Karnataka Bonda Soup Recipe

Growing up in Ahmedabad, I never knew something called Bonda Soup existed. It was the husband who introduced me to it, a while after we were wedded. We were breakfasting in a ‘Darshini‘ – the name which is commonly used to refer to little, quick-serve eateries all over Karnataka – near our place in Bangalore. I ordered my favourite masala dosa, while the husband opted for the Bonda Soup. He explained to the curious me what Bonda Soup was – deep-fried bondas made of urad daal, soaked in a slightly spicy, slightly tangy daal soup. He explained how it was a much loved snack all over Karnataka, and urged me to take a spoonful.

To be honest, the Karnataka Bonda Soup did not sound appealing at all, the first time I heard of it. It did not sound appetising at all, not something I thought I would like. One bite into it, though, and I was hooked. I fell in love with the neither thin-nor thick broth, the fragrance of the ginger, green chillies and coriander in it, the way it turned slightly tangy with the tomatoes, the way the crisp shell of the bondas soaked the broth in. Years later, I’m still in love with this beauty. Have it at the right places, and I’m sure you will fall in love with them too!

Because the husband loves Bonda Soup so very much and because I grew to love it too, I learnt to make it at home, over the years. It makes for a gorgeous snack for lazy weekends and can even double up as a weekday dinner. It is absolute comfort food on gloomy winter days and dark rainy days alike.

For this month, cuisine from the state of Karnataka was chosen as the theme for the Shhhhh Cooking Secretly Challenge group that I am part of. My partner for the month, Sujata Shukla, the talented blogger behind Pepper On Pizza, assigned me two secret ingredients – urad daal and ginger. I instantly knew I wanted to make Bonda Soup, and that is just what I went ahead and did.

Today, I present to you my Karnataka Bonda Soup recipe.

Ingredients (serves 4-5):

For the bonda:

  1. 1/2 cup whole or split urad daal
  2. Salt to taste
  3. 2 green chillies
  4. 1 sprig fresh curry leaves
  5. A few slivers of fresh coconut
  6. Oil, as needed to deep-fry

For the soup:

  1. 1/2 cup split yellow moong daal
  2. 1/2 cup split orange masoor daal
  3. Salt to taste
  4. A 1-inch piece of ginger
  5. 1/2 teaspoon turmeric powder
  6. 2 big tomatoes
  7. 3-4 green chillies
  8. 1 sprig fresh curry leaves
  9. 2 tablespoons finely chopped fresh coriander leaves
  10. Lemon juice to taste
  11. 1 tablespoon ghee
  12. 1 teaspoon mustard
  13. 1 teaspoon cumin seeds
  14. 2 pinches of asafoetida

Method:

Let us begin by making the batter for the bonda.

1. Soak the urad daal in just enough water to cover it, for 3-4 hours.

2.Once soaked, drain out all the water from the urad daal.

3. Grind the soaked and drained urad daal to a fine batter, along with chopped green chillies and salt to taste. Add a little water while grinding, if required.

4. Roughly tear the curry leaves with your hands, and add them to the ground batter. Add in the coconut slivers too. Mix well. The bonda batter is ready.

Now, we will prepare to fry the bondas and make the soup.

1. Wash the moong daal and masoor daal together under running water a couple of times. Drain out the excess water.

2. Add in the tomatoes (chopped), green chillies (slit) and ginger (peeled and chopped finely). Add in enough water to cover the ingredients. Pressure cook all these ingredients together for 5 whistles or till the daals are soft. Let the pressure come down naturally.

3. Heat oil for deep frying bondas in a pan, till it reaches smoking point.

Meanwhile, we will make the soup.

1. Heat the ghee in a pan. Add the mustard, and let it pop.

2. Add the cumin seeds and asafoetida, and let them stay in for a couple of seconds.

3. Reduce the flame to medium. Gently mash the moong daal, masoor daal and other ingredients we pressure cooked, and add these to the pan. Add in salt to taste, turmeric powder and about 2 cups of water. Adjust the amount of water depending upon how thick you want the soup to be. It should, ideally be runny but not too watery. Mix well.

4. Let the soup simmer on low-medium flame for about 2 minutes. Switch off the flame.

5. Mix in finely chopped coriander leaves and lemon juice to taste. The soup is now ready.

Now, we will fry the bondas.

1. When the oil reaches smoking point, reduce the flame to low-medium. Drop medium-sized balls of the batter into the hot oil. Deep fry these bondas evenly.

2. Deep fry bondas using all the batter, the same way. Keep aside.

How to serve the bonda soup

1. If needed, heat the soup mildly.

2. Add a few ladles of the soup in a serving bowl.

3. Add 2-3 bondas to the serving bowl. Serve immediately.

Notes:

1. I commonly use whole white urad daal to make the bonda.

2. You can add in some finely chopped green chillies and black peppercorns to the bonda too. I skip these, usually.

3. If the soup feels a tad bland, you can add in a bit of coriander powder and/or red chilli powder.

Did you like the Karnataka Bonda Soup recipe? I hope you will try it out too, and that you will love it as much as we do!

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shhh-secretly-challenge-image

This Karnataka Bonda Soup recipe is for the Shhhhh Cooking Secretly Challenge.

I suggested that my partner for the challenge, Sujata Shukla, use the two secret ingredients of bamboo shoots and coconut. Being the brilliant cook that she is, she whipped up an excellent Coorgi Baimbale Kari. Do head over to her blog to check the recipe out!

I’m sharing this post with Fiesta Friday #239. The co-hosts this week are Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen.

 

Tandoori Mushroom & Paneer Tikka| Pan-Grilled Mushrooms & Cottage Cheese

The husband and I are big fans of tandoori dishes. Give us a well-made plate of tandoori tikka any day, and we would be two grinning Cheshire cats. On rainy days like today, straight-off-the-pan tandoori tikka couldn’t be more perfect. Today, I present to you the recipe for Tandoori Mushroom & Paneer Tikka, one of our all-time favourites.

Tandoori dishes make for the perfect party appetiser, delicious and simple to prepare as they are. The secret to a great-tasting tandoori tikka lies in its curd-and-assorted-spices marinade. Once you have got that sorted, it is just a matter of minutes to put together a dish. What’s more, they need very little oil – barely about 1 tablespoon in all – to make.

Typically, as the name suggests, tandoori dishes are prepared in a tandoor oven, where it is grilled at high temperatures to get that perfect marriage of flavours. In the absence of a tandoor, however, you can use an OTG or microwave oven, a charcoal grill, a grill pan or even your good ol’ dosa pan! The latter is what I have used to make this dish, and I can’t even begin to describe how beautiful in taste it turned out.

Let’s check out the recipe for my Tandoori Mushroom & Paneer Tikka aka Pan-Grilled Mushrooms & Cottage Cheese.

Ingredients (serves 3-4):

For the marinade:

  1. 1/2 cup thick curd
  2. Salt, to taste
  3. 1/2 teaspoon turmeric powder
  4. Red chilli powder, to taste
  5. 1 teaspoon besan aka gram flour
  6. 1 teaspoon garam masala
  7. 1 teaspoon chaat masala
  8. 1/2 teaspoon amchoor powder
  9. 1 teaspoon kasoori methi
  10. A 1/2-inch piece of fresh ginger, peeled and grated
  11. 1 teaspoon oil

Other ingredients:

  1. 150 grams button mushrooms
  2. 200 grams paneer aka cottage cheese
  3. Oil, as needed, to drizzle
  4. Chaat masala, as needed, to serve

Method:

  1. In a large mixing bowl, mix together all the ingredients for the marinade. Keep aside.
  2. Cut the paneer into large slices or cubes, as you prefer. Keep aside.
  3. Wash the mushrooms thoroughly under running water, until they are free of dirt. Chop off the stems from the mushrooms. Keep aside.
  4. Drop all the paneer cubes/slices, the mushroom caps and stems into the curd marinade. Mix gently, but well, ensuring that all of the paneer and mushroom caps and stems are properly coated with the marinade.
  5. Cover the mixing bowl with a lid. Place it in the refrigerator (not freezer) for about 2 hours, for the mushrooms and the paneer to absorb all the flavours from the marinade.
  6. Once the 2 hours are up, heat a thick dosa pan on high flame. Then, turn down the flame to low-medium and drizzle some oil over it. Evenly spread out some marinated pieces of mushroom and paneer evenly over the pan. When they get brown on the bottom, acquiring a little charring, flip over using a pair of tongs. Let the mushroom and paneer pieces cook well on the other side too, getting a bit charred. When done, transfer to a serving plate.
  7. Cook all of the mushroom and paneer pieces the same way. Drizzle a little more oil on the pan in between two batches.
  8. Serve the Tandoori Mushroom & Paneer Tikka hot, drizzled with chaat masala, with some spicy green chutney on the side.

Notes:

  1. Home-made paneer can get quite crumbly and soggy, so it is best to use store-bought, firm paneer for this recipe.
  2. For the marinade, use thick, fresh curd that isn’t too sour, for best results.
  3. Letting the marinated mushrooms and paneer rest for 2 hours in the refrigerator is good enough. However, if you want to, you can leave it to rest for longer, even overnight.
  4. If the curd you are using is sour, you may want to skip using the amchoor powder.
  5. Be careful while adding salt to the marinade. The chaat masala will also have quite a bit of saltiness to it too.
  6. This Tandoori Mushroom & Paneer Tikka can also be made in an OTG, a microwave oven, a charcoal grill or on the stove-top, using a grill pan. I used an ordinary dosa pan instead.
  7. Here’s a step-by-step recipe for making a spicy green chutney that you can serve with this Tandoori Mushroom & Paneer Tikka.
  8. Make sure the Tandoori Mushroom & Paneer Tikka doesn’t get burnt while cooking, but a little charring around the edges adds a lovely flavour to it.
  9. You can grill veggies like tomato, capsicum, baby corn, pieces of sweet corn, carrot and boiled potatoes the same way.
  10. Some people use only the caps of the mushrooms and discard the stems. I use both.

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Foodie Monday Blog HopThis recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Grilled Recipes’.

I’m sharing this post with Fiesta Friday #239. The co-hosts this week are Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen.

Old Favourites From Made In Punjab Now Back At BBQ’D!

Made In Punjab Revival At BBQ’D

Old-time foodies from Bangalore will remember Made In Punjab in UB City. It used to be quite an institution back in the days, known for its authentic Punjabi food and unconventional twists to traditional dishes. About a year ago, Made In Punjab got rebranded as BBQ’D, and everything from the look of the restaurant to the menu changed. However, it so happened that Made In Punjab refused to get out of people’s minds. Patrons kept asking for their favourite foods at Made In Punjab over and over again, so much so that the management recently decided to add them back in the BBQ’D menu! 🙂

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The ambience at BBQ’D

Along with a bunch of other foodies from the city, I had the opportunity to check out this ‘Made In Punjab Revival Menu’ at BBQ’D, just a few days ago. I absolutely loved most of the fare we were served, amidst sips of some of BBQ’D signature mocktails. Chef Mahabir Pundir, Head Chef at BBQ’D, has been spearheading this ‘Made In Punjab Revival’, and I must say he has done a brilliant job of it.

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Chef Mahabir Pundir, who served us with remarkable hospitality and warmth

What did we try out?

Mocktails and other drinks

Watermelon Shikanjeevi: The ordinary watermelon juice has been taken to a whole new level with this shikanjeevi! With the addition of chaat masala and some other fragrant spices, this was one bomb of a drink, and I loved it to bits. I appreciate the fact that real watermelon juice has been used here, rather than something out of a bottle.

Kesar Pisteywali Lassi: The Kesar Pisteywali Lassi is a drink that has been re-introduced to the menu, from the Made In Punjab days, on popular demand. One sip of it, and you know exactly why it was so much in demand – it is sinfully rich and creamy, served with a generous dose of dried fruits and nuts, so very delicious, absolute bliss to gulp down. This was definitely one of the stars of the show at our table! Highly recommended!

Khattha Meetha: I loved this mocktail too, simple as it was. Perfectly made with orange juice, it was the right mix of sweet and sour, utterly refreshing.

Top (left to right): Watermelon Shikanjeevi (Modelled by Sakhi Ravoor); Kesar Pisteywali Lassi, and Khattha Meetha; Bottom (left to right): Litchi Touch; Guava Mary; and Minty Apple

Litchi Touch: This mocktail sure is a stunner – a beautiful shade of green, served in a tall glass. It tasted decent, but was a tad too sweet and syrupy for me.

Guava Mary: I loved this one! Guava juice served up cocktail-style, but without alcohol, with salt around the rim. It was so very delicious and refreshing.

Minty Apple: A mix of apple juice and fresh mint, this mocktail surely sounded interesting. It was a tad too sweet and syrupy for my liking, though.

Appetisers

Palak Patta Chaat: This dish was such a looker, with crispy-fried spinach leaves standing tall in a platter, served with sweet and sour curd. The spinach had been fried a tad too crisp, but overall, this chaat was oh-so-delectable!

Bhatti Paneer: Cottage cheese aka paneer is subtly spiced, then rolled in crumbs of papad, deep-fried and served with a drizzle of ghee. That is Bhatti Paneer for you. It was so, so delicious, it had us licking our fingers!

Tandoori Bharwan Aloo: Potatoes are scooped out, then fried, and stuffed with a potato-and-paneer filling, to create this appetiser. It was very well done, and tasted as lovely as it looked!

Top (left to right): Palak Patta Chaat; Bhatti Paneer; Tandoori Bharwan Aloo; Bottom (left to right): Hara Bhara Kabab; Legacy Tandoori Champ Paneer; Malai Broccoli

Hara Bhara Kabab: I don’t like the Hara Bhara Kabab at a lot of places – it is often too bland for my tastebuds. At BBQ’D, it was a wholly different story altogether. The Hara Bhara Kabab here was beautifully done, full of flavour. The taste was spot on!

Legacy Tandoori Champ Paneer: This was another beauty of an appetiser! Soft, soft, soft chunks of paneer were marinated and grilled to perfection, served with some really flavourful chutneys made in-house. Finger-lickingly delicious, I tell you!

Malai Broccoli: Here, broccoli is cooked in a rich, creamy sauce that is simply and mildly spiced. This was quite nice, but sort of paled in comparison to the other, very lovely Punjabi appetisers.

Tandoori Mushroom Tikka: This was the star of the starters, at least for me. Marinated Portobello mushrooms were stuffed with a delicious cheese stuffing, grilled to perfection and served with some secret sauces made in-house. So, so, so good! I highly recommend this to you!

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The very lovely Tandoori Mushroom Tikka

Main course

The main course spread was just as lavish as the two earlier courses. We were presented with a host of dishes that are Made In Punjab signatures, brought back into the BBQ’D menu.

With assorted flatbreads, we had the following.

Lehsooni Chhena: This was a mildly spicy, simple gravy with garlic-infused spinach and in-house chhena. While it was decent in taste, I found it to be quite bland. A bit more flavour to it, and this dish could have worked wonders.

Lahori Aloo: This dish consisted of potatoes cooked Lahore-style in an extremely flavourful, tangy gravy, redolent of spices like kalonji. What’s to not love? I loved this curry to bits! So perfectly made this one was!

Daal Makhani: The Daal Makhani was the requisite amount of thick and creamy, but I felt it could have done with some more flavour. The texture was lovely, but taste-wise, it somewhere fell short of brilliant, in my opinion.

Top Left: The lavish main course that we indulged in; Top Right: Vegetable Pulav; Bottom (left to right): Lahoori Aloo, Daal Makhani, Lehsooni Palak Chhena

Vegetable Pulav: The Vegetable Pulav was well-made, a simple dish with lots of veggies and chunks of paneer. The fried onions it was topped with added a lovely texture to the dish. However, I found it a tad bland in taste, again – some more flavour to it, and this dish would have been par excellence.

Desserts

And then, it was time to try out the desserts! We sampled two favourite desserts from Made In Punjab, which have been re-introduced to the BBQ’D menu.

Nukkad Jalebi: If you are anything like me, you adore piping-hot jalebis that are straight off the pan. Now, what if these straight-off-the-pan jalebis are presented beautifully to you, in a wine goblet, with some ultra-delish, rich rabdi? That’s exactly what the Nukkad Jalebi at BBQ’D is all about. It was instant love for me with this dessert, something I couldn’t stop gorging on.

Left: Nukkad Jalebi; Right: Rasmalai

Rasmalai: Rasmalai was the other lovely dish served to us at BBQ’D. The chhena balls were just perfect, gloriously soft and spongy. The ras or the syrup the balls were served in could have been thicker and a bit more creamy.

In hindsight

I enjoyed most of the dishes I tried out, from the Made In Punjab Revival Menu at BBQ’D. I loved the plating of the starters as well!

I am so glad Made In Punjab is back, albeit in a little way. I would urge you to visit BBQ’D too, and have your fill of these dishes. I’m sure you won’t regret it!

Pineapple Pulissery| Kerala-Style Pineapple In Yogurt Gravy

Kerala has been on my mind a lot lately. This beautiful land has had to face the wrath of nature in the past two weeks, with lashing rains flooding the state. There has been so much devastation – so many people losing their lives, so many losing their homes, so many losing their near and dear ones. Watching the news about the Kerala floods has been heartbreaking.

Onam this year is going to be a lacklustre affair, in Kerala and elsewhere, if it is celebrated at all that is. In fact, it even feels weird to be talking about Onam when the state of Kerala is reeling from the floods. I pray for Kerala to rise above the waters that now flood it, to get back to being the beautiful, happy, healthy place it earlier was. Today, I share with you a beautiful Kerala-special recipe, my way of sending good wishes and positive vibes Kerala’s way.

The recipe I present to you today is that for Pineapple Pulissery, a delicacy from Kerala that is often part of the Onasadya (the full-fledged plantain-leaf meal that is served on the occasion of Onam). Pieces of ripe, juicy pineapple are cooked with a fragrant, flavourful, freshly ground paste, and then mixed with curd. Sweet and salty and tangy and sour all at once, Pineapple Pulissery makes for a wonderful accompaniment to a meal.

At home, we are all ardent lovers of pineapple. So, naturally, this Pineapple pulissery is a huge hit with us. This is such a simple thing to make, and I suggest you try it out too, if you haven’t ever. I am sure you will be charmed by it too.

Here is how I make Pineapple Pulissery, the way I learnt it from my mother-in-law.

Ingredients (serves 4-5):

To grind:

  1. 1/4 cup fresh grated coconut
  2. 1 green chilly, chopped
  3. 1/2 tablespoon mustard seeds (rai)
  4. 1/2 tablespoon cumin seeds (jeera)
  5. A 1-inch piece of ginger, peeled and chopped

For the tempering:

  1. 1 tablespoon coconut oil
  2. 1 teaspoon mustard seeds (rai)
  3. A pinch of fenugreek seeds (methi dana)
  4. 2 pinches of asfoetida (hing)
  5. 1 sprig curry leaves
  6. 3-4 dried red chillies

Other ingredients:

  1. 1 cup pineapple, chopped into medium-sized cubes
  2. 1/2 teaspoon turmeric powder
  3. Salt, to taste
  4. 2 tablespoons jaggery powder, or to taste
  5. 1 cup thick curd

Method:

1. In a small mixer jar, grind together all the ingredients listed under ‘To Grind’ to a fine paste. Use a little water to grind. Keep aside.

2. Take the pineapple pieces in a pan, along with some salt and turmeric. Add in about 1-1/2 cups water. Place on high flame.

3. Cook on high flame till the pineapple pieces start getting tender. Stir intermittently.

4. Now, add the paste we prepared earlier to the pan. Add the jaggery powder. Mix well, and turn the flame to medium.

5. Cook on medium flame till the raw smell of the paste goes away, a couple of minutes. Switch off gas. Let it cool down completely.

6. When the pineapple mixture has cooled down entirely, add in the thick curd. Mix well.

7. Taste and adjust salt if needed. You can add a little red chilly powder and water in too, if needed.

8. Now, we will prepare the tempering for the Pineapple Pulissery. Heat the coconut oil in a small pan, and add in the mustard. Let it pop. Now, add the fenugreek, asafoetida, curry leaves and dry red chillies. Let them stay in for a couple of minutes, taking care to ensure that the tempering does not burn. Switch off the gas, and add this tempering to the pineapple-curd mix in the other pan. Mix well. Done! Your Pineapple Pulissery is ready to serve.

Notes:

  1. You may increase the quantity of coconut you use, if you would so like. Similarly, you may increase the quantity of mustard and cumin you use to grind into a paste. The above quantities were just perfect for us
  2. Use fresh, slightly sour curd for best results. You may increase or decrease the quantity of curd you use, depending upon personal taste preferences.
  3. Make sure all the cores and thorns are removed from the pineapple, before using them in this dish.
  4. Do not overcook the pineapple. They should be just cooked, but still retain some crunch.
  5. Pumpkin, ripe mango, raw mango are some other fruits and vegetables you can use in place of pineapple.
  6. You can even add in some garlic cloves and shallots while grinding the paste. I did not use them.
  7. For best results, use a pineapple that is fresh, nicely ripe, sweet and juicy. Do not use over-ripe pineapple. You may even use canned pineapple.
  8. Coconut oil is ideal for the tempering here.
  9. Do not heat the Pineapple Pulissery after adding in the curd, as that might cause curdling. This dish is meant to be served at room temperature.
  10. The Pineapple Pulissery can be served with rasam or sambar rice or with any other rice preparation. It can also be served as an accompaniment for a full-fledged plantain-leaf spread such as that for Onam sadya.

Did you like the recipe? Do let me know, in your comments!

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I’m sharing this post with Fiesta Friday #239. The co-hosts this week are Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen.

Sindhi Koki|Flavoured Flatbread With Onion

Sindhi cuisine is relatively unexplored one, at least in the Indian F&B market. Though the cuisine boasts of several beautiful recipes – Sindhi Kadhi, Daal Pakwaan or Sindhi Koki, for instance – they remain largely unknown. Most of these dishes are prepared regularly in Sindhi households, and that is about it. This post of mine is a little attempt to change that – to speak about a cuisine that deserves to be highlighted, whatever little I know about it.

Today, I present to you the recipe for Sindhi Koki, a flatbread that is quite simple to make. With just a few ingredients required, these can be made within a matter of minutes, with no prior preparation needed.

The koki might look deceptively simple from the outside – just like any ordinary flatbread – but one bite into it will surprise you. This flatbread is rich with flavours! The finely chopped onion, green chillies and coriander that go into it render it super flavourful, as do the other aromatic dry spices that are added in.

Sindhi Kokis are traditionally made crisp and chewy, with loads of ghee going into them. Thanks to this texture, they keep well for at least 2-3 days, and make for great travel companions. Personally, though, I prefer making them a little softer, so my aged parents and daughter can enjoy them too.

Here is how I make these Sindhi Koki.

Ingredients (makes about 12 pieces):

  1. 2 cups whole wheat flour
  2. Salt to taste
  3. 1 large onion, finely chopped
  4. 1/2 teaspoon red chilli powder
  5. 2 green chillies, very finely chopped
  6. 2 tablespoons finely chopped fresh coriander
  7. 1/2 teaspoon carom seeds (ajwain)
  8. 2 pinches asafoetida
  9. 1 tablespoon amchoor powder, or to taste
  10. 1 tablespoon coriander seed powder (dhania powder), or to taste
  11. 2 tablespoons oil + more to cook the koki

Method:

1. Take the whol wheat flour in a large mixing bowl.

2. Add in the salt to taste, coriander seed powder, asafoetida, amchoor powder, red chilli powder, carom seeds, as well as the finely chopped coriander and onion.

3. Add water little by little and bind a dough that is soft but firm.

4. When you are almost done with binding the dough, add the 2 tablespoons of oil to it. Mix well. Bind the dough to a soft but firm texture. Cover the dough and let it rest for 10-15 minutes.

5. Get a dosa pan nice and hot.

6. Meanwhile, make lemon-sized balls out of the dough. Use a rolling pin to roll one ball out into a circle. Dust with more whole wheat flour as needed.

7. Place the rolled-out dough on the hot dosa pan. Reduce the flame to low-medium, and spread a little oil around it. When the bottom of the flatbread gets brown, flip over. Cook on the other side till brown. Make sure the flatbread is well cooked on the inside, but doesn’t burn.

8. Prepare all the Sindhi koki in a similar manner. Serve hot.

Notes:

  1. Cumin seeds (jeera) can be used in place of carom seeds (ajwain).
  2. Adjust the quantity of red chilli powder, salt, amchoor powder and coriander seed powder as per personal taste preferences.
  3. Traditionally, ghee is used to cook the Sindhi Koki. I have used oil instead.
  4. Typically, the dough for the Sindhi Koki needs to be soft, yet firm. This will yield koki that are crisp and chewy, yet soft. I did not make a firm dough as I wanted soft koki that I could feed my little daughter too.
  5. If you are making this recipe for small kids, you might want to skip using the green chillies altogether.
  6. Traditionally, anardana (pomegranate seed) powder is added to Sindhi Koki for flavour. I did not have any, so I have used amchoor (dry mango) powder instead. I loved the flavour that the amchoor powder added, but you could use anardana powder instead, if you wish to make the koki as close to authentic as possible.
  7. Cook the koki on low-medium flame. Ensure that they are cooked well from the inside, and at the same time, do not burn.
  8. You can add in more oil while binding the dough, if you so desire. Typically, a whole lot of oil is added to the dough, which gives it a softness in spite of its firm texture. I restricted myself to 2 tablespoons.
  9. Serve the Sindhi Koki piping hot. This flatbread goes with any kind of gravy-based sabzi or daal, pickle, curd or raita. I served these with a very South Indian tomato thokku, and we absolutely loved the combination.
  10. If you find it tough to roll out the kokis, you may use a sheet of plastic, butter paper, or parchment paper on top of your rolling surface.

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Foodie Monday Blog HopThis recipe is for the Foodie Monday Blog Hop. The very interesting theme for this week is ‘Indian Flatbreads’.

I’m also sharing this recipe with Fiesta Friday #237. The co-hosts this week are Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.