A popular dish from Sindhi cuisine, Sindhi Koki is a flatbread with a fabulous taste and interesting texture. It is a breakfast dish made using wheat flour, besan, spices, and herbs (vegan).
Do try Sindhi Kadhi and Aloo Tuk if you like Sindhi cuisine.
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About Sindhi Koki
Sindhi is a community in India, and they are known for their love of food.
Sindhi Koki is a popular dish in Sindhi Cuisine. It is basically a flatbread made by preparing a dough of wheat and gram flour 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 bread gets its texture from a unique cooking method, where the dough is rolled and cooked twice.
Koki is traditionally a breakfast dish, but you can serve it anytime with yogurt, pickle, or curry.
It is vegan, and the recipe can be easily doubled or tripled.
Ingredients
Flour – You will need whole wheat flour (gehu ka atta) and gram flour (besan, chickpea flour).
Onions – I used red onions but yellow onions, white onions, or shallots; all work fine.
Green Chilies – Adjust the chilies as per your taste and preference. If you are making it for kids, you can skip adding it too.
Spices – To enhance the flavor of this Indian bread, add everyday spices such as coriander powder, turmeric powder, red chili powder, salt, and dry pomegranate seed powder (anardana powder).
These ingredients add a sour and spicy flavor, making this simple bread even more delicious.
Kasuri Methi – This enhances the flavor of Koki instantly, so do not miss out on Kasuri methi.
Others – You will also need cumin seeds, carom seeds (ajwain), cooking oil, and cilantro (fresh coriander leaves).
How To Make Sindhi Koki
Add
- 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
to a large bowl (or parat) and mix well to make a crumbly mixture.
Leave the mixture for 10 minutes. The onions will leave the water during this time.
Mix the flour mixture with your fingers.
Now add water (approx ¾ cup) little by little and knead to make a stiff dough. Do not over-knead this dough. The dough does not have to be smooth.
Divide the dough into 6 equal parts and roll them to make balls. The amount of dough for koki is more than that we take for roti or paratha.
Dust and roll a dough ball using a rolling pin into a 3-4 inch disc.
Heat a skillet over medium heat.
Transfer the koki to the hot skillet and cook for 2 minutes on each side.
Remove the koki from the skillet and roll it again to make a 5-6 inch circle. The edges of koki are not smooth; they are cracked up.
Prick the koki using a fork all over.
Transfer it back to the skillet and cook on medium heat until brown spots appear on the lower side.
Flip and apply 1 teaspoon oil all over.
Flip again and apply 1 teaspoon oil on another side as well.
Cook from both sides until nice and brown. 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 koki in the same manner.
Note – Wipe the skillet with paper tissue after making each koki to remove the burnt dry flour from the skillet.
Frequently Asked Questions
Yes, you can make sweet koki. It is traditionally known as Mithi Lolo or Mithi Koki. It is made by forming a nice biscuity dough of wheat flour, ghee, cardamom powder, and a pinch of salt with the help of a sugar and water solution. Check out the detailed recipe here.
Yes, skip adding onions to the wheat flour while forming the dough; the rest of the recipe is the same as for Sindhi Koki recipe with onions.
Pro Tips By Neha
Mix the flour and ghee properly by massaging it generously between your palms until it looks like bread crumbs. This would ensure that the koki is flaky enough.
Whenever you store it for travel, picnic, or lunch box, cool the koki first and then pack them so they remain crunchy and do not become as soft as chapati or paratha.
Serving Suggestions
Sindhi Koki goes well with yogurt (curd, dahi), pickle, chutney, papad, and fried eggs by its side.
It perfectly complements all Sindhi curries, including Sindhi Kadhi, Taryal Patata, Pallo Machi, Palli, and many more.
You can serve it for breakfast, lunch, or dinner. I like to eat it for breakfast with pickles and a cup of Masala Chai.
It is a great option to carry for a picnic or travel. It is also an excellent option to pack for lunch boxes.
Storage Suggestions
Sindhi Koki remains fresh for 24 hours without refrigeration.
Leftover koki can be stored in the refrigerator in an airtight container for 4-5 days.
Reheat on a tawa or microwave until nice and warm before serving.
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Recipe Card
Sindhi Koki Recipe
Ingredients
- 2 cups whole wheat flour (gehu ka atta)
- 2 tablespoons gram flour (besan, chickpea flour)
- ½ cup finely chopped onions
- 1 teaspoon salt
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon dry pomegranate seed powder (anardana powder)
- 1 tablespoon Kasuri methi
- 1 teaspoon finely chopped green chilies
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
- 2 tablespoons cooking oil (plus for frying)
Instructions
- Add all the ingredients to a large bowl (or parat) and mix well to make a crumbly mixture.
- Leave the mixture for 10 minutes. The onions will leave the water during this time.
- Mix the flour mixture with your fingers.
- Now add water (approx ¾ cup) little by little and knead to make a stiff dough. Do not over-knead this dough. The dough needs not to be smooth.
- Divide the dough into 6 equal parts and roll them to make balls. The amount of dough for koki is more than that we take for roti or paratha.
- Dust and roll a dough ball using a rolling pin into a 3-4 inch disc.
- Heat a skillet over medium heat.
- Transfer the koki to the hot skillet and cook for 2 minutes on each side.
- Remove the koki from the skillet and roll it again to make a 5-6 inch circle. The edges of koki are not smooth; they are cracked up.
- Prick the koki using a fork all over.
- Transfer it back to the skillet and cook on medium heat until brown spots appear on the lower side.
- Flip and apply 1 teaspoon of oil all over.
- Flip again and apply 1 teaspoon of oil on another side as well.
- Cook from both sides until nice and brown. 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 koki in the same manner.
- Note – Wipe the skillet with paper tissue after making each koki to remove the burnt dry flour from the skillet.
Piya kalwani
Amazingly delicious
N
Turned out really nice and crisp . The double cooking of the dough works well
om kumar
The picture is mouth watering. I am cooking and learning koki with your blog.
Thank you so much for sharing the recipe. My family loved it!
Swati
Why is the dough cooked twice??…. What difference does it make with respect to taste/texture/ looks??
Neha Mathur
This is how koki is made traditionally. This process make it crispy even from inside.
Shalini
Came out perfect.. I just added a cup of frozen methi leaves and it was oh so yummy n a nutritious lunch.. thank you for sharing..
Neha Mathur
Good to know 🙂
Vaishali
Thank you so much for sharing the recipe. My family loved it!
Neha Mathur
Happy to hear 🙂
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These flatbread look incredibly delicious! I adore all those wonderful warming spices in them.
Neha Mathur
These were really very good Angie