Sindhi Koki from Sindh
July 31, 2020

Contributed by Sunita Varma
Contributed by Sunita Varma
This is a traditional dish of the Sindhis and there are many variations to this recipe . After a lot of trials I have concluded on this recipe which my family just loves . It can be eaten as a snack or main meal.
Ingredients
- 4 cups whole wheat flour (gehun ka atta)
- 1 chopped onions
- Bunch of chopped coriander and mint leaves
- Crushed green chillies
- ½ tsp Asafoetida (hing)
- 1 tsp grated ginger
- ½ tsp black pepper powder
- ½ turmeric powder
- 1 tsp Ajwain
- ½ tsp pomegranate (anardana)/ Amchoor powder
- oil
- salt to taste
Procedure
- Take a bunch of Mint and Coriander leaves and chop it finely .
- Add salt (according to taste ) 1/2 tsp turmeric powder ,1/2 tsp Asafoetida ( hing ) ,1 tsp Ajwain ,1/2 tsp Pomegranate seeds or Anardana( if you don’t have you can replace it with Amchur /Mango powder )1 tsp grated ginger, oil, crushed green chillies, one onion finely chopped and 1/2 tsp black pepper powder.
- Add 4 tea cups of wheat flour and bind it with water .
- Take a handful of batter and roll it slightly.
- Keep on hot pan for 10 seconds on both sides .
- Then remove from the pan and roll it again like a paratha and cook it on slow flame on both sides till well done .
- Apply oil liberally on both sides .
Cooking tips
- You can completely drop the step of keeping the batter on the hot pan for ten seconds and directly make parathas . I just gave the traditional way of doing it .
- To make it healthier you can add spinach leaves also. You can make with any combination of the leaves or drop it completely according to taste .
- Normally eaten with yoghurt but tastes good even when eaten plain .