Sindhi koki
While it boasts of some of the most delicious curries, Sindhi cuisine go much beyond that with its breads being irresistibly yummy as well! Koki is a breakfast staple which you can mistake for a paratha but it is, in fact, super thin and has a crumbly texture. Remember the onions are also moisture rich. I needed less than 1/4 cup water to knead the dough.
Went into Kailash Parbat, ordered a chaat platter, lassi and this koki too. I vividly remember, one day me and hubby went for shopping and were very hungry after that. Gradually add water and knead into a firm dough that is harder than that of rotis. Koki roti, i first tasted in Kailash parbat Singapore. Sindhi Koki is very famous for its taste, texture and simple recipe with minimum ingredients, easily found in every kitchen.Goes well with almost every dal. With a wide gamut of dishes and flavours, Sindhi cuisine is said to have a strong impact of Central Asian, South Asian, the Middle Eastern, Rajasthani and Gujarati cuisines on it. Mix the wheat flour, onion, salt, green chillies, cumin, anardana powder, chopped coriander, and 2 tsp oil. To make traditional Sindhi koki, combine the whole wheat flour, onions, coriander, green chillies, jeera, anardana, ghee and salt in a deep bowl and knead. One of the most interesting cuisines is the Sindhi cuisine, which is influenced by the cooking styles of Sindh region (now in Pakistan). Be it the fiery flavours of Rajasthani Laal Maas, the hint of sweet in Gujarati cuisine or the tadka of northern curries, the list is endless when it comes to the variety of food as you move around the country. India has a repertoire of fascinating dishes that never fail to impress our taste buds.