How to make Mini Koki - This Sindhi delicacy made in small roundels can be served like a finger food.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Onion (प्याज़ )

Cuisine : Sindhi

Course : Breads

Mini Koki Recipe Card

Mini Koki
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Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

For more recipes related to Mini Koki checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Chinese Paratha, Coconut Stuffed Naan, Hara Bhara Paratha, Herbed Bread.

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mini Koki Recipe

  • Whole wheat flour (atta) 1 cup

  • Onion finely chopped 1 medium

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chillies finely chopped 1-2

  • Dried pomegranate seeds (anardana) roasted and crushed 1 teaspoon

  • Salt to taste

  • Milk as required

  • Oil 1 tablespo for basting

  • Hung yogurt as required

  • Sumac powder to sprinkle

Method

Step 1

Take flour in a bowl. Add onion, coriander leaves, green chillies, pomegranate seeds, salt and sufficient milk and knead into a semi-stiff dough. Add 1 tablespoon oil and knead well. Set aside for 15-20 minutes.

Step 2

Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into ½ cm thick sheet. Cut into squares using a small square cookie cutter.

Step 3

Heat a non-stick tawa. Roast the squares, turning sides and basting with some oil, till they are evenly golden on both sides. These are koki.

Step 4

Place kokis in pairs one on top of other, on a serving platter, put hung yogurt quenelles on top and sprinkle some sumac powder.

Step 5

Serve immediately.