“Is wheat really bad for us? “
A student of the recent six-week millet trip batch asked. She is not gluten intolerant and has no specific food allergies. But I had to explain it to him, and that also gave me the idea for this week’s column.
Long before the Green Revolution, there were ancient varieties of wheat grown in India. Those are almost extinct today, and everything about wheat is complicated. Proteins, specifically glutenins and prolamins, have become so complicated that our bodies show autoimmune responses and we are told to stop eating wheat. This is not the solution. There must be an intermediate grain to help you with the transition.
Paigambari wheat, along with other traditional varieties like starch wheat, is the answer.
The Paigambari variety has a glycemic index of 55 and a low gluten content. It is the only wheat that contains the maximum amount of folic acid, 267 percent more minerals and 40 percent more protein. It is nothing less than a super food for your gut.
Today’s recipe is close to my heart. Growing up, it was never noodles or pasta on Sunday. The fresh aroma of crisp Sindhi Koki dipped in thick homemade dahi and a crunch of homemade Sindhi papad was enough.
Read on for the step by step recipe.
Ingredients: (for 4)
1.5 cups of Paigambari wheat flour
1 cup finely chopped onions
½ cup finely chopped cilantro leaves
2 tablespoons of cold pressed oil
1 finely chopped green chilli (optional)
1 tablespoon of pomegranate seed powder (anardana powder)
1 teaspoon of cumin seeds
½ teaspoon ground red pepper
½ teaspoon of ground turmeric
Rock salt to taste
Lukewarm water to knead a tight dough
1. In a deep bowl, combine the flour, onion, cilantro leaves, green peppers and all the spices. Add the cold pressed oil and mix without adding water.
2. Now add a small amount of water and continue kneading. Do not overdo it. Refer to the shared video.
3. Once a tight dough is formed, divide it into 4 equal parts.
4. Grease a cast iron tawa (hot plate). And gently roast these dough balls on both sides like a pancake. Once done, keep them aside and let them cool.
5. Once cool, spread the Koki as if you were rolling out a thick chapati. It’s a hack I learned from my mom.
6. Cook this unrolled Koki on both sides. If necessary, make small cuts for the desired crunch.
7. Serve hot and serve with homemade sour milk and papad Sindhi. It can also be enjoyed with your evening cellar.
(Shalini Rajani is the founder of Crazy Kadchi and runs innovative Millets cooking workshops for all age groups)