Mini Koki | Sanjeev Kapoor Khazana

Mini versions of whole wheat flour and onion roti - a Sindhi breakfast staple.

MINI KOKI - (Serves - 4)

Ingredients

1 cup whole wheat flour
1 medium onion, finely chopped
1 tablespoon chopped fresh coriander leaves
1-2 green chillies, finely chopped
1 teaspoon roasted and crushed dried pomegranate seeds
Salt to taste
Milk as required
1 tablespoon oil + for basting
Hung yogurt as required
Sumac powder for sprinkling

Method

1. Take flour in a bowl. Add onion, coriander leaves, green chillies, pomegranate seeds, salt and sufficient milk and knead into a semi-stiff dough. Add 1 tablespoon oil and knead well. Set aside for 15-20 minutes.
2. Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into ½ cm thick sheet. Cut into squares using a square size cookie cutter.
3. Heat a non-stick tawa. Roast the squares from both sides till golden, basting with some oil. These are kokis.
4. Place kokis in a pair of 2 on one another on a serving platter, put hung yogurt quenelles on top and sprinkle some sumac powder.
5. Serve immediately.


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Cuisine - Sindhi

Course - bread

Dish - bread