Sindh

Sindhi koki

Name: Sindhi koki
Total time: 40 min
Yield: 4 servings
Cuisine: Sindhi
Ingredients: 2 cups whole wheat flour (wholemeal atta flour, chapati flour); 1 medium finely chopped onion; 1 to 2 finely chopped green chilli; a handful chopped coriander leaves (cilantro); 1 tbsp dried anardana crushed pomegranate seeds; 1/2 tsp cumin seeds; 1/4 tsp crushed black pepper; 3/4 tsp salt; 3 tbsp in dough rest to cook ghee; Water, very little

Thick, crisp atta flatbread with onion, chilli and pomegranate seeds. Sindhi breakfast royalty.

40 minTime

9 gProtein each

mediumSpice

Sindhi breakfast2 chapters · 1 min read

Make it your way

Grandma's wayThick atta, onion, ghee, slow cooked.

The original

362kcalsame

9 gproteinsame

8 gfibresame

40minutessame

Classic Sindhi koki.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Onion1 medium, finely chopped

Green chilli1 to 2, finely chopped

Coriander leaves (cilantro)a handful, chopped

Pomegranate seeds1 tbsp dried anardana, crushed

Cumin seeds½ tsp

Black pepper¼ tsp, crushed

Salt¾ tsp

Ghee3 tbsp in dough, rest to cook

Watervery little

Method

4 steps

1Mix atta with onion, chilli, coriander, anardana, cumin, pepper, salt and 3 tbsp ghee. Knead a stiff dough with little water.
2Roll thick, about 1/4 inch. Prick with a fork.
3Cook on a low flame tawa, flipping, until firm. Then add ghee and fry slowly until crisp and golden.
4Serve hot with curd, pickle and tea.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sindhi koki

Make it your way

Ingredients

Method

Make it a meal