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. Here is how to make it.
You can also try Sindhi Kadhi and Sindhi Aloo Tuk recipe from my blog, as I love to make them for my everyday meals.
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About This Recipe
Sindhi Koki is a popular flatbread that is made by preparing a dough of wheat and gram flour mixed nicely with some finely chopped onions, aromatic spices, and coriander leaves by adding little water at a time.
While the soft onions add a little sweet taste to it, the addition of coriander leaves makes it look a lot more attractive. The equal dough portions are then rolled into discs and cooked on a tawa.
A bite of Sindhi koki will be slightly crispy from the outside and soft from the inside providing you a perfectly crunchy and chewy bite. This Bread is not only famous for its amazing taste but also for its texture.
It is traditionally a breakfast dish but you can definitely serve it any time of the day along with curd, pickle, or a curry on the side
This bread gets its texture from a unique cooking method, where the dough is rolled and cooked twice.
This Koki Bread is,
- Full of flavor
- Chewy
- Cooked twice
- Perfect for your everyday meals
Ingredients
Flour – To make Sindhi Koki, we will use a combination of Whole Wheat Flour and Gram Flour. It gives it a perfect chewy texture.
Onions – Peel and finely chop the onions before adding it in the flour. Do not cut in big pieces, otherwise, it will come out while rolling the Koki.
Green Chillies – You can adjust the amount of green chilies as per your taste and preference. If making it for kids, you can skip adding it too.
Spices – To enhance the flavor of this Indian bread, even more, we will add in some everyday spices such as coriander powder, turmeric powder, red chili powder, salt, and dry pomegranate seed powder.
These ingredients combined add a sour and spicy flavor, which makes this simple bread even more delicious.
Kasuri Methi – This enhances the flavor of Koki instantly, so do not miss out on Kasuri Methi.
Others – Other than the above ingredients we will also add cumin seeds, carom seeds, oil, and coriander leaves.
Carom seeds add a unique taste and is great for digestion, making this bread more suitable for your everyday meals. You can use any vegetable oil or even olive oil to make Koki.
Step by Step Recipe
Mix all the ingredients in a bowl and make a crumbly mixture.
Add little water and make a tight dough. Do not over knead this dough. Apply little oil in your palms and smear it over the dough.
Divide the dough into 6 equal parts. The amount of dough for koki is more than that we take for roti or paratha.
Dust and roll the dough ball into a 3-4 inch disc.
Heat a griddle and brush it with oil. Transfer the koki on medium hot griddle and cook on both the sides on medium low heat until slightly cooked.
Remove the koki from the griddle and mash it well to make a ball once again.
Roll it again to make a 5-6 inch circle.
Prick the koki using a fork all over.
Transfer the koki again on the griddle and cook on low medium heat until brown spots appear on the lower side.
Brush little oil and flip it. Apply oil on other side as well. Cook from both the sides until nice and brown from both sides. Keep pressing the koki from the back of a ladle while cooking. Serve hot with fresh yogurt and pickle.
Frequently Asked Questions
Yes, we can definitely prepare sweet Koki as well. It is traditionally known as Mithi Lolo or Mithi Koki which 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.
The equal dough portions are then rolled into discs of about 3-4 inches in diameter which are then cooked on a tawa on a very low flame.
Ghee is applied on both sides of the Koki and is cooked until brown spots start appearing on both sides. Making Mithi Lolo is a must during the traditional rituals in Sindhis.
Yes, it is also prepared without onions as there are a lot of people who do not eat onions on a regular basis.
Just skip adding onions into the wheat flour while forming the dough, the rest of the recipe is exactly the same as for Sindhi Koki recipe with onions.
Serving Suggestions
Sindhi Koki goes really well with some curd, pickle, chutney, papads, or fried eggs by its side.
It perfectly complements all sorts of Sindhi curries such as Sindhi Kadhi, Taryal Patata, Pallo Machi, Palli, and many more.
You can serve it for breakfast, lunch, or dinner. I personally like to eat it for breakfast with some pickle and a cup of Masala Chai.
Storage Suggestions
Sindhi Koki remains absolutely fresh for 24 hours without refrigeration. Because of this reason, it is the most preferred flat-bread that people generally carry for a picnic or travel.
It also suits best for a perfect lunch box meal.
Further, you can cover it with a foil paper and store it in the fridge for about 4 to 5 days. Reheat on a tawa or in the microwave, until nice and warm before serving.
Pro Tips by Neha
1) To prepare a perfect Sindhi koki prefer to take larger portions of the dough to get a decent size of the koki.
2) Always mix the flour and ghee properly by massaging it generously between your palms until it starts looking like bread crumbs. This would ensure that the koki is flaky enough.
3) Whenever, you store it for the purpose of travel, picnic, or for lunch box, make sure to cool the koki first and then pack them, so that they remain crunchy and do not become as soft as chapati or paratha.
Recipe Card
Sindhi Koki Recipe
Ingredients
- 2 cups Whole Wheat Flour
- 2 tbsp Gram Flour
- ½ cup Onion (Finely Chopped)
- 1 tsp Salt
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Seeds
- ½ tsp Carom Seeds
- 1 tsp Dry Pomegranate Seed Powder
- 1 tbsp Kasuri Methi
- 1 tsp Green Chillies (Finely Chopped)
- 2 tbsp Fresh Coriander (Finely Chopped)
- 3 tbsp Oil (Plus for frying)
Instructions
- Mix all the ingredients in a bowl and make a crumbly mixture.
- Add little water and make a tight dough.
- Do not over knead this dough.
- Apply little oil in your palms and smear it over the dough.
- Divide the dough into 6 equal parts.
- The amount of dough for koki is more than that we take for roti or paratha.
- Dust and roll the dough ball into a 3-4 inch disc.
- Heat a griddle and brush it with oil.
- Transfer the koki on medium hot griddle and cook on both the sides on medium low heat until slightly cooked.
- Remove it from the griddle and mash it well to make a ball once again.
- Roll it again to make a 5-6 inch circlle.
- Prick the koki using a fork all over.
- Transfer the koki again on the griddle and cook on low medium heat until brown spots appear on the lower side.
- Brush little oil and flip it.
- Apply oil on other side as well.
- Cook from both the sides until nice and brown from both the sides.
- Keep pressing the koki from the back of a ladle while cooking.
- Serve hot with fresh yogurt and pickle.
