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 Sindhi Koki Recipe.
Sindhi cuisine originated in Sindh region in Pakistan. It is very similar to Punjabi cuisine and is rich, vibrant and flavourful.
Nowadays, Sindhi Cuisine is so popular that you will easily find outlets serving authentic Sindhi food across India.
Among the variety of dishes that the Sindh cuisine offers, sindhi koki is the most popular one.
Koki is a flat-bread that is prepared with wheat flour and goes really well with some curd or pickle by its side.
Koki Bread is not only famous for its amazing taste but also for its texture.
Unlike a chapati or a paratha, that we usually eat, koki is not very soft but is meant to be little crunchy, chewy and slightly hard.
While the soft onions adds a little sweet taste to the koki, the addition of coriander leaves makes it look a lot more attractive.
So now, without a further do, let’s know all about this tasty sindhi koki recipe.
What is Sindhi Koki?
Sindhi Koki is a popular flat bread which 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.
The equal dough portions are then rolled into discs and cooked on a tawa.
A bite of sindhi koki will be slightly harder from the outside and soft from the inside providing you a perfect crunchy and chewy bite.
It is traditionally a breakfast dish but you can definitely serve it any time of the day.
Koki Bread gets it’s texture from a unique cooking method, where the dough is rolled and cooked twice.
What to serve with Sindhi Koki?
Sindhi Koki goes really well with some curd, pickle, chutney, pappad 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 breafast, lunch or dinner. I personally like to eat Koki Bread for breakfast with some pickle and a cup of masala chai.
How long can you store Koki Bread?
Sindhi koki remains absolutely fresh for 24 hours without refrigeration.
Because of this reason, sindhi koki is the most preferred flat-bread that people generally carry for a picnic or a travel. It
also suits best for a perfect lunch box meal.
Can we prepare Sweet Sindhi Koki?
Yes, we can definitely prepare sweet sindhi 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 the sides of the koki and is cooked until brown spots start appearing on both its sides.
Making Mithi Lolo is a must during the traditional rituals in sindhis.
Can you prepare Sindhi Koki without onions?
Yes, sindhi koki 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, rest the recipe is exactly the same as for sindhi koki with onions.
Special Tips To Prepare Authentic Sindhi Koki
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 sindhi koki 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 a chapati or a paratha.
How to make Sindhi Koki Step by Step
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 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 on koki 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.
Sindhi Koki Recipe
Sindhi Koki Recipe
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 Sindhi Koki Recipe.
Ingredients
- 2 cups Whole Wheat Flour
- 2 tbsp Gram Flour
- 1/2 cup Onion Finely Chopped
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Seeds
- 1/2 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 the koki 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 on koki 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.
Recipe Notes
Koki dough must be made fresh and you don’t have to rest it.
You can fry Koki in ghee as well.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
[email protected]
These flatbread look incredibly delicious! I adore all those wonderful warming spices in them.
Neha Mathur
These were really very good Angie