Recipe: Rice Koki

A Koki is a part of the Sindhi cuisine, and is a type of flatbread. Based on the same idea as a paratha, it is twist on it. While a paratha has stuffing in it, the koki has the same ingredients incorporated in the flour mixture before it is kneaded.

This recipe adds yet another element of twist in it, by adding leftover rice. Mom has been making ever since I can remember, and she was taught by her mom. For best results you need leftover rice, which is at least 6 hours old since preparation. You can use freshly cooked rice, but it doesn’t give the same texture.

• Leftover Rice – 1 cup
• Flour – 3 cups
• Chillies – 2, finely chopped
• Tomatoes -2 finely chopped.
• Onion (Optional) – 1, finely chopped
• Red Chilli Powder – 2 tsp
• Salt – to taste
• Oil – 1 tbsp for mixing in dough, more to pan fry
• Water – to knead dough

• Take a large plate or vessel in which you can knead the dough. Add the rice to it.


• Add all vegetables save the tomatoes

• Add the flour
• Add the spices and oil

• Add the tomatoes. Mix well


• Add water as you’re mixing and knead the dough into a pliable consistency.
• Once you’ve kneaded the dough, make small balls that you can hold in your fist.
• Roll out each ball flat using a rolling pin

• Heat a tawa/pan
• Add two tsp of oil to grease the pan
• Place the rolled out dough on the pan and let it heat evenly


• Flip it once it has changed color and appears cooked
• Cook the other side just as well


And voila, your koki is ready. Traditionally it is had with some mint chutney.
You can drop a dollop of cheese spread if you’re partial to cheese like me.


Written for day 11 of the A to Z Blog Challenge


Recipe: Stuffed Jaggery Paratha (Gud yo lolo)

Winters call for warm heavy meals that make you feel fuzzy and comfy on the inside. When mom was young, grand mom used to make different foods for her and her siblings. One of the most loved things she made was ‘Gud yo lolo’. It is more like a stuffed paratha, and hence lolo (which is actually bread made with the ingredients incorporated in the dough while kneading) is a misnomer. ‘Gud’ stands for Jaggery. So this is a sweet bread stuffed with jaggery. I have inherited my mother’s love for this, and this is the recipe for it. The pictures are of mom making it.


  • Whole wheat flour – 1 cup for each paratha.
  • Water – to knead flour.
  • Jaggery – 2 tablespoons for each paratha, shaved or thinly sliced.
  • Ghee – for roasting and flavor.



  • First we need to knead the dough for the parathas. You have to make it in the same manner as you would make for a roti. I am personally very poor when it comes to making rotis, so you can make it as shown in this wiki-how, or in this video:
  • Take a ball of the dough. Roll it flat.
  • Sprinkle the jaggery shreds/slices on one hemisphere. Leave 1 cm from the border which will be needed for sealing. We need thin shreds/slices so that the jaggery melts easily and makes for a gooey filling.


  • Cover this filling by closing the roti with the un-stuffed end and for a D.
  • Seal this by either crimping it with your hands. For that pull a small segment out, and fold it back upwards. You can alternatively use a fork to and apply pressure to seal it.


  • Heat a tava (pan), and dab a little ghee on it. You can use a nonstick tava, and use few drops of oil but ghee leads to better flavor.
  • Spread the melted ghee on the tava, and place the paratha on it.
  • Gently move the paratha every 30 seconds with a spatula to prevent it from sticking. Add ghee as needed.
  • Flip it after 2 mins. You will know it is done when the surface darkens with a nice sheen. There will be dark brown spots on it as well.


  • Heat this side in the same manner as above. The paratha may puff a little.
  • Take off the tava, and enjoy.


You can choose how to have it. You can break it open with a spoon, and let the warm gooey jaggery paste flow out, and eat with the broken paratha. Or you can bite in to it, and let the paste flow on your fingers and lick them clean later. I find the second manner more satisfying.

The key here is that if you break it open the moment you take it off the tava, the molten jaggery might be too hot for you. Let it stay for more than 5 mins and it will cool and start to solidify. Generally you can wait for 1-2 mins so that it warm enough to flow down your fingers but not hot enough to hurt.

Best had when hot.