Koki - Sindhi Roti (Indian Flat Bread)

Mostly my weekend brunch is any kind of roti, either it is leftover rice roti, missi roti, any leftover subji or dal mixed in flour and have that. When I was thinking about breakfast my mom used to make , this roti pop up in my mind. My mom made this lot of time and didn't know name of this, we used to say, onion and anar bhakri. Because it was so crunchy and chewy, its perfect for breakfast. After blogging I came to know lot of dishes which my mom used to make it but me didn't know actual origin or name of it. My mom used to work with lot of different culture people so everyone brought their lunch and share it and as like every mom, she is the best cook ever, then my sister is. So one day thinking to make new kind of rotis for my weekend brunch, and thought why not to make this. Made it and loved it. This has very chewy and crunchy taste because it roast twice. Some people make just round and roast it, some make it little bigger and roast it and then make big circle. I did little bigger and then roast it on both side only for 3 seconds and roll it and make it big and cook it. You can have it for lunch with pickle or with any other gravy dish too. When you have kids , you have to find dishes where they also can enjoy as well nutritious too.

Got the inspiration from Merry Tummy: Koki (Sindhi Bread)

Ingredients :

2 cups Whole wheat flour
1 onion finely chopped ( I chopped half the onion and grate the other half)
1 green chili or more as per taste , finely chopped
few strings of coriander finely chopped
salt to taste
2 tbsp. oil for flour and rest as need to cook roti
1/2 tsp. cumin seeds
1/2 tsp. Anardana ( dried pomegranate seeds)

Method:

If you want you can cut the whole onion but grating will give nice taste in flour too.
Take flour, add onion, chili, coriander leaves,  salt , cumin seeds, anardana and 2 tbsp. oil and make a dough.
Add water as needed and make a stiff dough. Make golf ball size balls.

I made 8 balls out of it. Take one ball and flatten it and just roll it little bit. don't flatten too much and roast in on hot tava for 3 seconds on each side. Take it  out and roll it again with rolling pin , till you make it nice size paratha, this makes it chewy.

If you wish, you can make a ball again and then roll it too.

Then roll it as per your size and put it on hot griddle and cook on both sides , apply ghee or oil and roast it.

Finish everything and serve hot with hot tea or for lunch with yogurt or gravy dish.

Now these are made by my mom.

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