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    Whisk Affair » Recipes » Indian » Indian Breads » Sindhi Koki

    Published: Sep 6, 2020 | Last Updated On: Sep 6, 2020 by Neha Mathur

    Sindhi Koki

    754 shares
    Jump to 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 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.

    Sindhi Koki served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step by Step Recipe
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • Pro Tips by Neha
    • Recipe Card

    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.

    All the ingredients mixed in a bowl.
    Crumbly mixture made.

    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.

    Water added in the bowl.
    Dough made.

    Divide the dough into 6 equal parts. The amount of dough for koki is more than that we take for roti or paratha.

    Dough divided into small balls.

    Dust and roll the dough ball into a 3-4 inch disc.

    Dough ball rolled to make 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.

    Dough disc transferred on a hot skillet.

    Remove the koki from the griddle and mash it well to make a ball once again.

    Dough made again into a ball.

    Roll it again to make a 5-6 inch circle.

    Rolled again.

    Prick the koki using a fork all over.

    Pricked with 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.

    Transferred on a hot griddle.

    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.

    Ready sindhi koki.

    Frequently Asked Questions

    Can we prepare it Sweet?

    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.

    Can you prepare it without onions?

    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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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 it.
    5 from 9 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 3 people
    Calories: 442kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups Whole Wheat Flour
    • 2 tablespoon Gram Flour
    • ½ cup Onion (Finely Chopped)
    • 1 teaspoon Salt
    • 1 teaspoon Coriander Powder
    • ¼ teaspoon Turmeric Powder
    • 1 teaspoon Red Chilli Powder
    • 1 teaspoon Cumin Seeds
    • ½ teaspoon Carom Seeds
    • 1 teaspoon Dry Pomegranate Seed Powder
    • 1 tablespoon Kasuri Methi
    • 1 teaspoon Green Chillies (Finely Chopped)
    • 2 tablespoon Fresh Coriander (Finely Chopped)
    • 3 tablespoon Oil (Plus for frying)
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    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.

    Notes

    Koki dough must be made fresh and you don’t have to rest it.
    You can fry Koki in ghee as well.

    Nutrition

    Calories: 442kcal | Carbohydrates: 66g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Sodium: 810mg | Potassium: 423mg | Fiber: 11g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 4mg
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    More Indian Bread Recipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. [email protected]

      August 23, 2019 at 4:54 am

      These flatbread look incredibly delicious! I adore all those wonderful warming spices in them.

      Reply
      • Neha Mathur

        August 23, 2019 at 6:48 am

        These were really very good Angie

        Reply
    2. Vaishali

      April 25, 2020 at 5:48 am

      5 stars
      Thank you so much for sharing the recipe. My family loved it!

      Reply
      • Neha Mathur

        April 26, 2020 at 2:39 am

        Happy to hear 🙂

        Reply
    3. Shalini

      June 16, 2020 at 10:59 pm

      5 stars
      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..

      Reply
      • Neha Mathur

        June 17, 2020 at 2:59 am

        Good to know 🙂

        Reply
    4. Swati

      February 20, 2022 at 5:43 am

      Why is the dough cooked twice??…. What difference does it make with respect to taste/texture/ looks??

      Reply
      • Neha Mathur

        February 23, 2022 at 9:40 am

        This is how koki is made traditionally. This process make it crispy even from inside.

        Reply
    5. om kumar

      July 18, 2022 at 5:41 pm

      5 stars
      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!

      Reply

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