How to make Sindhi Koki
Take wheat flour in a big bowl and add turmeric powder, carom seeds, cumin seeds, green chilly, ginger, black pepper, salt, dry pomegranate seeds, asafoetida, green coriander, mint sprigs and 1 tbsp ghee into it. Mix everything really well and now with help of water knead soft dough, same as required for making paranthas. Cover and keep the dough aside for 10 to 15 minutes to set.
Knead the dough again, until smooth. Preheat tawa over a flame. Make a lump from dough and roll giving it a round shape. Dust the dough in dry flour and roll out into a roti with 3 to 4 inch diameter. Now place this rolled chapatti over the tawa.
Roast the chappati on both side for about 30 to 40 seconds and take it off flame. Place it over a rolling pin and mash it. Now roll it back into a round dough ball and roll out again into a chappati with 3 to 4 inch circumference.
Now spread some ghee over the tawa and place the koki over it. When koki gets darker on the surface, flip the side. When its roasted from beneath, spread some ghee over the upper side. Flip again and spread some ghee over this side as well. Roast the koki on medium flame until it gets brown spots on both sides. Take off koki from flame and place it over a plate. Likewise prepare all koki.
Steaming hot koki is ready. Serve tantalizing koki with koki, chutney, pickle or any other things.
If you relish eating onions then take 1 onion and chop it finely. Mix it in flour and make koki.
For 5 to 6 koki
Time - 30 minutes