A crisp and flaky flatbread from Sindhi cuisine, loaded with onions, green chilies, and spices. This double-cooked bread is a delightful breakfast or travel food, perfect with yogurt and pickle.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
450cal
10gprotein
51gcarbs
25g
Ingredients
2 cup Atta
2 tbsp Besan (Adds crispness)
1 medium Onion (finely chopped)
2 piece Green Chili (finely chopped, adjust to taste)
Crispy, double-fried potato slices tossed in a tangy and spicy masala. This classic Sindhi snack is incredibly addictive and makes a perfect side dish for any meal.
Crispy Aloo Tuk with homestyle Koki - a perfectly spiced, energy-giving meal for any time!
This sindhi dish is perfect for lunch. With 671.54 calories and 12.48g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp
Turmeric Powder
1.5 tsp Salt (or to taste)
7 tbsp Ghee (3 tbsp for the dough (moyan) and 4 tbsp for cooking)
0.75 cup Water (approximately, for kneading a stiff dough)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, besan, salt, red chili powder, turmeric powder, cumin seeds, ajwain, and anardana powder. Mix the dry ingredients thoroughly.
Add the finely chopped onion, green chilies, and coriander leaves. Mix well to distribute them evenly.
Add 3 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky texture.
Gradually add water, a little at a time, and knead to form a stiff and tight dough. Avoid making the dough soft, as it will be difficult to handle.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2
Shape and First Roast
After resting, knead the dough once more. Divide it into 8 equal portions and roll them into smooth balls.
Take one ball, flatten it slightly, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick.
Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee.
Cook for about 1 minute on each side until it's partially cooked and has a few light brown spots. This is the first 'kaccha' roast.
3
Crumble and Re-roll for Flakiness
Carefully remove the partially cooked koki from the tawa. While it's still warm (handle with care), place it on a flat surface.
Gently break or crumble it with your hands or by pressing it inside a kitchen towel. This unique step creates the signature flaky layers.
Gather the crumbled dough back into a ball, pressing it together firmly. Roll it out again to the same size as before.
4
Final Roast
Place the re-rolled koki back on the tawa, reducing the heat to low-medium.
Drizzle about 1/2 tablespoon of ghee on top and around the edges.
Cook for 2-3 minutes, pressing down gently with a spatula, until the bottom is golden brown and crisp.
Flip the koki, apply another 1/2 tablespoon of ghee, and cook the other side until it is equally crisp and well-cooked through.
Repeat the entire process (steps 2-4) for the remaining dough balls.
5
Serve
Serve the Sindhi Koki hot off the tawa for the best texture.
It pairs wonderfully with plain yogurt (curd), mango pickle (achaar), or a hot cup of masala chai.
222cal
3gprotein
24gcarbs
14gfat
Ingredients
500 g Baby Potatoes (scrubbed clean)
2 cup Vegetable Oil (for deep frying)
1 tsp Salt (or to taste)
1 tsp Red Chili Powder (adjust to spice preference)
0.25 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Amchur Powder (dried mango powder)
0.5 tsp Chaat Masala (for garnish)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
First Fry the Potatoes
Wash and scrub the baby potatoes thoroughly. Pat them completely dry with a kitchen towel; any moisture will cause the oil to splatter.
Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small piece of potato in; it should sizzle and rise to the surface.
Carefully add the potatoes to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 10-12 minutes, stirring occasionally, until the potatoes are cooked through and tender. You can test this by piercing one with a knife; it should go in easily.
Using a slotted spoon, remove the potatoes from the oil and place them on a plate to cool for 5-7 minutes, just until they are cool enough to handle.
2
Flatten and Second Fry
Take each warm potato and place it on a flat surface like a cutting board.
Gently press down with the base of a small bowl or your palm to flatten it into a thick disc, about 1/2-inch thick. Be careful not to mash it completely.
Increase the heat of the oil to medium-high.
Carefully slide the flattened potatoes back into the hot oil, again frying in batches to maintain the oil temperature.