Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch box meal. Course : Breakfast   Cuisine
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Aashirwaad-Atta

Rajasthani Dal Baati & Churma

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This dish is a specialty of Rajasthani cuisine and is something without which the flavour of Rajasthani dishes will feel incomplete. Rajasthan's favourite, dal baati is a heavenly combination often served with a sweet dish of choorma. Made with a dough, deep fried in ghee, dal baati is an ideal dinner option in winters. This is one of the easy steps to make Daal Baati, which consists of crispy baatis made of wheat flour, sooji or semolina, salt and ghee. These baatis are cooked in tandoor which gives them a smoky flavour when dipped in the dal but in home you can make using microwave oven or pressure cooker.

    This dal is also a very unique dish and is prepared using 3-4 types of lentils. This dal has a tadka of several authentic Rajasthani spices that gives it a unique taste. While preparing this main dish recipe, it is suggested that you should use a generous amount of ghee while making the baatis, as then only the real flavour of this dish will come out.Rajasthan's favourite,  You can also make this recipe on special occasions and festivals and it will definitely please all your guests.

Ingredients for Baati:
  • ½ kg Wheat flour
  • Salt to taste
  • ½ cup Ghee
  • ½ cup oil
  • 1/4th tsp baking soda
  • 1/4th tsp Carom seeds (Ajwain)

Ingredients for Dal
  • 50 gms Chana Dal (Split Bengal gram)
  • 50 gms Masoor Dal (Red Lentil)
  • 50 gms Urad Dal (Black lentil)
  •  50 gms Moong Dhuli (Yellow) Dal
  • 50 gms Tuvar Dal (Pigeon Pea)
  • 50 gms Green split Dal
  • 250 gms Tomatoes
  • 1/4th tsp Turmeric Powder
  • 6-7 cloves of crushed Garlic
  • 2tsp oil/ghee
  •  2-3 Green Chillies
  • Asafoetida a pinch
  • 1/4th tsp Cumin Seeds
  • 1/4th tsp Mustard seeds
  • 1/4thtsp Garam Masala
  •  Little Coriander leaves for garnishing.
  • Salt to taste.
Ingredients for Churma:
  • Wheat Atta – 1 cup
  • Rava (sooji )- ¼ cup
  • Ghee – 4 – 5 tbspn
  • Almonds – cut lengthwise – 1 tbspn
  • Cardomom powder – 1/4tsp
  • Jaggery / Powdered Sugar – 5 to 6 tbspn
  • Water


How to make Dal
  • Mix and soak all the dals together for half an hour. Boil with Tomatoes, Salt, and Turmeric Powder and give around 3 whistles on full flame and 3 on slow till done. Blend till smooth.
  • Heat oil in a pan. Add Curry leaves, crushed garlic, Green chillies, Mustard and cumin seeds, asafoetida and heat till it splitters. Then add this tempering to the dal and boil on a slow flame. Add fresh cut coriander leaves and the dal is ready.

  • For Baatis: Take wheat flour in a bowl. Add Baking powder, carom seeds, salt, ghee and water and oil to make a hard dough. Now make small round balls. You can make in an oven or gas Tandoor..  Bake in a pre-heated oven for 45-50 minutes 10 minutes at 375 F, then lower the temperature to 350 F, till brown and crusty (if not brown on top, turn upside down and bake another 10 minutes. I when done and Soak the batis in pure ghee.
  • For Churma: Knead a stiff dough with all the above ingredients leaving sugar and almonds, make small round balls and deep fry them in ghee on slow flame till golden brown. Grind the balls afterwards in a blender till powder, then add the sugar or jaggery and almonds, mix well. Serve with Dal Baati and enjoy.
  • In a plate take one bati and crush it little, add lots of hot ghee over it and add dal and enjoy the rich flavour with Churma on the side.


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