Besani or Sindhi Koki a popular dish from Sindhi Cuisine. We generally have it on the Sindhi festival of nandhi (choti) and vaddi Thadri(badi).
WHAT IS THADRI?
‘Vaddi Satain’ 7th day after the Rakshabandhan. It is also called Vaddi Thadri is an important Sindhi festival.This festival celebrate just before Janamashtami. Nandhi Thadri or Nandhi Satain comes after Nag Panchami. On both the days, we cook food a day early and consume cold food to worship the source of fire,stove. Especially prepared are Sindhi flatbreads like Mitha Lolo, Chauthe & Besani. There are many special Sindhi recipes which are eaten cold on the next day as sanna pakora, double fried pakoda koki, dal parantha. We also make mathri, dahi boondi, satpuras,palak, etc.We also eat Dahi bade and other milk based sweets like peda, kheer etc.
These kokis may have so many variations. If you do not wanna add onion, so you can skip it. There are people who do not eat onion regularly. For them, just skip adding onions into the flour while kneading the dough, rest the recipe is exactly same as I mentioned below.
So, what are you waiting for?
Try these kokis for your loved ones.
Besani (Sindhi Koki)
Print RecipeIngredients
- 1 ½ cups gram flour (besan)
- ½ cup wheat flour
- 1 onion finely chopped
- 1 tablespoon green chilli chopped
- 1 tablespoon coriander seeds
- 1 tablespoon pomegranate seeds
- 1 tablespoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- Salt to taste
- Green coriander finely chopped
- Water for kneading the dough
- Oil or ghee
Instructions
- In a large bowl, mix all ingredients with ¼ cup of oil.
- Add minimal water to form a stiff dough. Do not over knead this dough.
- Divide the dough into equal parts and make balls of the mixture.
- Do not rest the dough, otherwise the texture will become like a paratha.
- Apply little oil in your palms, roll a ball of the dough into a thick 3-4 inch disc.
- Heat a non-stick pan over medium flame. Once hot enough, place the koki over it.
- Brush little oil and flip it. Apply oil on other side as well.
- Prick the koki using a fork all over.
- Cook from both the sides until crisp and golden brown from both the sides.
- Besani (Sindhi Koki ) is ready.
- Serve hot with fresh yogurt and pickle.
Tips-
- The dough you made for koki must be fresh and you don’t have to rest it.
- You can also use dry mango powder instead of using pomegranate seeds.
- Additionally, you can fry koki in ghee as well.