Try this amazing and a simple whole wheat parathas for breakfast - a la Sindhi style. They are not only wholesome, but healthy too, with some onion, coriander leaves, green chilies, besides other flavouring agents and spices thrown in.
Pomegranate seeds are also added to it, but I had to skip as it was unavailable at the moment. You can relish it with any side dish, pickles or yoghurt. They can also be packed for a lunch box meal too. So check out the step by step pictorial recipe to prepare it.
- 2 cups whole wheat flour
- 1/4 tsp. salt
- 1/2 tsp. red chili powder
- 1/2 tsp. pepper powder
- 1/2 tsp. cumin seeds
- 1/2 tsp. carom seeds (ajwain)
- 1 green chili, chopped
- 2 tbsp. coriander leaves, chopped
- 1 onion, chopped
- 1 tbsp. kasuri methi (dried fenugreek leaves)
- 2 tbsp. oil
- oil to shallow fry
In a bowl mix together all the above mentioned ingredients (except oil to shallow fry). Add water, little at a time and knead into a tight dough. Cover with a wet cloth and keep aside for 15-20 minutes.
Divide into 6-7 equal portions (depending on the thickness desired) and roll out each into a round disc, just like chapati.
Heat a tawa and shallow fry the koki roti one at a time by brushing with some oil. Fry till light golden in colour on both sides.
Transfer to a serving plate. Make similar roti and fry them till done. Serve them hot with any side dish, pickles or yoghurt.
Mix all ingredients (except oil to shallow fry).
Add water & knead into a tight dough. Cover with a wet cloth & keep aside
for 15-20 minutes.
Divide into 6-7 equal portions (depending on the thickness desired).
Roll out each into a round disc, just like chapatti.
Heat a tawa & shallow fry koki roti by brushing with some oil. Fry till
light golden in colour on both sides.
Serve them hot with any side dish, pickles or yoghurt.
