Monday, January 31, 2011

Koki (Sindhi Paratha)

  • 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
  • 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

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