I still recollect the day we both met in the office lobby waiting for the HR to come and tell us the result of our final interview. The wait was for about 5-6 hours where we ended up sharing much more than our anxiety.
Well we survived that day and many days after that till date…
The famous sindhi koki is what her mother made often for tiffin. I have dared to make it at home with some twist.
2 cups whole wheat flour
1/2 cup full fat cream (this is aunt’s special addition)
1 spring onion with greens chopped (traditionally used regular onion)
1/4 cup chopped coriander
2 tspn chopped green chillies
1 tbsp ghee / clarified butter( I added half a teaspoon)
salt to taste
1) In a large bowl, mix the flour, salt, ghee and cream. Rub it with hands so that it becomes a crumbly mixture.
2) Add the chopped onions with greens, coriander and green chillies.
3) Add some water to make a semi stiff dough.
4) Knead well until the dough is soft. Try not to add water or flour at this stage. Yet the texture should be soft
5) Cover the dough for 5-10 min and let is stand
6) Pinch out small balls of the dough and roll it out. to form 1/2 inch thick small rotis
7) On a hot griddle, roast the koki’s until there are light spots on both sides.
8) Do not use oil, there is enough fat in the dough. But if required use only ghee.
9) Serve with masala curd or chutney
I served with masala curd and burnt garlic and spring onion rice. (recipe to be posted)