Sindhi Koki – A Hearty Breakfast for Humid, Confusing Weather Days

There’s something unsettling about humid, unpredictable weather, which makes eating feel like a chore. One minute, we find sticky, irritating heat; another minute, we find wild gusts of wind blowing our senses. These days, our stomachs feel rebellious against the idea of lunch or snacking. But what if we could fuel ourselves with the right meal in the morning to sustain longer hours! A meal that keeps us going without bothering our digestive system.
Welcome, Koki—a traditional Sindhi breakfast that’s fulfilling, nutritious, delicious, and suitable for every weather. Koki is a morning hero made with Apple Chakki Fresh Atta – 100% Atta, 0% Maida, Apple Besan, spices, onions, and a generous touch of ghee. Koki is designed to keep anyone full without making them feel heavy. Today’s Koki is extra special because it is made with Apple Chakki Fresh Atta and Apple Besan, one of the largest manufacturers of besan in Gujarat and one of the biggest suppliers of chakki fresh atta in Gujarat. So, it guarantees taste, health, and happiness.

History of Sindhi Koki:

But, do you know that in India, Koki is not just food; it’s a piece of history. After the partition of India, people from Sindh, usually known as Sindhi families, scattered across the country carrying recipes of Sindhi cuisine, a symbol of simplicity and resilience. Among them, there was a Koki, which got renowned worldwide due to its easy process style, simple ingredients, and longer shelf-life.
So let’s check out the recipe for Koki with Apple Chakki Fresh Atta and Apple Besan, a true representation of the simplicity of traditional Sindhi cuisine.

Ingredients for Sindhi Koki:

Apple Chakki Fresh Atta—1 Cup
Apple Besan – 2 Tbsp
Apple Himalayan Rock Salt—as per taste
Ghee—3 Tbsp
Ajwain—1 tsp
Jeera—1 tsp
Kasuri Methi—1 tsp
Crushed Black Pepper—¼ tsp
Red Chilli Powder—1 tsp
Finely Chopped Green Chilli – 1 Tsp
Finely Chopped Onion—½ Cup
Dried Pomegranate Seeds—1 tsp (crushed)
Water—as per requirement

8 Steps To Make a Crispy, Tasty Sindhi Koki:

For a crispy, tasty Sindhi koki, combine Apple Chakki Fresh Atta, Apple Besan, Apple Himalayan Rock Salt, and ghee. Mix until the ghee is incorporated with the flour and the mixture becomes crumbly.
Once it is properly mixed, add ajwain, jeera, kasuri methi, crushed black pepper, red chili powder, finely chopped chilies, finely chopped onions, and crushed dry anardana to it.
As onions contain moisture, hold off on water initially.
Gradually add water and knead the dough until it becomes tight but pliable. Do not rest the dough to maintain the desired texture and crispiness of koki.
Make medium-sized balls and flatten them into thick discs. Use a knife to create a criss-cross pattern on the surface of the discs for even cooking.
Heat a pan and cook the koki disc ball on both sides well on a high flame. Once both sides are cooked, remove them from the pan and roll the disc into a larger circle.
Finally, cook the koki on medium flame, generously brushing with ghee.
Cook it until it turns golden brown on both sides and serve it with green chutney or dahi in the morning.

Conclusion:

When the weather drains the energy and appetite. Koki gives the much-needed strength and nutrition. So, when are you making this beautiful slice of tradition with Apple Chakki Fresh Atta and Apple Besan?
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