Dairy-Free Sindhi Koki
Discover the delicious and wholesome world of Dairy-Free Sindhi Koki, a traditional Indian flatbread that’s quick, flavorful, and perfect for any meal of the day. Made with whole wheat flour and spiced with aromatic ground cumin, carom seeds, turmeric, and red chili powder, this recipe is a delightful medley of warm, earthy flavors. Generously studded with finely chopped onion, green chili, and fresh cilantro, these thick, hearty kokis are easy to prepare and completely dairy-free. With just a touch of oil, they’re cooked to golden perfection on a skillet, resulting in a crisp yet tender texture. Ideal for breakfast or as a snack, serve these kokis with tangy vegan yogurt, spicy pickles, or your favorite chutney for a satisfying plant-based treat. Perfect for those seeking a nourishing, allergy-friendly twist on a classic Sindhi recipe!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 2 tablespoons, finely chopped Cilantro
- 1 teaspoon Ground cumin
- 0.5 teaspoon Carom seeds (ajwain)
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 4 tablespoons Oil, for dough
- 0.5 cup, or as needed Water
- 2 tablespoons, as needed Oil, for cooking
Instructions
In a large mixing bowl, combine the whole wheat flour, finely chopped onion, green chili, cilantro, ground cumin, carom seeds, turmeric powder, red chili powder, and salt.
Add the 4 tablespoons of oil to the mixture and start mixing with your fingers until a crumbly texture is achieved.
Gradually add water, a little at a time, and knead the mixture into a semi-soft dough. The dough should be slightly tight, not too soft.
Divide the dough into 4 equal parts and roll each portion into a ball.
Flatten each ball slightly with your palm, then use a rolling pin to roll them out into thick, flat circles (about 6 inches in diameter).
Heat a non-stick skillet or tawa over medium heat and add a few drops of oil.
Place one rolled koki on the heated skillet. Cook for about 2 minutes on one side until light brown spots appear. Flip the koki using a spatula.
Drizzle a few drops of oil around the edge and on the surface of the koki. Press slightly with the spatula to ensure even cooking.
Cook for another 2-3 minutes until the other side is done and slightly crispy.
Repeat the process with the remaining dough portions.
Serve hot with your choice of pickle, vegan yogurt, or chutney.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 9.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
