Masalewari Koki (Spiced Sindhi Bread)
A Flavorful Sindhi Delight for Breakfast
Masalewari Koki, also known as Spiced Sindhi Roti, is a traditional and aromatic flatbread that hails from the Sindhi cuisine of Pakistan and India. This hearty breakfast dish is infused with a blend of fragrant spices, fresh herbs, and earthy flavors. With its crispy texture on the outside and soft, flavorful inside, this savory bread pairs wonderfully with cool boondi raita and refreshing dhaniya pudina chutney. Prepare to indulge in a delightful treat thatβs as satisfying as it is delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Onion (finely chopped) | 1 medium |
| Fresh Ginger (finely chopped) | 1 inch piece |
| Green Chilies (finely chopped) | 2 (adjustable, based on spice preference) |
| Fresh Coriander (Dhania) Leaves | 3 tbsp |
| Fresh Mint (Pudina) Leaves | 2 tbsp |
| Turmeric Powder (Haldi) | 1/4 tsp |
| Asafoetida (Hing) | A pinch |
| Cumin Seeds (Jeera) | 1/4 tsp |
| Ajwain (Carom Seeds) | 1/4 tsp |
| Red Chilli Powder | 1/2 tsp |
| Anardana Powder (Pomegranate Seed Powder, crushed) | 1/4 tsp |
| Ghee (clarified butter) | As required (for dough and roasting) |
| Salt | To taste |
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Sindhi
Course: Indian Breakfast
Diet: Vegetarian
Instructions:
-
Mix the Dough:
Begin by placing the whole wheat flour into a large mixing bowl. Add the finely chopped onion, ginger, green chilies, coriander leaves, mint leaves, cumin seeds, ajwain, turmeric powder, red chili powder, dry crushed anardana powder, asafoetida, and salt. Mix all the ingredients thoroughly to ensure an even distribution of the spices and herbs throughout the flour. -
-
Knead the Dough:
Gradually add water, a little at a time, to form a soft dough. Be mindful not to add too much water at once. Once the dough comes together, add 2 tablespoons of ghee and knead the dough again to incorporate it well. Cover the dough with a damp cloth and set it aside for about 10-15 minutes to rest. -
Rest the Dough:
After the resting period, knead the dough again to ensure itβs smooth and soft. This second kneading helps to make the koki soft yet firm enough to hold its shape while cooking. -
Prepare the Kokis:
Preheat a tawa (griddle) over medium heat. While the tawa heats up, divide the dough into small portions, about the size of an orange. Roll each portion into a smooth ball. Lightly dust the dough balls with dry flour and flatten them using a rolling pin to form thick rotis (about 3-4 inches in diameter). -
Cook the Kokis:
Once the tawa is hot, place one roti onto it. Cook the roti on medium flame, flipping it occasionally, until both sides are golden and crisp. Brush the cooked koki with ghee generously on both sides to enhance the flavor and crispiness. Continue cooking until the koki turns a lovely golden brown with a slight crisp on the edges. -
Serve:
Once the koki is perfectly cooked and crispy, remove it from the tawa and serve it hot. This flavorful Masalewari Koki is best enjoyed with a side of cool boondi raita and tangy dhaniya pudina chutney. It makes for an excellent start to your day!
Serving Suggestions:
Pair your Masalewari Koki with Boondi Raita, which offers a soothing and creamy texture, or opt for Dhaniya Pudina Chutney for an extra burst of fresh, tangy flavor. Either way, this traditional Sindhi breakfast dish is sure to delight your taste buds and provide lasting satisfaction.
This Masalewari Koki recipe is a simple yet flavorful introduction to the wonderful world of Sindhi cuisine. With its blend of spices and herbs, it’s a great option for a wholesome breakfast or a light lunch. Whether you’re a seasoned cook or just starting to explore Indian flatbreads, this recipe is an easy and rewarding choice to try!
