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.
Servings: 6 pieces
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.
Wipe the skillet with a paper towel after making each koki to remove any dry, burnt flour.
Video
Notes
Adjust the chilies as per your taste and preference. If you are making it for kids, you can skip adding it too.
Thoroughly mix the flour and ghee by massaging them between your palms until they resemble bread crumbs. This would ensure that the koki is flaky enough.
The koki dough doesn’t ned to rest. You can knead the dough and immediately roll it to make koki.
Whenever you store it for travel, picnics, or lunch boxes, cool the koki first, then pack them so they remain crunchy and do not become as soft as chapati or paratha.
Nutrition
Calories: 190kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 401mg | Potassium: 190mg | Fiber: 5g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg
