Name: jeera koki recipe by Anjali Valecha at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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

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