Sindhi Koki with Akhrot Palak

Indian food has so much to offer to the food lovers. Irrespective of your meal preference, Indian food had and will always have something to please your taste bud. We have spicy and not so spicy food, simple as well as complex dishes. We even know how to make interesting flat bread.

I am personally exploring a lot of Indian dishes from different regions, so please comment or mail me the nice regional dishes.

Now, let’s get cooking!

Sindhi Koki

The Sindhi Koki is a simple and fabulous roti made with whole wheat flour and mixed with with flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. Serve them hot and fresh with some pickle.

Ingredients Quantity
Whole Wheat Flour 2 cups
Chopped Onion 1/2 cup
Chopped Coriander 2 tbsp
Chopped Green Chillies 1 tbsp
Cumin Seeds 1 tsp
Pomegranate Powder (Anardana) 1 tsp
Ghee 3 1/2 tbsp
Salt To taste

How to cook cook cook!

  1. Combine all the ingredients in a bowl and knead into a stiff dough.
  2. Let it rest for 10-15 minutes.
  3. Roll out each portion using a little whole wheat flour for rolling and prick it using a fork.
  4. Heat a non-stick tava, apply some ghee and cook each side, on a slow flame till it turns golden brown in colour and crispy.

Akhrot Palak

This is a very simple and yet such a flavorful dish. I learnt this dish when I was in Georgia from a Georgian chef. Although, they grind this in to a paste and call in Pkhali and serve with their local bread. But I gave it my Indian twist and served with our flat bread.

Ingredients Quantity
Fresh Chopped Spinach 2 ½ cups
Chopped and toasted walnuts 1 1/2 cups
Chopped Coriander/parsley ½ cup
Turmeric Powder ½ tsp
Chopped Garlic 1 tsp
Chopped Ginger 1 tsp
Mustard Oil 1 tbsp
Garam Masala 1 tsp
Chopped Fresh Green Chillies 2 tsp
Salt To Taste

How to cook cook cook!

  1. Heat mustard oil in a pan and saute ginger, garlic and chillies.
  2. Toss in chopped spinach and turmeric and cook till the water gets evaporated.
  3. Mix it with  walnut, coriander, salt and garam masala
  4. Cook again for 2-3 minutes
  5. Serve hot with fresh Koki

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