Basar Ji Koki/ Onion Koki - Sindhi Breakfast Dish

This dish is one of the most selling dishes on the menu of The Sindhi Kitchen and I can't even recollect how many portions we have served or how many of these we have rolled and cooked and served.

It's one famous Sindhi dish that most of the people know and also for Sindhis, its a typical breakfast dish. Also, keep in mind, it's quite filling.

This recipe is based on what we serve and what my mom makes at home. Nothing beats the way my grandmom makes it even though the recipe is the same. They say na that everyone's hand has that magic and believe me, my grandmom does have that magic in her hands. Her food just satisfies you on another level.

A lot has been told about the dish, its time to get down to cooking.

P.S. there is another version of the Koki which is very simple, just made with black pepper and salt and some cumin. Let me know in the comments below if you would like to see that recipe as well. We can maybe do stories on my Instagram account - @Hungrybawarchi (hope you are following it)

The complete list of ingredients that we require to make this recipe is below.

Whole Wheat Flour - 300 gms
Chopped Onions - 50-60 gms
Chopped Green Chillies - 2-3 chillies would do the job, but you can add more as per your tastebuds.
Coriander Seeds - 5 gms
Dried Pomegranate seeds - 8 gms
Cumin Seeds - 5 gms
Ghee/Clarified Butter - 20 gms for the dough and more for cooking
Chopped Coriander Leaves - a handful so that you get a nice vibrant green color. 

Salt - to taste

Water - 150 ml - 200 ml approx. This will depend on kneading, read below for more information



Step 1- Take all the ingredients in a large bowl, except the water. Give it a mix and combine all of them so that the spices, salt, onions, etc are distributed properly throughout the flour.

Step 2 -  Add half the water and bring the dough together first. Add water as you go kneading. We are not looking to develop much gluten here. Also, the dough will be a bit tough, very similar to shortcrust pastry dough.

Step 3 - Let the dough rest for 5-7 mins before rolling it out. The thickness of the should be about 1/2 cm thick.
Once you have rolled the dough, score it using a knife and its time to cook then.

Note - Score/Scoring - scoring is basically cutting through the dough just a little bit so that when cooking, the fat can go inside, or when marinating, the marinade can go deeper.

Step 4 - Cook the koki on a medium heat so that it cooks thoroughly and also becomes a bit crispy. At home, we cook it in ghee but you can go with oil as well. To be honest, ghee adds the richness and elevates the dish. Cook it on both sides till golden brown and also making sure that its cook properly.

Serving Suggestion - I personally have it with yogurt but my grandparents have it with chunda (this is very similar to marmalade and is made of mangoes). Some people also have it with Chai. You can have it with either of them and try it yourself which suits you.  

In case you make this recipe, please share the feedback with me in the comments below or tag me on Instagram with your images. I would love to see the same.