Sindhi Koki

Sindhi Koki

Serves: 2 persons

Ingredients:

• 1½ cup whole wheat flour
• 1 onion chopped finely
• 1 teaspoon red chilli powder
• ½ teaspoon cumin seeds
• ½ teaspoon ajwain or carom seeds
• ½ teaspoon amchoor powder or dry mango powder
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped cilantro
• Salt to taste
• Oil or ghee to brush parathas
• Water to knead the dough

View fullsize

Method:

1. Get a bowl and add chopped onions, salt, red chili powder, ajwain, cumin seeds, amchoor powder, cilantro and mint leaves. Mix well.
2. Add whole wheat flour and mix everything again. Make a stiff dough using little water at a time.
3. Divide the dough into 5 equal balls. Roll out each ball into a round shape paratha. Heat a tava or griddle and transfer this rolled paratha on it. Brush with some oil or ghee.
4. Flip and cook from both the sides. Cook until some brown spots appear.
5. Serve hot with yogurt or pickle.

View fullsize

Jwarichi Bhakri or Jowar roti

Jowar Bhakri

Serves: 2-3 persons

Ingredients:

• 1 cup jowar flour or Sorghum flour
• ½ cup whole wheat flour
• Salt to taste
• Warm water to knead

Method:

1. Sift the jowar flour and whole wheat flour in a plate. Add salt to taste.
2. Add little warm water at a time to knead the soft dough.
3. Knead the dough with your hands for atleast 5 minutes. Shape them into round balls.
4. Take a lemon size ball out of the dough and flatten it between your palms. Dust some jowar flour and roll them into round shape.
5. Heat the tawa or griddle and cook the bhakris from both sides.
6. Take out in a plate and serve the bhakri with onion, Lasun chutney and Pithale.

Note:

1. Jowar flour that I bought from the grocery shop was not fresh. So I could not make Bhakris in a traditional way. So I added whole wheat flour to it. If you have fresh flour, then do not use whole wheat flour. Just add warm water and salt and knead the dough. Flatten the ball in a circular shape with your palms.
2. Keep the thickness of Bhakri according to your choice.