighbor, also my mom’s bestie, Bharti Aunty. We spent many of our weekends next door. Bharti Aunty made the yummiest of koki, and we kids polished it off with a bowlful of yoghurt, pickle and sometimes chai. when we met for brunches, koki was often compared to thalipeeth. Koki was a hit every single time- a favorite amongst us kids. Thalipeeth not so much. We were kids. We got away with it, and the adults being adults embraced it😉My poor mom 🤗 she tried. The adults savored these with hot cuppa chai during their teen patti, almost every other weekend. Small though but such fond memories. Small memories indeed cover a large part of our hearts💕 

I love these random memories that make me smile every time I make koki 👩‍🍳 

Hope everyone out there had a wonderful weekend, recycling old memories or making new ones! Follow your heart- do what makes you happy! 

Ingredients:-

1 cup Whole wheat flour

1 tsp, gram flour

1 cup Onion, finely chopped (

A few (2-3) spring or green onions finely chopped along with stalk

1 tsp Cumin seeds, crushed

1 tsp Carrom seeds (ajwain) crushed

1/2 tsp fenugreek seeds, crushed (optional)

1/2 tsp red chilli powder (optional)

1/2 mango powder (optional)

4-5 Green chillies, finely chopped

1/2 cup Cilantro. Finely chopped

3-4 tbsp melted ghee

Salt to taste

Water for kneading the dough

Method:-

1. In a mixing bowl add wheat flour, gram flour, salt to taste, cumin seeds and carom seeds, dry roasted fenugreek leaves, turmeric powder, red chili powder, dry mango powder, and mix all the dry ingredients and spices well.
2. Now pour in ghee and mix again.
3. Add chopped onion, finely chopped coriander, green chilies, mix and set it aside for 10 minutes.
4. After 10 minutes add water accordingly and knead a hard dough.
5. Moving further, take a handful of dough according to the size you want.
6. Place it on chakla and smoothen it out, now place it on a griddle( which is medium-hot on the stove) let it roast a little on both sides.
7. Apply oil to the koki.
8. Roast both sides(using oil) well until the koki has brown spots and is light golden in color.
9. Once cooked well, serve it hot with a bowlful of yogurt, pickle or hot cuppa chai.