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Photo of Desi Ghee Smeared Bhagnari Jeera Black Pepper Koki by Anju Bhagnari at BetterButter
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Desi Ghee Smeared Bhagnari Jeera Black Pepper Koki

Jul-09-2016
Anju Bhagnari
5 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Desi Ghee Smeared Bhagnari Jeera Black Pepper Koki RECIPE

Not a typical Sindhi Koki, it differs in method, taste and recipe. My grandmum's recipe that my Sindhi mum learnt after marriage. Bhagnaris are a community different from Sindhis and have their own variations in cuisine, though the base remains Sindhi with a bit of Punjabi thrown in.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 1 cup whole wheat flour
  2. 5 tablespoon pure ghee, at room temperature
  3. 1/2 teaspoon black pepper powder
  4. Salt to taste
  5. 1/2 teaspoon jeera
  6. Pure ghee to smear while cooking ( 2 tablespoon )
  7. 3-4 tablespoon water ( To make a tight dough )

Instructions

  1. In a bowl, take the wheat flour.
  2. Add salt, jeera, black pepper powder.
  3. Add the ghee and mix it up so that the flour resembles like bread crumbs.
  4. Knead using as little water as possible to make a tight dough.
  5. Heat the pan. Make 2-3 rounds from the dough. Press them just a bit.
  6. Cook these rounds on the tawa on both the sides, till just a little golden brown.
  7. Now, roll out each flattened ball, as gently as possible to make thin kokis just like chapattis.
  8. Again, cook on the tawa at the slowest flame. Smear little desi ghee while cooking.
  9. Cook both the sides till done. These kokis are very crisp and delicious to taste and quick as well.
  10. Serve with curd, that has been flavored with little black pepper powder and salt.

Reviews (3)  

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Manish M Bhagnari
Sep-28-2021
Manish M Bhagnari   Sep-28-2021

I am a Bhagnari, from Ulhasnagar. I love this koki very much. Thanks for sharing it's recipe.

Ayushi Prakash
Jul-09-2016
Ayushi Prakash   Jul-09-2016

amazing! sindhi dishes are so nice.

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