BM# 6 DAY 7

I have sweet memories attached with the koki. One of my dearest friend "D" is Sindhi. During the exams time whenever we used to do group study at her home, her mother treated us with Kokis at the tea time. I have had lunch many times at her home and I am a big fan of the Sindhi cuisine.
Today is the last day of the blogging marathon started by srivalli. I had fun blogging with all the seasoned bloggers. Hats off to your enthusiasm to blog daily. I am passionate about cooking but for blogging more frequently, I was in  need of a catalyst like this marathon event.
As part of the last day of the blogging marathon we needed to prepare a recipe from our fellow marathon blogger. I am paired up with Vaishali and, I am glad that I have found another creative soul. Since many of my recipes for this blogging marathon have been wheat flour based I thought it would be a good idea to pick and prepare the Sindhi Roti - Koki and Alu on side from Vaishali’s blog.

KOKI

Ingredients

• 1 cup wheat flour
• 2tbsp oil / ghee
• 1 small onion finely chopped
• 1 green chilly finely chopped
• ¼ tsp. crushed anardana /pomegranate seeds  (optional)
• 1/4th tea spoon turmeric powder  (optional)
• Coriander leaves
• Mint leaves
• Salt to taste

Method

• Take the flour in a bowl.
• Make a well in the center.
• Sprinkle salt and pepper.
• Pour oil / ghee. Add remaining ingredients.
• Mix well with hands till the flour resembles crumbs.
• Adding little water knead into a stiff dough.

• Make two balls.
• Roll into a thick chapatti.(do not use any flour for dusting)
• Put criss cross lines with a knife.(make sure you don’t go deep to cut it off.)

• Roast on slow flame ,smearing it with ghee on both sides till nice and crisp and a golden color.

• Serve hot with Sindhi alu and curd or with a hot cup of tea.

Note

• - The criss cross is to ensure cooking deep inside as these are rolled thick.

Sindhi Alu

Ingredients

• 4-5 potatoes
• 1/4  tsp.........turmeric powder
• 1/2 tsp..........chilly powder
• 1/4 tsp..........amchoor powder/sundried mango powder
• 1/4 tsp..........dhaniya powder/corainder seeds powder
• oil for shallow frying
• salt to taste

Method

• Heat oil.
• Add potatoes .
• Sprinkle salt.
• Fry for a few minutes.
• Cover and cook on slow flame till soft.
• Remove the excess oil.
• Sprinkle spices.
• Cover and cook for 2-3 minutes.
• Serve garnished with coriander leaves.

Have a look what my fellow Blogging Marathoner's are doing.