Masala Koki is an everyday Sindhi breakfast dish. It is a thick parantha made by stuffing onions.
Masala Koki is one of the spicy and flavored Sindhi style Koki recipes; simply a thick wheat flour paratha is stuffed with onion and spices to make the delicious breakfast dish.
Koki is a typical Sindhi cuisine served in breakfast with curds, pickle and papad or just tea. It is something like a paratha made using wheat flour, onions, green chillies, coriander leaves and lots of ghee. But one can add more vegetables to this like grated carrot and shredded cabbage. It is made crisp and most of them love it when it’s crisp like a biscuit. Well these days’ people put less of the ghee for health reasons but even then it tastes great and a wholesome breakfast. And the benefit is it tastes great when cold too, it has a shelf life of about a day, so is ideal for picnics or while travelling long distances.
Wheat flour - 2 cups
Onion - 1, finely chopped
Green Chillies - 1 to 2, finely chopped
Coriander - 2 tbsp, finely chopped
Mint Leaves - 2 tbsp, finely chopped
Red Chilli Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt to taste
Ghee - 3 tbsp
1. Mix wheat flour, onions, green chillies, cumin seeds, salt, mint and coriander leaves, red chilly powder and 2 and 1/2 tbsp desi ghee.
2. Mix well and knead into a stiff dough by adding little water.
3. Make equal round portions out of this dough.
4. Roll out each portion in a shape of roti or parantha and prick it with fork all over to cook it evenly.
5. Heat a tawa and grease it with some ghee.
6. Gently place a rolled out Koki on it and roast it from both sides evenly by applying ghee.
7. Repeat for the rest of the dough.
8. Serve masala Koki hot with yogurt, chutney, ketchup or have with a cup of tea.
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