This is the most preferred breakfast in Sindhi homes during winters. Crispy koki flavoured with crushed black pepper and cumin seeds with a cup of cardamom tea is sheer bliss. You can carry it during your travels too.
Whole wheat flour ....... 2 cups
Coarsely crushed black pepper ... 2-3 tsps
Cumin seeds ........................... 2 tsps
Salt ............................ to taste
Ghee or oil ....... as needed
1. Take the flour in a large bowl or thali.
2. Add the coarsely crushed black pepper, cumin seeds, salt and 2 tbsps of ghee or oil.
3. Mix it well. It should form a lump when you press a small amount in your fist. This is the tip for testing the right amount of moin (ghee) added to it.
4. Knead it adding water as needed to make a tight dough.
5. Roll out the koki.
6. Roast it on a griddle on medium flame spooning a little ghee to make it crispy.
7. Serve it with pickle. curd or masala chai.
Oh this spicy crispy healthy breakfast is must needed one here.. This will be a perfect roti for winter season, sindhi cuisines has so many healthy recipes..ReplyDelete
Yes Sujitha.. we also have this mostly in winter and rainy season as it pairs well with masala chai... thanks.Delete
This is new to me. Is it something similar to Khakra ?? Sounds flavourful !ReplyDelete
Khakhras are very thin and crispy.. this one is thicker like bhakri.Delete
Koki is very similar to the bhakris we make. I like the addition of cumin and coarsely grouded pepper to the dough.ReplyDelete
Yes Mina .. you are right. It is like bhakri.Delete