Masala Koki is one of the spicy and flavored Sindhi style koki recipe, simply a thick wheat flour paratha i with onion and spices to make the delicious breakfast dish. I just tried another variation, by adding cooked daal, I saw on a cookery show and belive me the result is really good. The taste and the nutritive value increased by many times. Serve immediately after making for the best result.
Wheat flour 2 cups
Cooked Daal (Chana or Masoor) 1 cup (can use left over Daal)
Onion 1 thinly chopped
Green chillies 2 finely chopped
Garlic 4 cloves grated (optional)
Carom seeds (ajwain) 1/2 tsp
Red chilli powder 1/2 tsp
Coriander Seeds 1/2 tsp crushed
Thick Fennel seeds 1/2tsp crushed
Fresh coriander leaves chopped
Ghee 1 tbsp
Anardana Powder 1/2tsp (roasted)
Salt to taste
Combine all the ingredients in a big bowl except the oil.
Knead a stiff dough by gradually adding little amount of water.
Divide the dough into 8 equal portions.
Make the rounds and roll out each round portion with the rolling pin.
Use dry flour if require at the time of rolling.
Roll out each portion like a parantha.
Put it on hot tawa and leave to cook on low flame.
Apply little amount of oil on both the sides.
Roast evenly until it is crisp and little browned.
Serve hot with curd, pickle or chutney.
Masala koki should be served immediately, the delay in serving can ruin its taste and fresh aroma.
You may apply butter at the time of serving.
Ghee can be used at the time of roasting.