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Sindhi Cuisines - Taste of community- Recipe Number - 9
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Koki
Ingredients
  • 4 cups wheat flour (makes 2 koki)
  • 1 onion large finely chopped
  • 3 green chillies finely chopped
  • 1 tbsp. coriander leaves finely chopped
  • 2 tbsp. ghee or oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp Annardana
  • salt to taste
  • Oil for shallow frying
Method:
  • Chop onions very fine.
  • Sieve flour ,add salt.
  • Add all ingredients except ghee for frying.
  • Mix well add very little water, knead into a stiff dough.
  • Take half portion ,Roll into a thick small round
  • Slightly roast it on both sides on hot tawa again roll it with rolling pin till it reaches thickness of paratha
  • Place it on tawa again,cook on each side,adding little oil or ghee from sides,on medium flame,till very small brown patches appears on surface
  • Repeat for remaining dough.
  • Serve hot with Curd or tea
  • It has a shelf life of about 24 hrs,so is ideal for picnics or while travelling long distances
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 9
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