Full written recipe for Sindhi Koki
Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Ingredients:
WHEAT FLOUR | गेहूं का आटा 3 CUPS
GHEE | घी 3 TBSP
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
ANARDANA POWDER | अनारदाना पाउडर 2 TSP
GREEN CHILLI | हरी मिर्च 3 NOS. (CHOPPED)
ONION | प्याज़ 1 LARGE (CHOPPED)
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
WATER | पानी 3/4 CUP
WHEAT FLOUR | गेहूं का आटा (FOR DUSTING)
GHEE | घी AS REQUIRED (FOR COOKING)
Method:
In a large bowl add the wheat flour along with ghee & salt, mix well & rub the flour between your hands to incorporate “moyan” or shortening, to check if it’s done properly, take some flour in your hand make a fist, the flour should hold its shape once you release the pressure.
Further add carom seeds, anardana powder, green chilli, onion, cumin seeds, black pepper powder & fresh coriander, mix well & gently knead the dough so that the onion starts to release its moisture.
Then add water in & batches & bring the dough together, you don’t have to knead the dough, it should be a very stiff & uneven dough.
Divide the dough into 6 equal portion & form rough roundels, cover the doughballs with a towel & set a taw over high heat while you shape the koki.
Now take a doughball & place it into a flat surface, press it gently to flatten it a bit & then roll it out into a thick paratha, its edges will tear & its shape will be uneven, you don’t have to try & make it round, it should be 1 cm thick approx. or as you prefer.
During winters if the doughball becomes too stiff to roll you can cook the doughball on the hot tawa from from the sides for a few seconds & then roll it out.
Once you have made a thick koki, use a small knife to make incisions on it, make sure you coat the tip of the knife with some dry flour.
Place the koki on the hot tawa & cook it over low flame until it golden brown spots appear on one side then flip & cook it from the other side similarly, make sure you don’t add any ghee at this stage.
Once brown spots have appeared on both the sides, add ghee & cook the koki until it turns crisp from both the sides.
Your delicious koki is ready, serve it with some masala dahi, achaar or with hot chai.
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Intro 0:00
Dough 1:23
Cooking Process 5:06
Plating 8:55
Outro 9:33