Category Archives: Roti/Bread

Atte Jo Chilro and My First Award

 

Wheat Flour Savory Pancake

 

 

 

attejochilro

 

 

 

 

Rotis/Phulkas are the one thing that are eaten at every meal and that’s what I hate to do in summer… to be making rotis/phulkas in my kitchen. Then, should I be eating rice all the time or go without anything? Eating rice is not a part of my craving and the latter part does not suit my fancy … me going hungry, no way… Rotis are my favorite, and I prefer it to rice anytime. In summer the thought of making rotis…unhh unhh, so most of the time this savory pancake makes an appearance at our dinner table …not only it is vegetarian, it is nutritious, healthy and can be whipped up quickly too.

(Atto is a Sindhi word for Atta and Chilro means pancake…Pancakes made with atta). Atte Jo Chilro is like an omelette, made from a batter of atta, onions and some spices. The batter is more like a bhajia (pakora) batter which is spread on a hot tawa, and cooked on both sides. I recall my mother making this for us whenever we returned hungry from school or even for breakfast and sometimes for dinner. Spice it the way you like to suit your taste buds and enjoy it for breakfast, lunch, dinner or even as an evening snack. This is one of my simple and favorite recipe that is like a complete meal when served with chutney/ketchup/yogurt/or even pickle. Don’t forget the Sindhi papad.

 

Ingredients:

·         1 cup Atta

·         1 small Onion(finely chopped)

·         Coriander/Cilantro leaves(finely chopped)

·         1 tsp Cumin seeds  

·         2 Green Chilies(finely chopped)

·         1/2tsp Red chili powder  

·         1/2 tsp of baking soda

·         1/2-3/4 cup of Water

·         Oil for shallow frying Chilro

·         Salt to taste

 

Method:

atte-jo-chilro-ingredient

·         Mix all the ingredients with water except oil, and make batter like we make for fritters/pakoras, making sure there are no lumps. The batter should be as thick as dosa /pancake batter (Add more water if required).

·         Heat a griddle (tawa), and grease it with some oil.

·         Take a ladle full of the batter, and spread it evenly on the heated tawa like a dosa/pancake. Its thickness should be like a pancake (little thicker than dosa).

·         Pour some more oil around the sides and let it cook on medium flame till golden brown.

·         Flip and let it cook and brown on the other side too.

·         Remove from tawa when both sides are crisp and golden brown.

·         Serve hot with ketchup/sauce or yogurt/coriander/mint chutney.

This recipe goes to Padma’s Dosa Corner event.


Keep it simple, keep it Sindhi.

 

lovelyblogaward

My first awardOne lovely blogaward has been passed onto me from Jyoti of Food Seasons. My sincere thanks to you, Jyoti, this means a lot to me, especially being the first award. Thanks to all the bloggers who encourage and support me with wonderful comments. Also thanks to all my visitors who stop by my blog and dropping me a line or two of encouragement.

KOKI/LOLI – An Everyday Sindhi Breakfast

 

 

Masale Wali Roti

Spiced Indian Flat Bread

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Yesterday was a very special day for me :-) . I had a wonderful time with my family. My gratitude and thanks go to my friends, family and my viewers who took time to call and wish me on this special day :-D . Obviously having a blast got me a little out of schedule with blogging. But, nevertheless, I will not put my friends and viewers down. So here is a simple Sindhi breakfast recipe.

 

A popular breakfast served in Sindhi homes (almost everyday) is Koki. Some Sindhis call it Koki and others call it Loli. Two names for one recipe? Sindhis, like other cultures, have different communities and since they come from different regions of Sindh there are more than one name for the same recipe. The community my parents come from is Sukkhar. My mother called it Koki and so I go by the same. Koki and Loli are one and the same, whatever you call it.

 

Koki/Loli is just a thick paratha infused with onions, cilantro/coriander, mint, chilies….In a Sindhi home this is a simple traditional breakfast and is liked by all. It can be kept without refrigeration for about one day and so Koki/Loli is also good for picnics or while travelling long distances and can be eaten not only as a breakfast but as a snack too. Here goes the recipe for KOKI/LOLI….

Ingredients:

  • 2 cups Wheat flour
  • 1 medium Onion finely chopped
  • 1 green Chili finely chopped
  • 1 tbsp. Coriander leaves finely chopped
  • 1 tbsp Mint leaves finely chopped
  • ½ tsp Red Chili powder
  • 2½ tbsp Ghee/Oil  
  • ½ tsp Cumin seeds
  • ½ tsp Annardana(optional) slightly crushed
  • Salt to taste
  • Ghee/Oil for rubbing on Koki

Method:

  • Chop onions, green chilies, coriander leaves and mint leaves very fine.
  • Sieve flour and add salt, annardana (optional),cumin seeds, red chili powder, onions, green chilies, coriander leaves, mint leaves and ghee(excluding ghee for rubbing on Koki )
  • Mix well and add very little water, knead into stiff dough.
  • Divide the dough into 6 even sized balls.
  • Roll each one with a rolling pin like a thick paratha and prick the Koki with a fork. This will ensure cooking of the Koki from the inside.
  • Heat a tawa. Put some ghee/oil on it.
  • Place Koki on this hot tawa and cook on medium flame on each side adding a little oil or ghee from sides, until small brown dots appear on surface (this will take a couple mins).
  • Use a flat spatula (In Sindhi we call this Khurpi) to press Koki as this will help in cooking the inside as well as to get a crisp texture on the outside. Cook till both sides are done with spots all over and nicely browned.
  • Serve hot with Yogurt/Curds or Tea or Chundha/Pickle and Sindhi Papad.

Keep it simple, keep it Sindhi.