Sindhi Koki with Anda Ghotala

Instructions

1. 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. 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. 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. 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. 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.