Gluten-Free Sindhi Koki
Discover the wholesome delight of Gluten-Free Sindhi Koki, a traditional Sindhi flatbread reimagined for gluten-free diets. Crafted with a vibrant blend of rice flour and chickpea flour, this hearty recipe is infused with aromatic spices like cumin, ajwain seeds, and coriander powder, complemented by fresh notes of onion, green chilies, and coriander leaves. Perfectly golden and crisp on the outside yet tender within, the koki is cooked on a hot tawa and brushed with ghee for irresistible richness. Ready in under 40 minutes, this versatile flatbread pairs wonderfully with yogurt, pickle, or your favorite chutneys, making it an ideal breakfast, snack, or side dish. It's a flavorful and nutritious gluten-free option that's sure to elevate your culinary repertoire.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1 cup Chickpea flour (Besan)
- 0.5 cup Finely chopped onion
- 2 tablespoons Finely chopped green chilies
- 2 tablespoons Chopped fresh coriander leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Ajwain seeds (Carom seeds)
- 1 teaspoon Salt
- 3 tablespoons Ghee or oil
- 0.75 cup Water
Instructions
In a large mixing bowl, combine the rice flour and chickpea flour.
Add finely chopped onions, green chilies, coriander leaves, cumin seeds, coriander powder, ajwain seeds, and salt to the flour mixture. Mix well.
Heat 2 tablespoons of ghee or oil in a small pan and add it to the flour mixture. Mix until the oil is incorporated and the mixture resembles coarse crumbs.
Gradually add water to the mixture, a little at a time, and knead into a firm dough. The dough should be pliable but not sticky. If it's too dry, add a little more water.
Divide the dough into 4 equal portions and shape each portion into a ball.
Heat a tawa or flat skillet over medium heat.
Take one dough ball and roll it between your palms to smooth it. Place it on a lightly floured surface (using rice flour) or parchment paper and roll it out into a thick disc, about 5-6 inches in diameter. Use a rolling pin and apply gentle, even pressure.
Place the rolled koki on the hot tawa. Cook on one side for 2-3 minutes until lightly golden brown, then flip.
Brush a little ghee or oil on the cooked side and press the koki gently using a spatula. Follow the same for the second side once it cooks for 2-3 minutes.
Continue cooking, flipping occasionally and pressing gently, until both sides are cooked through and golden brown.
Repeat the process with the remaining dough balls.
Serve the gluten-free Sindhi koki hot with yogurt, pickle, or any side of your choice.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1434 mg | 31% | |
*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.
