Introduction: How to Make Koki Paratha
It was just another busy day at work. Once I was home, the prospect of preparing dinner was daunting. As I was considering various quick and healthy options, I decided to make Koki, a typically Sindhi paratha. I have fond memories of gorging on hot parathas fresh off the griddle at my friend's place. I didn't need too many ingredients and the best bit was that this paratha didn't need a side dish as an accompaniment. Served with curd and chopped mango pickle, it made for a quick wholesome meal.
What you need:
- Wheat flour 2 cups
- Onion 1 finely chopped
- Green chillies 2 small finely chopped
- Coriander leaves finely chopped
- Pomegranate seeds (anardana) 1/2 tsp crushed
- Chilli powder 1/4 tsp
- Cumin seeds 1/2 tsp
- Ghee or oil to baste the koki
Step 1: Prepare the Dough
- Chop onions, green chillies and coriander leaves.
- Sieve wheat flour and add salt, cumin seeds, pomegranate seeds, chilli powder and a bit of oil or ghee.
- Mix well into a stiff dough.
Dried Pomegranate seeds and dried mango powder (Amchur) are used in many Indian dishes. Pomegranates are excellent source of antioxidants. Pomegranates score over green tea and red wine in antioxidants. For health benefits of Pomegranates check here: http://www.targetwoman.com/articles/medicinal-benefits-of-pomegranate.html
- Portion out the dough into balls.
Step 2: Roll Out and Cooking
- Roll out each ball of dough into a thick paratha. Prick the koki with a knife or fork to ensure uniform cooking.
- Heat the griddle or tava on medium flame.
- Place the koki on the hot griddle and cook on both sides. Add a bit of ghee or oil to ensure crisp texture.
- The koki is done when it turns light brown and few darker spots appear.
Step 3: Serving Tips
The amount of oil or ghee depends on individual preference. Use a non-stick pan for a healthier choice. To get a flakier texture, you can roll it initially into a small circle and cook it for a bit on the tava. Take it down and then roll it out again to a bigger koki. Now put it on the griddle and cook till done. Do not make the dough soft like it is done for regular rotis and phulkas. You can choose to add amchur or dried mango powder. Some prefer to add mint leaves for flavor.
A sweeter version of the koki is made with wheat flour and jaggery. Kokis keep well for a day or so and are ideal for travel. Wrap them in foil and carry them along for road trips.
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