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

Dal Pakwan

Hi here's a recipe for a very tasty Sindhi breakfast dish. Very popular among Sindhi's it's sure to fill your stomach and get your day going.

Dal pakwan

Ingredients

Dal

• 250 gm Channa Dal
• 1 tsp Cumin Seeds,
• 3 Green Chillies cut fine,
• 3 cups water,
• 3-4 tbsps Oil,
• 1/2 tsp Turmeric Powder,
• Salt to taste

Pakwan

• 250gm Maida,
• ½ tsp Cumin Seeds,
• 1/3tsp Ajwain,
• Salt to taste,
• 3 tbsps Oil,
• 1 tsp Red Chilli Powder,
• Sufficient water to make dough,
• Oil for deep frying,

Garnishing

Red Chilli Powder, Black Pepper Powder, Mango (Aam Chur) Powder, Garam Massala, Corriander Leaves, Tamarind Chutney And One Chopped Onion

Method

Dal

• Wash dal and soak it for 2 hrs.
• Pour water in cooker add Dal, Turmeric Powder, Green Chilli and Salt
• Cook till three whistle’s
• Open the lid check the dal, it should be tender. Do not mash the Dal
• Sprinkle Red Chilli Powder, Black Pepper Powder, Mango Powder, Corriander Leaves
• Pour four spoons of oil in a kadai and heat on medium flame. Add Cumin Seeds for Tadka. And heat for 2-3 mins. Pour this tadka into the Dal.

Pakwan

• In Maida mix Salt, Ajwain, Cumin Seeds, Oil and water and make the dough
• Dough should not be too hard nor too soft
• Divide the dough in small equal portions
• Roll out a portion as you roll Chappati’s
• Prick the surface with fork, so that it don’t blow up like a puri when frying.
• Heat the oil till it emits smoke. Slide in the Pakwan’s and carefully fry it on medium flame till it turns crisp and golden colour. Remove carefully. The Pakwans should be crisp and hard.
  
• Serve hot along with the dal. While serving sprinkle tamarind chutney and chopped onion on the Dal if you want.