In my recent research about Sindhi food, I was amazed by the long list of their speciality dishes. Before this I was only familiar with three i.e. Koki, Dal Pakwan and Sindhi Kadhi. Have had a pleasure of eating all these three dishes made by my Sindhi friends. They are some really heartwarming home cooked Indian meals that completely satiates THE SOUL.
Now, that I have realised that there is so much more to this cuisine, I do plan to learn the other dishes as well and will share as and when I do make them. What is amazing about Sindhi food, is that all these dishes are also prepared on the other side of the border.
This brings me to think that is so much more to Sindhis than just the papad.
It shows how Bollywood creates an image of the world around us. We should be taking it with a pinch of salt. Not everything that is portrayed through the media is completely TRUE. In India, movies play a large part of our thinking process. To be prejudiced about communities and religions, based on their portrayal in our movies is REALLY NOT FAIR.
Unless we interact with the real people we would never know the essence of their culture.
I have some very close to heart memories with my Sindhi friends. We do not meet regularly but are still in touch. Their approach to life is almost warrior like. They know the meaning of being an entrepreneur like no other. There is a certain edge about them, which I like.
The Sindhi Koki is a traditional flaky flatbread made from whole wheat flour, onions, green chillies, anardana and spices. Served along with curd, raita or pickle by the side. Very simply made. If had for breakfast it should be able to give you your portion of carbs, before you kick start your day. It is also highly a nutritious way to begin your day. The two main ingredients used in kneading the dough for Koki are wheat flour and raw onions. We know wheat flour is low in GI and raw onions carry a decent amount of Vitamin C along with other phytonutrients. Double thumbs up both on taste as well as health front. So let’s look at the recipe.
SINDHI KOKI
Ingredients
- 2 cups Whole Wheat Flour
- 2 tbsp besan (chickpea flour)
- 1 tbsp ghee to add in the dough
- 1 Onion , finely chopped
- 1 tsp cumin seeds (Jeera)
- ½ tsp crushed black pepper & ½ tsp ajwain (carrom seeds) &1 tsp dried anardana Seeds (Pomegranate Seeds Dried), lightly crushed.
- 3 Green Chillies , finely chopped
- Salt , to taste
- 3 tbsp coriander (dhania) Leaves , finely chopped
- water , for kneading, as required
- 2 tsp Oil and ghee , as required
Method :
- Once done add whole wheat flour, chickpea flour, and add the ghee.
- Rub the flour thoroughly with the palm of your hands till the ghee gets incorporated into it.
- Then add the onions, green chillies, coriander leaves and salt to taste, black pepper, carrom seeds cumin seeds, crushed anardana,
- Knead the dough adding a little water at a time Towards the end when the dough has come together drizzle a little oil over the dough and leave it for 10 -15 minutes.
- This dough should be not too soft.
- Divide the dough into large lemon size portions. You will get 8 to 9 portions.
- Preheat a skillet on medium heat.
- Shape each dough portion into a round ball, press it between the palm of your hands.
- Dust the dough in flour and roll it into a 5 inch diameter circle.
- Place the rolled koki roti on the preheated skillet. Cook for a few seconds and flip.
- Drizzle ghee and cook the koki roti. Keep pressing and cooking until golden and lightly crips.
- Transfer the Sindhi Koki into a serving plate and serve.
- Serve hot with curds or pickle.
I personally like to have these hot with a little white butter.
