Gluten-Free Sindhi Kokis
Elevate your breakfast or brunch with this gluten-free twist on the traditional Sindhi Kokis! Made with a wholesome blend of gluten-free oat flour, chickpea flour, and rice flour, these savory flatbreads are infused with bold flavors from finely chopped onions, fresh green chilies, and aromatic spices like carom seeds, cumin, and turmeric. The soft, flavorful dough is hand-rolled into thick discs and cooked to golden perfection with a touch of ghee or oil, ensuring a crispy exterior and tender bite. Ready in just 45 minutes, these nutritious and satisfying kokis pair beautifully with yogurt or tangy pickles, making them an irresistible choice for anyone seeking a gluten-free, vegetarian delight brimming with authentic Sindhi flavors. Perfect for a wholesome meal or snack, Gluten-Free Sindhi Kokis are a must-try for lovers of traditional Indian recipes reimagined for modern dietary needs.
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Recipe Information
Ingredients
- 1 cup Gluten-free oat flour
- 0.5 cup Chickpea flour (besan)
- 0.5 cup Rice flour
- 1 medium Onion, finely chopped
- 2 Green chilies, finely chopped
- 0.25 cup Coriander leaves, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.75 cup Warm water
- 2 tablespoons Ghee or oil, for cooking
Instructions
In a large mixing bowl, combine gluten-free oat flour, chickpea flour, and rice flour.
Add finely chopped onion, green chilies, and coriander leaves to the flour mixture.
Mix in salt, carom seeds, cumin seeds, red chili powder, and turmeric powder.
Gradually add warm water, starting with 0.5 cups, and mix everything until a soft dough forms. Add more water little by little if needed.
Once the dough is ready, divide it into 8 equal parts and roll each into a ball.
Flatten each dough ball between your palms, and then use a rolling pin to gently roll it into a small, thick circular disc about 5 inches in diameter.
Preheat a non-stick skillet or tawa over medium heat.
Place one rolled koki on the skillet and cook for 1-2 minutes until you see bubbles forming on the surface.
Flip the koki and drizzle a bit of ghee or oil around the edges and on top. Press gently with a spatula to cook evenly.
Cook for another 1-2 minutes, flipping occasionally, until both sides are golden brown and crispy.
Repeat the process for the remaining kokis.
Serve hot with yogurt or pickles for a delightful gluten-free treat.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 18.4 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1749 mg | 37% | |
*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.
