Your Food Lab's video: Sindhi Koki Recipe 10 Minute Breakfast Recipe Chef Sanjyot Keer

Full written recipe for Sindhi Koki Prep time: 10 minutes Cooking time: 15-20 minutes Serves: 3-4 people Ingredients: WHEAT FLOUR | गेहूं का आटा 3 CUPS GHEE | घी 3 TBSP SALT | नमक TO TASTE CAROM SEEDS | अजवाइन 1/2 TSP ANARDANA POWDER | अनारदाना पाउडर 2 TSP GREEN CHILLI | हरी मिर्च 3 NOS. (CHOPPED) ONION | प्याज़ 1 LARGE (CHOPPED) CUMIN SEEDS | जीरा 1 TSP BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) WATER | पानी 3/4 CUP WHEAT FLOUR | गेहूं का आटा (FOR DUSTING) GHEE | घी AS REQUIRED (FOR COOKING) Method: In a large bowl add the wheat flour along with ghee & salt, mix well & rub the flour between your hands to incorporate “moyan” or shortening, to check if it’s done properly, take some flour in your hand make a fist, the flour should hold its shape once you release the pressure. Further add carom seeds, anardana powder, green chilli, onion, cumin seeds, black pepper powder & fresh coriander, mix well & gently knead the dough so that the onion starts to release its moisture. Then add water in & batches & bring the dough together, you don’t have to knead the dough, it should be a very stiff & uneven dough. Divide the dough into 6 equal portion & form rough roundels, cover the doughballs with a towel & set a taw over high heat while you shape the koki. Now take a doughball & place it into a flat surface, press it gently to flatten it a bit & then roll it out into a thick paratha, its edges will tear & its shape will be uneven, you don’t have to try & make it round, it should be 1 cm thick approx. or as you prefer. During winters if the doughball becomes too stiff to roll you can cook the doughball on the hot tawa from from the sides for a few seconds & then roll it out. Once you have made a thick koki, use a small knife to make incisions on it, make sure you coat the tip of the knife with some dry flour. Place the koki on the hot tawa & cook it over low flame until it golden brown spots appear on one side then flip & cook it from the other side similarly, make sure you don’t add any ghee at this stage. Once brown spots have appeared on both the sides, add ghee & cook the koki until it turns crisp from both the sides. Your delicious koki is ready, serve it with some masala dahi, achaar or with hot chai. The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Dough 1:23 Cooking Process 5:06 Plating 8:55 Outro 9:33