Name: Sindhi Koki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, regular chapati atta; ½ Onion, finely chopped; 1 Green Chili Pepper, finely chopped; 1½ tbsp Coriander Leaves, finely chopped; ½ tsp Cumin Seeds, crushed slightly; ¼ tsp Ground Black Pepper, freshly ground; 2 tbsp Cooking Oil, divided (for dough and roasting); ½ tsp Salt, to taste; ¼ cup Water, as needed for a stiff dough

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

1 cupWhole Wheat Flourregular chapati atta
½Onionfinely chopped
1Green Chili Pepperfinely chopped
1½ tbspCoriander Leavesfinely chopped
½ tspCumin Seedscrushed slightly
¼ tspGround Black Pepperfreshly ground
2 tbspCooking Oildivided (for dough and roasting)
½ tspSaltto taste
¼ cupWateras needed for a stiff dough

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes a short rest, a brief first cook, rerolling, and final roasting for crisp koki.

Method

In a large bowl, mix the whole wheat flour, minced onion, green chillies, fresh coriander, cumin seeds, black pepper, and salt. Add some of the oil and rub it in until the flour is evenly coated.
Add water gradually and knead into a stiff dough. Keep it firmer than standard chapati dough.
Portion the dough into even balls. Flatten one ball, roll it partway, and cook the thick disc for 30 seconds per side on a hot tawa.
30 sec
Evacuate from the heat source. Resuming on the board, roll the seared disc into its final, moderately thick circular form. Score the superior surface superficially with a knife in a criss-cross geometric pattern.
Keep the tawa on medium heat. Place the finished koki on it, brush both sides with oil, and roast until golden, crisp, and cooked through.

How to tell it's done

Exhibits a profoundly crisp and crumbly outer armor, shielding a dense, highly satiating interior punctuated by the caramelized crunch of alliums.

Getting it right

Tip

The unique double-rolling and pre-searing protocol is the chef's absolute secret for locking in the layered flakiness and signature crisp bite of an authentic Koki.

What to serve it with

Serve hot with chilled yogurt, butter, mango pickle, or papad.

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