Masala Koki is a popular dish from Sindhi cuisine.
Masala Koki is an authentic dish. It has a fabulous taste with minimum ingredients like whole wheat flour, onion, coriander leaves, chili, and some spices. Moreover, it is famous for its texture also. It is served with curd and pickle, usually for breakfast. Koki is a little crunchy, chewy, and slightly hard rather than a soft texture. The trick to prepare koki is also unique. We have to roll out it 2 times to make it crunchy. So, try this recipe in your kitchen and share your valuable feedback with us.
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This recipe was prepared by a lovely Mom: Sajni Vangani From Rajasthan
Tips and Suggestions by a Mom Chef:
- Coriander leaves, green chili, and onion paste can be prepared in chopper instead of mortar pestle.
- Use few drops of water to prepare tight consistency dough.
- The dough should be dry and rough.
- If dough becomes soft that means you have used more water.
- Koki should be rolled out 2 times to roast it evenly.
- Roll the koki with light hands otherwise, it will break.
- To roast koki well from the inside, make some cracks on it using a sharp object or knife.
- Use oil while roasting to make crispy koki.
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