Koki - Loli Sindhi Onion Parantha

Blogging Marathon # 49 , Week 1 Day : 2

Theme : Indian Bread Basket

Course : Breakfast , Brunch

Koki or Loli is made from wheat flour, onion and coriander. It is filling breakfast item which every sindhis love a lot. I learnt it from Astrani Aunty who was known for her cooking. She makes this every Loli every sunday with moong dal. It is simple yet yummy parantha which goes well with Dals, Curries, Pickles, Curd, Butter or even just without anything. It is good as travel food or as picnic food as it stays fresh for 2 days if made bit crispy without any refrigeration. 

Preparation time : 5 mins

Cooking time: 15 mins

Yields : 2 parantha

Difficulty level : Easy

Ingredients:

1/2 cup wheat flour

1 small onion finely chopped

1/2 tsp jeera / cumin seeds

1/2 tsp kalonji / onion seeds

1 tbsp finely chopped fresh coriander / dhaniya / clinatro

1 tbsp ghee

salt to taste

2 green chillies finely chopped

Ghee for frying

Method:

• In a bowl take flour add chopped onions, coriander leaves, jeera, kalonji, ghee and chopped chillies.
• Mix the flour and ingredients nicely, add little water and bind a stiff dough. ( I used 2 tbsp water)
  
• Rest the dough for 5 mins. Divide dough in 2 equal sized balls.
• Heat a tawa/ griddle. Roll the each portion little thick.
• Roast the rolled parantha for about a min on both sides.
• Take it off the flame and again roll the koki, till it is thick parantha. 1/8" thickness

• Place it again on tawa / griddle, cook it again for 2 min on each side.
• Add ghee and cook till it is golden brown.
• Repeat for the second koki.
• Serve with butter of any side of your choice.

Note :

• Mix the ingredients properly before adding water.
• Add water little by little or else you will end up with soft dough.
• You can skip of cooking and rolling back. I personally recommend this as it becomes more flaky and crispy then just roasting it straight.
• Do not try to roll it to thin after pre-cook as it may break into pieces.
• You can add dry annardanna it gives a nice and tangy taste.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49

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Regards,

Briju Parthasarathy