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Koki

Koki

Published on July 20, 2020 | In | By
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Just today our college group on Whatsapp was reminiscing about our dance moves on the stage at every college do. The 15 of us would set foot on the stage and for sure the lot of 14 would find it hard to get off… 1 person had to be sensible & proper , being the college topper and all !!! Not that her wit or pranks were any less 😀

If anyone had told me that instead of fighting over the Koki ,like we did in college,I would be cooking and blogging about it one day, it would have been almost unthinkable. I was interested in food but barely confident about cooking anything.

The great thing about growing up in India is that one gets exposed to so many different kinds of cuisines, without even realising it, in the form of home cooked meals. All I knew back then was that my friend was (is) from the Sindhi community and she brought these amazingly delicious rotis  called “Koki” but beyond that all one would want was to devour it.

Years later, we go back to these familiar tastes which also hold memories of shared laughter, playing truant,giggling about everything even when there was nothing that was particularly funny and driving the ‘adults’ (lecturers) insane with the constant drama we chose to exhibit on every single day of the week.

The delicious Koki ,carefully made by Rakhi’s mother was mute witness to all the shenanigans before being unceremoniously torn apart and stuffed as much as the mouth could hold. We could never get enough of it. That hasn’t changed over the years except maybe we’re a tad less boisterous about not sharing this disc of utter deliciousness.

The recipe is a mix of 3 different ones that were sent to me. Rakhi was busy napping and was oblivious to my recipe requests and since I did have the necessary ingredients on hand I was really impatient to get started. The pleasure of interacting with more lovely ladies from the same community was how I landed with 3 recipes. So thanks also to the lovely Alka for sharing one from her treasured archives. My Whatsapp hack a few days ago erased those from my chats and I do need to ask for it again. Cuisine from Sindh is still largely unexplored and underrated.

This recipe,an amalgamation of two, is what worked best for me . The Koki tastes and smells divine. The combination of the chopped onions, green chillies, fresh coriander leaves in that wheat flour is spectacular. And the ghee helps too 🙂

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Ingredients

  • Wheat flour (Khapli/emmer)-1/2 C
  • Onion -1 big,finely chopped
  • Green chillies- 4 finely chopped
  • Coriander leaves-1/2C
  • Anardana (dried pomegranate seeds)- 1/2 tsp (optional)
  • Cumin seeds-1 1/2 tsp
  • Red chilli powder-1 tsp
  • Salt to taste
  • Ghee-3 Tbsp + for cooking
  • Cumin powder-1 tsp
  • Water-3/4 C
  • Flour for rolling

Instructions

  1. Take a wide mouthed medium sized mixing bowl
  2. Add the flour, onions, green chillies, coriander leaves, salt,anardana, cumin seeds,cumin powder,chilli powder, salt and mix well .
  3. Add 3 Tbsp ghee and rub it into the flour and other ingredients until it resembles bread crumbs
  4. Add water, very little at a time,just enough until the dough comes together into a stiff ball.
  5. Make small rounds and set aside on a plate. Dip into flour to prevent it from sticking on the plate.
  6. Roll out discs the diameter of the palm,not too thin .about a 1/4 inch thickness,similar to a paratha.
  7. Once the dough has been rolled out ,use the edge of a blunt knife and scrape it along the surface of the koki. It will give it a slightly spiky texture which will crisp up when cooking.
  8. Heat an iron skillet or tava. Add a little ghee. Place the koki on the ghee and cook on both sides until golden and crisp.
  9. Serve hot/warm .It is delicious just as it is or with a flavoured raita on the side.

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