Sindhi cuisine native to the Sindh region, now in Pakistan is rich, dynamic and varied as any other Indian cuisine. The Sindhi region belongs to the Indus valley civilization - an ancient Indian civilization Mohenjadaro. As wheat is the staple food, parathas and rotis are more common. One such variety is Masala Koki - A Sindhi paratha that is crispy and flaky unlike the regular ones we have and is stuffed with aromatic spices and onions. Addition of pomegranate seeds or Aamchur gives a very unique taste to this paratha. It is such a healthy filling by itself and perfect for breakfast. Nevertheless you can have this with pickle, butter, curd or in a more Sindhi way with papads.
This is off to the first day of the blogging marathon 28. Check out the recipes of other blog marathon runners over here.
Pavani N says
Kokis are on all the BM blogs this month 🙂 All of you are tempting me to make them at home, will try soon.
Looks great and filling.. just adding this recipe to my to do list..
Corporate to Kitchen says
That's interesting to know about Sindi food. The Parata's looks very flaky & yumm
It taste so good, I haven't used amchur powder still it tastes great.
Very lovely picture..koki somehow tempts me to try my hand!..you changed the layout again?..though this is nice, I somehow liked the centre aligned pictures better.
Harini-Jaya Rupanagudi says
Love these yummy and spicy parathas!
Nalini's Kitchen says
Nice and delicious one..looks yummy.
Suma Gandlur says
They look yummy.
Chef Mireille says
parathas look so flavorful