Name: Peanut Dahi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup Peanuts (raw and unsalted); 3.5 cup Water (for grinding); 2 piece Green Chili (with stems intact, as a starter culture); 0.5 teaspoon Salt (optional, to taste)

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Sindhi Koki & Vegan Curd Recipe - North Indian Snack | CraftMyMeals

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.

Ingredients

1.5 cup Peanuts (raw and unsalted)
3.5 cup Water (for grinding)
2 piece Green Chili (with stems intact, as a starter culture)
0.5 teaspoon Salt (optional, to taste)

Instructions

1
Soak the Peanuts (6-8 hours)
- Rinse the raw peanuts thoroughly under cool running water to remove any dust.
- Place the rinsed peanuts in a large bowl and cover them with at least 3-4 inches of fresh water.
- Let the peanuts soak for a minimum of 6-8 hours, or overnight. Soaking softens them for a creamier blend and helps reduce phytic acid.
2
Prepare the Peanut Milk (5 minutes)
- Drain the soaking water completely and discard it. Give the peanuts another quick rinse.
- Transfer the soaked peanuts to a high-speed blender.
- Add 3.5 cups of fresh water. Blend on high speed for 3-4 minutes until the mixture is completely smooth, creamy, and free of any grit.
- For the smoothest dahi, strain the milk through a nut milk bag or a fine-mesh sieve lined with cheesecloth. Squeeze well to extract all the liquid. This step is crucial for a non-gritty texture.
3
Culture and Ferment the Dahi (8-12 hours)
- Pour the strained peanut milk into a clean saucepan. Gently warm it over low heat, stirring occasionally, until it is lukewarm. The ideal temperature is 38-40°C (100-104°F). It should feel comfortably warm to a clean finger, like a baby's bottle. Do not boil or overheat, as this will kill the cultures.
- Transfer the lukewarm milk to a clean, dry glass, ceramic, or steel container.
- Gently drop in the green chilies with their stems intact. The stems contain natural microbes that will initiate fermentation.
- Cover the container with a lid (do not seal it tightly) and place it in a warm, dark, and draft-free place like a cupboard or a turned-off oven.
- Allow it to ferment undisturbed for 8-12 hours. The time will vary depending on the ambient temperature. In warmer climates, it may set in as little as 6 hours.
4
Chill and Serve (3-4 hours)
- Once the dahi has set (it will be thick and slightly wobbly, not runny), gently remove and discard the green chilies.
- Place the set dahi in the refrigerator to chill for at least 3-4 hours. Chilling helps it to firm up further and develops its flavor.
- Before serving, you can stir in the optional salt. Serve chilled as you would with regular dahi.

Sindhi Koki with Peanut Dahi

Nutrition per Serving

Recipes in this Meal

1. Sindhi Koki

Ingredients

2. Peanut Dahi

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About Sindhi Koki with Peanut Dahi

Instructions

Ingredients

Instructions