Koki

For the Dough:

• 2 cups Aazol’s Low Gluten Khapli Atta
• 1 teaspoon ajwain (carom seeds), roasted
• 1 small onion, finely chopped
• 2 green chillies, finely chopped
• 2 tablespoons coriander leaves, chopped
• ½ teaspoon salt
• ½ teaspoon red chilli powder
• ½ teaspoon black pepper powder
• 2 tablespoons Aazol’s Pure Gharwala Ghee
• ¾ cup water (adjust as needed)

For Cooking:

• Aazol’s Pure Gharwala Ghee

Method:

1. Prepare the Dough:

In a large mixing bowl, combine Aazol’s Low Gluten Khapli Atta, roasted ajwain, onions, green chillies, and coriander.

Add salt, red chilli powder, black pepper, and Aazol’s Pure Gharwala Ghee.

Gradually add water and knead into a firm dough.

Cover and let the dough rest for 15-20 minutes.

2. Shape and Roll:

Divide the dough into small, equal-sized balls.

Roll one ball into a thick, round disc (about 5-6 inches in diameter).

Using a knife, make small cuts or slits on the rolled dough.

3. Cook the Koki:

Heat a tawa or skillet over medium heat.

Place the rolled koki on the hot tawa and cook for 1-2 minutes.

Flip and apply Aazol’s Pure Gharwala Ghee on one side.

Flip again, apply ghee on the other side, and press gently with a spatula.

Cook until both sides turn golden brown and crisp.

4. Serve Hot:

Enjoy your Sindhi Koki with curd, pickle, or a hot cup of chai.

Relish the crispy, flavour-packed Koki, made even better with Aazol’s Low Gluten Khapli Atta and Aazol’s Pure Gharwala Ghee!