Kokki is a Sindhi preparation which I learnt from a good friend. . Like the Parathas famous in the North and the Theplas of Gujarat, Kokki is served either as a snack or as a meal by itself. It is accompanied by curds and a pickle, though I like to eat mine as is. Thankyou Anita Radha Menghani for this lovely recipe. Ingredients : 250 gms Wheat flour 1 large onion finely chopped 3 green chillies minced 1/2 tsp Pepper powder 1/4 tsp chilly powder 1/2 tsp Jeera/Cumin powder 1 tsp Amchur/ Dry Mango powder 2 heaped tbsps finely chopped coriander leaves 3 tbsps oil Salt Water to bind the dough Method : Drop the finely chopped onions, green chillies and coriander leaves into a bowl. Add the salt, pepper, Jeera and chilly powders. Mix and add the wheat flour. Keep aside for about fifteen minutes. The onions release water. Crumble the flour well and drop in the oil. Mix well. Add a little water at a time to make a soft dough. Roll out into six inch diameter roundels. Heat a tava/griddle. Place the rolled Kokki over it and drizzle with oil or ghee on both sides. Roast one side to a golden yellow. Flip and roast the other side too. Serve with Curds and pickle. Copyright © 2020 by Vinaya Prabhu. All rights reserved.