Sindhi Koki

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Sindhi Koki
All right y’all, it is officially pelting down ice and I am waiting anxiously for my older kids to come home – early dismissal – I am unable to pick them up because the little one is down for a siesta and would panic if I was not here when she awoke – Murphy’s law – just when you think you can sneak out for a few minutes is when the little one’s antenna perk up and pick up mom leaving signals (sigh)
But rather than pace around the house, I decided that I will treat my kiddos when they come home wet and cold to a delicious lunch/snack, call it what you will.

And for those onion lovers, you know it makes any dish taste better – well, mostly. Kokis came to mind. These are decadently delicious chappatis that the Sindhis make for breakfast and serve with dahi and wheat halwa. I dispensed with the halwa part right away… Kokis are made with pure ghee where the atta or dough is kneaded in ghee. A family friend who is Sindhi told us that their day started off with a good dollop of wholesome ghee… well, those days are long gone, I think?

I have enjoyed these plentifully during my Delhi days and I have tried to make it a few times in the past, but I think this healthier version turned out best. So here we go

 Prepares in 15-20 minutes
Ingredients
2 cups of multigrain atta (available at the India store –
1 big red onion
1/2 cup of cut or crushed cilantro
4-5 green chillies
4 tsp of olive oil
salt
a dash of herb de provence and a little thyme

Preparation

I don’t like my onions raw mostly, so i sauteed slightly in a tsp of olive oil

Add the oil, salt, herbs and chillies & the lightly fried onions to the batter
Knead the dough like you would for I want to say pakodas a little loose or oodhiri – this means use very little water and keep checking to see if you can make a ball…
Once this is done, go ahead and roll the balls out like you would chappatis –
Cook both sides on the pan and serve hot with yogurt
A couple of tips: Serve these up with dark brown sugar or jaggery and yogurt – THey are to die for since the three combined satisfy your tastebud’s requirement for sweet, salty, hot, and sour
Tip 2 is just to keep the fun of decadence and not feel guilty at all, I crushed about 10 cashews and kneaded it into the dough –
Presented to you with love!

Skills

Posted on

January 30, 2011

9 Comments

  4. Green Girl on January 31, 2011 at 3:13 am

    sounds and looks good.
    btw, except global foods what other big supermarkets you know around for international food? thanks

    Reply
  6. Priya on January 31, 2011 at 1:48 pm

    Kokis looks healthy and great..

    Reply
  7. Ananda Rajashekar on January 31, 2011 at 6:47 pm

    have never tried sindhi cuisine looks very interesting have to try!

    Reply
  8. Priya (Yallapantula) Mitharwal on February 1, 2011 at 3:28 am

    wow, that is a new recipe and sounds good. And, I so now what you mean that babies wake up when we try to sneak out 😉

    Reply
  9. schmetterlingwords on February 7, 2011 at 4:37 pm

    A differenz recipe indeed. Never heard of or tasted before. Bookmarked it – wud try sometime for sure…

    Reply

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