Sindhi koki with a crisp

Sindhi Koki is a popular dish from Sindhi Cuisine. How I made it different? Simply by adding more spinach. It has a very interesting texture, and taste very different from a traditional roti. It is a usually eaten for breakfast dish made using wheat flour, chickpea flour, spices, and herbs. But you can make small tweaks and changes and it will taste different every single time!

Here is a secret – I pack a few of these every-time I travel. It makes life so much easier especially with the kids.

🍽 S E R V I N G S

2 people

🌿 I N G R E D I E N T S

3 cups Whole Wheat Flour

1 cup of Chickpea Flour

1/2 cup Onion (Finely Chopped)

1/2 cup Spinach (Finely Chopped)

1 1/2 tsp Salt

2 tsp Coriander Powder

1/2 tsp Turmeric Powder

1/2  tsp Black Pepper  

2 tsp Cumin Seeds

1 tsp Carom Seeds

1 tsp Fenugreek Powder

1 tsp Green Chillies (Finely Chopped-optional)

Fresh Cilantro (Finely Chopped)

Olive oil or Ghee 

A Flat Pan

👨‍🍳 T H E  M A G I C  H A P P E N S  N E X T

1. Mix all the ingredients in a bowl and add little water and make a tight dough (make sure its not too soft). Apply little oil in your palms and knead it a little more.
 
2. Divide the dough into 6 equal parts. The amount of dough for koki is more than that you would think or compared to a traditional roti. Heat your pan and add brush your oil or ghee lightly. Transfer the koki rolls (6) on medium hot pan and cook on both the sides on medium low heat until slightly cooked. Remove it and roll the dough ball into a 5-6 inch disc circle. Transfer the koki again on the pan and cook on low medium heat. Once slightly cooked brush little oil/ghee and flip it. Cook from both the sides until nice and brown from both the sides. (Keep pressing the koki from the back of a ladle while cooking).
 

Serve warm!

Eat with gratitude and love 💕

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