Known as “Gogi” in my household and “Sindhi Koki” otherwise, is essentially a thick, whole wheat flatbread prepared using various spices in combination with onion and cilantro. Sindhi cuisine refers to the native cuisine of the “Sindh” region in Pakistan. Sindhi cuisine was brought to India by the Hindu Sindhis who migrated from the Sindh region, after the Independence in 1947**.
The unique way of cooking the “Koki”, makes it crisp & flaky.
Prepared Roti Dough
Salt to taste
Pepper to taste
1/2 tsp Ghee/Clarified Butter/ oil + more to fry
Masala Gogi :
1 cup Whole Wheat Flour
Water as Required
2.5 tbsp Ghee, Melted
1/4 cup Onion, Finely Chopped
1/4 cup Cilantro Leaves, Finely chopped
1-2 Green Chilli, Finely chopped
1/4 tsp Anardana powder/ Dry pomegranate seed powder (optional)
Salt & Pepper to Taste
Method: Plain Gogi/Koki
1. Take dough, enough for approx two rotis. Roll out and add ghee+salt+black pepper. Spread evenly. Bring together the edges of the dough towards center to cover the contents. Roll the dough into a ball again.
2. Using a rolling pin, roll out a parantha of approximately 5mm thickness. It will be a small size parantha because of the thickness.
3. Heat a pan/skillet/griddle on medium low heat and once hot, cook the parantha on both sides for approximately 15-20 seconds each side.
4. Thereafter, take it off the griddle ,break it n roll it again into parantha.
5. Put it on griddle and cook from both sides. Brush a little ghee/oil on both sides and cook until brown specks appear and the parantha is fully cooked. Voila! Gogi/ Koki parantha is ready. Serve hot with yogurt, pickle or Chai!
Method: Masala Gogi/ Koki
1. In a bowl, take whole wheat flour, onions, salt, pepper, anardana powder and cilantro leaves. Add the ghee to this mixture and combine well.
2. Now, slowly add water to prepare a smooth, pliable dough. Cover and set aside for 15-20 minutes.
3. After the resting period, divide the dough into equal, lime size balls. Roll out each ball and cook shown in the images above. We do not apply additional salt, pepper & ghee to this, as those have been added to the dough already.
1. Do not overcook the parantha(bread) in the first go or else it will be difficult to break it and roll it again.
2. The more the ghee/clarified butter, the better it tastes.
3. Do not roll out too thin.
**Source – Wikipedia
©Foodbound 2014-2017. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.