Sindhi masala Koki | How to make Sindhi masala Koki

By Rina Khanchandani  |  25th Aug 2015  |  
5.0 from 2 reviews Rate It!
  • Sindhi masala Koki, How to make Sindhi masala Koki
Sindhi masala Kokiby Rina Khanchandani
  • Prep Time

    0

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

60

2





About Sindhi masala Koki

Our Sindhi famous food,Sindhi Koki is one of the most popular breakfast dishes.

Sindhi masala Koki is an authentic dish which is perfect to serve on all occasions. The Sindhi masala Koki is delicious and has an amazing aroma. Sindhi masala Koki by Rina Khanchandani will help you to prepare the perfect Sindhi masala Koki in your kitchen at home. Sindhi masala Koki needs few minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Sindhi masala Koki. This makes it easy to learn how to make the delicious Sindhi masala Koki. In case you have any questions on how to make the Sindhi masala Koki you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rina Khanchandani. Sindhi masala Koki will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Sindhi masala Koki

Ingredients to make Sindhi masala Koki

  • 2 cups wheat flour
  • 1/2 cup Oil
  • 1 Onion chopped
  • 1 small tomato thinly sliced
  • 1/2 tbs garam masala powder
  • 1/4 tbs black pepper
  • 1/2 red chilli powder
  • water to knead the dough

How to make Sindhi masala Koki

  1. 1.Combine all the ingredients in a big bowl, add 2 tbsp of oil and knead into a stiff dough by adding little amount of water.
  2. 2.It is very important that dough should be stiff, to make Sindhi style koki.
  3. 3.Ghee can be used instead of oil.
  4. 4.Now take one portion of dough, place on flat surface and roll to make a thick size roti with the help of rolling pin
  5. 5.Drizzle some oil on hot tawa and place this rolled disc on it.
  6. 6. Roast little bit from both the sides, remove from the tawa onto a flat surface and again roll with the rolling pin, roll out like a paratha.
  7. 7.Place on a hot tawa and cook on low flame. Drizzle little bit of oil on both the sides and cook until small brown spots start appearing from both the sides.
  8. 8.Follow the same procedure to make remaining koki’s. Serve immediately with tea, milk, yogurt or papad. Also pickle and onions, tomatoes gravy ...

My Tip:

Ghee can be used instead of oil. Koki is always thick and not thin like roti. Try to make it on non-stick tawa, it will absorb less amount of oil. Koki can be stored for a whole day, hence is best to carry on outings and while traveling. If you want to make a crispy and tasty koki, then allow it to cook on low flame.

Reviews for Sindhi masala Koki (2)

Rina Khanchandani6 months ago

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Pragya Dowlania year ago

wow.....really good n tasty one
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