Koki (Sindhi Paratha)

Koki

Ingredients

• 4 cups wheat flour (makes 2 koki)
• 1 onion large finely chopped
• 3 green chillies finely chopped
• 1 tbsp. coriander leaves finely chopped
• 2 tbsp. ghee or oil
• 1/2 tsp. cumin seeds
• 1/2 tsp Annardana
• salt to taste
• Oil for shallow frying

Method:

• Chop onions very fine.
• Sieve flour, add salt.
• Add all ingredients to the flour except ghee for frying.
• Mix well add very little water, knead into a stiff dough.
• Take half portion, Roll into a thick small round
• Slightly roast it on both sides on hot tawa and then roll it again with rolling pin till it reaches thickness of paratha
• Place it on tawa again, cook on each side, adding little oil or ghee from the sides, on medium flame, till very small brown patches appears on surface
• Repeat for remaining dough.
• Serve hot with Curd or tea
• It has a shelf life of about 24 hrs, so is ideal for picnics or while travelling long distances