Name: SINDHI KOKI recipe by Shobha Keshwani at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Wheat flour - 3 cups; Oil - 4 tbsp to add while kneading; Onions - 1 (very very finely chopped); Green Chillies - 4 (finely chopped); Coriander Leaves - 1/2 cup (finely chopped); Dried Pomegranate seeds - 1 tsp (crushed); Caraway seeds/kummel seeds ................. 1 tsp; Salt to taste; Ghee or oil .. as needed to make kokis

Ingredients Serving: 4

Wheat flour - 3 cups
Oil - 4 tbsp to add while kneading
Onions - 1 (very very finely chopped)
Green Chillies - 4 (finely chopped)
Coriander Leaves - 1/2 cup (finely chopped)
Dried Pomegranate seeds - 1 tsp (crushed)
Caraway seeds/kummel seeds ................. 1 tsp
Salt to taste
Ghee or oil .. as needed to make kokis

Instructions

Take flour in a bowl. Add the entire 4 tbsp oil into the flour and mix well with fingers until the oil disappears into the flour.
Add the onions, green chillies, coriander leaves,caraway seeds, pomegranate seeds and salt and knead the into a hard dough using water.
Make about 5 big balls from the entire flour quantity.
Roll each ball into a 5 cm diameter thick circle of 1 cm width.
Heat a roti pan, and place the thick rolled out roti onto the pan. Heat for exactly 3 seconds and not more, and turn over. Heat this side also only for 3 secs, then remove.
Immediately roll this half-baked roti into a large roti, double the original size.
Transfer onto the tawa again, and fry using 2 tsp pure ghee or butter, until it becomes well roasted and crispy.
Serve hot with yogurt sprinkled with salt n pepper and pickle.

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