Sindhi cuisine features a range of complex flavours using simple and seasonal ingredients. This is a cuisine of fusion, of people who were sadly displaced from their homeland and adapted themselves to Indian ways of life. Their cuisine is largely influenced by Mughal, Arabs, Turks, and other dynasties that ruled over the province of Sindh.
Featured here is a popular Sindhi breakfast….. a kind of thick rotis /flatbread that is rolled and cooked twice for its unique texture and flavour. Chopped onions, coriander, and aromatic spices add taste to this delicacy.
Ingredients for Sindhi Koki:
- WHEAT FLOUR 1 CUP
- GREEN CHILLY 2
- ONION MEDIUM 1
- CORIANDER LEAVES HANDFUL
- PEPPER ½ TSP
- ANARDHANA 1 TSP
- SALT AS REQUIRED
- GHEE ½ CUP
Preparation Method:
- Finely chop the onions, green chilly and coriander leaves
- Crush pepper and anardhana.
- Add the above to the flour and mix it into a soft dough.
- Divide the dough into equal pieces.
- Roll into roundels using your palm.
- Heat a girdle and smear ghee.
- When hot place the dough roundels on the tava and press into small circles with your fingers.
- When brown on both sides remove from the girdle.
- Roll into thick rotis. Slit the rotis partially with a knife and cook again on a hot girdle with ghee till crisp and brown.
