When Dad returns home from any kind of travel I make sure he gets a welcome so warm, foodwise especially. Then for the next 2 days he keeps telling me to go slow on on food. My Dad loves good food, though a light eater he certainly is a gourmet of Indian food. So simple Koki with Koshimbir.
Koki is a roti made interesting with the addition of onions, coriander and green chilies. Having gone to a Sindhi college for a couple of years in the lanes of Churchgate and also lived is Colaba which have a noticeable Sindhi populations. Then in Chembur Koki was offered to us by Sindhi friends from the Camp. That is the most stretched imagination of finding a connection to make this dish. I think Mumbai's medley populace makes one so rich in heritage of a mixed kind if not that then atleast a remote influence for the better.
Koki with Koshimbir. Is Sindhi meets Marathi combo, as it is a simpleton cousin of our thalipith. Traditionally Koki is eaten with papad however I turned it to a beat the heat lunch on saturday. We had beautiful weather for just one day in Blr and then the last two days were sweltering hot. You cannot enjoy food unless its cool and lite so Koki with Koshimbir was my choice.
Read here about the place of Koki in Sindhi culture in the educative post.
2 cups wheat flour
1 cup fine chopped onions
2 green chilies
1/2 cup cilantro chopped
2 teaspoon oil
1 teaspoon ghee
salt to taste
Knead all the ingredients together into a tight ball with water. Tight because you want crisp rotis and less water as onions will release water when kneading. Rest it for 10 mins.
Roll out chapatis about 1/4 inch thick and shallow fry with ghee. Make them crisp or make them semi crisp. We like it either ways. I served with Kakdi Koshimbir, alot of it.
We loved crumbling the Koki in the generous amounts of Koshimbir for this lite lunch.