How to prepare Sindhi Koki Flavored With Black Pepper | Sindhi Koki Recipe | Recipe Of Sindhi Black Pepper Koki | Black Pepper Paratha | Sindhi Kaare Mirch Wari Koki
Today I am sharing yet another variation of Sindhi Koki. This flat bread is wholesome and quite satisfying. There are two variations of this Koki. The first one is Piyaz Wali Koki and the other one which I am partaking in today is Kali Mirch Wali Koki.
Sindhi Koki is one of the most preferred and religiously served breakfast recipe which is relished by all. Koki is a Sindhi word of this flat bread. Koki is actually thick, crisper and heavier form of paratha. Black peppercorn, salt, ghee and wheat flour are the main ingredients of this recipe.
This yummy breakfast recipe is served with curd and papad. This flat bread can also be enjoyed with spicy mango pickle or a cup of tea or with milk flavored with green cardamom. This food also considered as excellent travel food as stay good for 2-3 days.
Again in this koki ghee is added in good quantity at the time of kneading dough as well when the roasting is performed. The perfect word which we use for ghee is Mohan (mohern). Mohan or mohern means adding a good quantity of ghee or cooking oil at the time of kneading the dough). The right measure of a ghee or oil, which is added at the time of kneading the dough will result in crisper and tastiest koki
Let's start with recipe detail's:
✏ RECIPE DETAILS
- Category: Vegetarian
- Course: Breakfast
- Cuisine: Indian (Sindhi)
- Technique: Roasting
- Difficulty: Easy
- Serving: 2-3
- Preparation Time: 5-10 minutes
- Cooking Time: 10-15 minutes
✏ Ingredients required for Sindhi Koki Flavored With Black Pepper.
✒ For Dough preparation
150g Wheat Flour
2-3 tsp black pepper powder or as per your taste
2-3 tbsp ghee
Salt to taste.
½ cup water
✒ For roasting
1tbsp ghee or cooking oil
◾Take a dough kneading plate, mix all the ingredients mentioned above.
◾Mix well with hands till the flour resembles crumbs. Add water as needed, knead soft but firm dough.
◾Cover and keep it aside for 5 minutes. Divide the dough into four equal proportions.
◾Take rolling pin, roll each ball into a circle of approximately 2.5" diameter.
◾Heat a flat tawa (griddle pan) on a medium heat, place the rolled out circle (Koki) on it...
◾Cook on both the sides until they become light golden brown.
◾Apply ghee and roast again. Cook till very small brown spots appear on both sides. Follow the same process with remaining koki dough.
◾Serve hot with curd, papad or any pickle of your choice. You can even have this with a cup of tea or with milk flavored with green cardamom.
✒ When rolling koki dough, after rolling dough in a circular shape, put criss cross lines on koki with a knife for faster and even cooking, but make sure you don’t run deep to cut it off!