Koki Paratha / Flat Bread - Sindhi style

          This is a typical Sindhi style masala paratha made of whole wheat flour. It is quite a popular breakfast that is wholesome, absolutely simple and easy to prepare. Koki is generally enjoyed hot with pickle and yoghurt. Besides, it can be relished anytime of the day for a quick meal. So check the step by step pictorial recipe to prepare it.

          Few basic ingredients and seasonings available in the kitchen are needed to make these flat breads. It has a unique way of cooking (which I skipped for want of time) as it is rolled and cooked twice to get a perfect texture.

          These Koki parathas can be packed for a lunch box meal or as an after-school snack. They are also a great option for picnics and travel as they are quite filling. 

• 1 & 1/2 cups whole wheat flour
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. anardana, whole / crushed
• pinch of salt
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. carom seeds (ajwain)
• 1 tbsp. oil to knead
• 3-4 tbsp. oil / ghee to shallow fry 

          In a large bowl, mix all the above mentioned ingredients (except the last one) and knead into a tight dough by adding required quantity of water. Cover and keep aside for 30 minutes.

          Divide into 5 equal portions. Roll out each portion into a circle and prick with a fork.

          Heat a tawa / griddle and fry the Koki parathas, one at a time, on both sides till light golden in colour, by drizzling some oil over it and around the edges. 

          Transfer them to a serving plate and serve with yoghurt and pickle for a Sindhi style breakfast. 

                   Mix all the ingredients (except the last one) & knead into a tight dough 
                   by adding required quantity of water. Cover & keep for 30 min.

                                  Divide into 5 equal portions. 

                                  Roll out each portion into a circle & prick with a fork.

                      Heat a tawa & fry Koki parathas, one at a time, on both sides till light 
                      golden in colour, by drizzling some oil over it & around the edges. 

                                Serve with yoghurt & pickle for a Sindhi style breakfast.