It was just another busy day at work. Once I was home, the prospect of preparing dinner was daunting. As I was considering various quick and healthy options, I decided to make Koki, a typically Sindhi paratha. I have fond memories of gorging on hot parathas fresh off the griddle at my friend's place. I didn't need too many ingredients and the best bit was that this paratha didn't need a side dish as an accompaniment. Served with curd and chopped mango pickle, it made for a quick wholesome meal.
What you need:
Step 1: Prepare the Dough
Dried Pomegranate seeds and dried mango powder (Amchur) are used in many Indian dishes. Pomegranates are excellent source of antioxidants. Pomegranates score over green tea and red wine in antioxidants. For health benefits of Pomegranates check here: http://www.targetwoman.com/articles/medicinal-benefits-of-pomegranate.html
Step 2: Roll out and Cooking
Step 3: Serving Tips
The amount of oil or ghee depends on individual preference. Use a non-stick pan for a healthier choice. To get a flakier texture, you can roll it initially into a small circle and cook it for a bit on the tava. Take it down and then roll it out again to a bigger koki. Now put it on the griddle and cook till done. Do not make the dough soft like it is done for regular rotis and phulkas. You can choose to add amchur or dried mango powder. Some prefer to add mint leaves for flavor.
A sweeter version of the koki is made with wheat flour and jaggery. Kokis keep well for a day or so and are ideal for travel. Wrap them in foil and carry them along for road trips.