Tag Archives: Koki

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.