The Next on the wagon is Pepper Koki. Koki is a Sindhi Style Flatbread, served as Breakfast or as a Snack. I Chose this recipe from Vaishaliji's Blog!!! Such a sweet person she is, i messaged her twice or thrice asking doubts on the 2/3 recipes, she was very kind and answered my doubts patiently. Thanks a lot vaishaliji!!!!
I saw two varieties in Vaishali's post. One is Pepper Koki aka Kari Mirch Waree Koki and another one is Masala Koki. I tried the pepper koki yesterday. Turned out great. They are Thick and Crisp, like a biscuit. So, we had some for our evening coffee yesterday with our guestand today morning packed some for my hubby's breakfast with Apple-Carrot Raita and Tri-daali Dal. These Koki's/Flat-bread stay good for 2-3 days, so apt for travel. The taste of pepper here and there in a bite, gives a nice kick to this Flat-bread!!!
Ingredients
1 Cup Whole Wheat Flour
1/2 tsp Black Pepper
1 tsp Ghee
Salt to taste
1/4 - 1/2 Cup of Water to make the dough
Method
Take the Flour in a wide bowl, add Pepper, Salt and Ghee to it.
Mix the ghee into the flour and it will start to resemble a coarse mixture, Now add water little by little to make a tight dough. Do not add all the water at the same time
Divide the dough into two balls, Roll each ball into a thick Disc, using a knife make diagonal cuts on the disc. Since these bread's are rolled thick, the criss-cross markings on them , make sure they are cooked from the inside too!!!
Heat a tava, cook the disc on the both the sides until brown spots appear on them. Smear ghee on both the sides and cook. Keep the flame in medium and cook both sides until crisp.
We had it with our evening tea. The Koki stays good for 2 days.
Apple-Carrot Raita
Ingredients
1/2 an Apple
a handful of baby carrots or 1/2 a medium normal Carrot
1/2 Cup Whisked yogurt
1/2 tsp Ginger shredded
1/2 a green chili
a pinch of red chili and cumin powder
Salt to taste
Method
Chop the apple into small pieces, Chop the baby carrots into 2/3 pieces each carrot.
Whisk the yogurt, add ginger, green chii and the chopped apples and carrots. Add Salt and Mix well.
Serve with Koki or any other Indian Flat bread.
Tri-Daali Dal
Ingredients
1 Cup Split green Moong Dal/Dhuli Moong
1/4 Cup Split Black Dal/Dhuli Urad with Chilka
1/4 Cup Gram Dal/Chana Dal
1 Large Tomato
1 tsp ginger
1-2 green chilies
1/4 tsp Turmeric powder
Salt to taste
Tempering
1-2 tsp oil
1/2 tsp Cumin Seeds/Jeera
4-5 Garlic Cloves, Chopped
Handful of Fresh Coriander for Garnishing
Method
Wash and Soak the dal for 30 minutes. Take the dal in a pressure cooker, add the tomatoes, ginger, chili, turmeric powder and salt. Add about 3 cups of water and pressure cook for 4-5 whistles.
When the pressure releases, Open the cooker and mash the dal roughly with the back of a laddle.
Heat the oil given under "Tempering", add the cumin, chopped garlic cloves, wait until garlic roasts and turn brown, add this sizzling tempering to the dal, add Coriander leave, mix Well and Serve Hot with Roti/Rice.
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