Sindhi Koki Recipe

Sindhis are an Indian community known for their love of food. When I was growing up, I had a Sindhi friend who used to bring Koki in her lunch box. The bread was quite different from what we were used to eating. She told me the process also differs from regular parathas or theplas.

I forgot about this bread for many years, then one day, while going through old pics, I came across a picture of my friend. That reminded me of all the amazing Sindhi food she used to get in her tiffin. After some research online, I made this recipe and was immediately transported back to the good old days!

Sindhi Koki is a popular dish in Sindhi Cuisine. It is a flatbread made by preparing a wheat and gram flour dough mixed with finely chopped onions, aromatic spices, and cilantro.

This bread is not only famous for its fantastic taste but also for its texture. A bite of Sindhi koki is slightly crispy on the outside and soft on the inside.

This vegan bread gets its texture from a unique cooking method in which the dough is rolled and cooked twice.

Koki is traditionally a breakfast dish, but can be served anytime with yogurt, pickle, or curry.

How To Make Sindhi Koki

Step 1: Add the following ingredients to a large bowl (or parat).

• 2 cups whole wheat flour
• 2 tbsp gram flour
• ½ cup finely chopped onions
• 1 tsp salt
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• ½ tsp carom seeds
• 1 tsp dry pomegranate seed powder
• 1 tbsp Kasuri methi
• 1 tsp finely chopped green chilies 
• 2 tbsp finely chopped cilantro
• 2 tbsp cooking oil

Step 2: Mix well until a crumbly mixture forms.

Step 3: Leave the mixture for 10 minutes. The onions will leave the water during this time. Mix the flour mixture with your fingers.

Step 4: Now add water (approx ¾ cup) little by little and knead to make a stiff dough.

Step 5: Do not over-knead this dough. The dough does not have to be smooth.

Step 6: Divide the dough into 6 equal parts, then roll each part into a ball. The amount of dough for koki is more than that we take for roti or paratha.

Step 7: Dust and roll a dough ball using a rolling pin into a 3-4 inch disc.

Step 8: Heat a skillet over medium heat. Transfer the koki to the hot skillet and cook for 2 minutes on each side.

Step 9: Remove Sindhi koki from the skillet.

Step 10: Roll it again to form a 5-6-inch circle. The edges of koki are not smooth; they are cracked.

Step 11: Prick the koki all over with a fork.

Step 12: Transfer it back to the skillet and cook on medium heat until brown spots appear on the lower side.

Step 13: Flip and apply 1 teaspoon of oil all over. Flip again and apply 1 teaspoon of oil on the other side as well. Cook on both sides until nicely browned. Keep pressing the koki with the back of a spatula while cooking, especially on the sides. Serve hot with fresh yogurt and pickle. Make all the Sindhi koki in the same manner.

Note: Wipe the skillet with a paper towel after making each koki to remove the burnt, dry flour.