LOW CARB SINDHI KOKI
Recipe (Serves 2 - makes 4 medium Kokis)
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
3 tbsp Wholewheat flour (atta)
3 tbsp Chickpea flour (besan)
3 tbsp Powdered almonds/almond flour
1 tbsp Chopped onion
1 tsp Chopped chilli
1 tbsp Chopped coriander
1 small Grated carrot
50 grams Grated paneer
1 tsp Ghee for dough
Salt, chilli powder, Chaat masala - to taste
Water - just enough to bring the dough together
pinch of ajwain seeds - optional
Method
Method:
- Mix all ingredients together first - except water. Form into a coarse mixture first, making sure that the ghee is spread throughout.
- Add in very little water and bring the whole thing together into a dough. Knead for 2 minutes.
- Make into small balls, and flatten out each ball on a butter paper to prevent it from getting stuck.
- Cook on a non stick tawa with a little more ghee, cover and cook in case it’s very thick. Make sure both sides and brown and crispy.
- Serve hot with some dahi, pickle or your favourite subzi. 🤤