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Sindhi Koki With Tomato Chutney

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Sindhi favourite breakfast – koki served with a delicious tomato chutney.

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Sindhi Koki With Tomato Chutney

Main Ingredients

FOR DOUGH, Whole wheat flour (atta)

Cuisine

Sindhi

Course

Breads

Level Of Cooking

High

Ingredients

  • FOR DOUGH
  • Whole wheat flour (atta)
    1 cup
  • Onion ,finely chopped
    2 tablespoons
  • Fresh coriander leaves chopped
    1 tablespoon
  • Coriander seeds roasted and crushed
    1 teaspoon
  • Cumin seeds roasted
    1 teaspoon
  • Caraway seeds (shahi jeera)
    1 teaspoon
  • Semolina (rawa/suji)
    1 teaspoon
  • Gram flour (besan) roasted
    2 tablespoons
  • Salt
    to taste
  • Ghee
    3 tablespoons
  • Dried fenugreek leaves (kasoori methi) roasted and crushed
    2 teaspoons
  • For tomato chutney
  • Tomatoes chopped
    1 cup
  • Mustard oil
    3 tablespoons
  • Cumin seeds
    1 teaspoon
  • Green chillies chopped
    1 tablespoon
  • Pav bhaji masala
    1 teaspoon
  • Coriander seeds roasted and crushed
    1 teaspoon
  • Crushed black peppercorns
    1/2 teaspoon
  • Dried fenugreek leaves (kasoori methi) roasted and crushed
    1 teaspoon
  • Tomato puree
    3 tablespoons
  • Spring onion chopped
    1 teaspoon
  • Fresh coriander leaves chopped
    1 teaspoon
  • Salt
    to taste
  • Oats
    1 teaspoon
  • Dried fenugreek leaves (kasoori methi)
    a pinch to garnish
  • Fresh mint leaves chopped
    a pinch to garnish
  • Fresh coriander leaves chopped
    to sprinkl

Method

Step 1


Place wheat flour, onions, coriander leaves, coriander seeds, cumin seeds, caraway seeds, semolina, gram flour, salt, ghee and dried fenugreek leaves in a bowl and mix well.

Step 2


Add sufficient water and knead into a stiff dough. Cover with damp cloth and let it rest for 10 minutes.

Step 3


To make tomato chutney, heat mustard oil in a deep non stick pan till it begins to smoke and then switch off heat. Add cumin seeds, green chillies and tomatoes and saute on low heat till tomatoes turn pulpy.

Step 4


Add pav bhaji masala, coriander seeds, peppercorns, dried fenugreek leaves, tomato puree, spring onion, coriander leaves, salt and oats and mix well.

Step 5


Divide the dough into equal portions and roll each into a semi thick chapatti.

Step 6


Heat a non stick tawa, place the chapatti on it and cook. Turn over, apply a little ghee and cook for half a minute.

Step 7


Turn over again, apply a little more ghee and cook, turning sides till both sides are equally golden.

Step 8


Place a koki on a serving plate and place some chutney by its side. Sprinkle a little dried fenugreek leaves, mint leaves and coriander leaves over the chutney and serve immediately.

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