jeera koki | How to make jeera koki

By Anjali Valecha  |  1st Feb 2018  |  
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  • jeera koki, How to make jeera koki
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About jeera koki Recipe

one of my childhood favourites again and a Sindhi speciality jeera kali mirch ki koki which mom used to make mostly in winters and served with hot cardamom milk.

jeera koki, a marvellous creation to spice up your day. jeera koki is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingjeera koki is just too tempting. This amazing recipe is provided by Anjali Valecha. Be it kids or adults, no one can get away from this delicious dish. How to make jeera koki is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of jeera kokiby Anjali Valecha. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. jeera koki is just the appropriate recipe to serve as many as 2. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

jeera koki

Ingredients to make jeera koki

  • 1 cup wheat flour
  • 1 tsp cumin seeds
  • 1 tsp black pepper powder
  • 1 tsp salt
  • 1 tbsp fresh malai or oil
  • ghee, as required
  • water, as required

How to make jeera koki

  1. Take wheat flour in a bowl.
  2. Add salt, black pepper powder,cumin seeds and malai or oil.
  3. Make a slightly stiff dough with as little water as required and keep aside.
  4. After 10 mins standing time, take a ball of dough and flatten with hand between your palms.
  5. Put it on a hot tawa and lightly roast on both sides till there are little brown spots.
  6. Remove it on rolling surface and with a rolling pin make a small but thick parantha or koki.
  7. Make small slots on one side of koki so it doesn’t puff up like parantha.
  8. Put it back again on hot tawa and on low to medium flame shallow fry on both sides with ghee.
  9. Serve koki hot , with tea or milk.

Reviews for jeera koki (1)

Milli Garg9 months ago

Would love to try this.

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