High Protein Sindhi Koki
Elevate your breakfast or snack game with this High Protein Sindhi Koki, a nutritious twist on the traditional Sindhi flatbread. Packed with protein-rich ingredients like chickpea flour (besan) and soy protein isolate, this hearty recipe combines wholesome whole wheat flour with the vibrant flavors of cumin seeds, green chili, aromatic coriander, and warming spices like turmeric and red chili powder. Easy to prepare with minimal cooking time, it’s the perfect choice for a health-conscious meal that doesn’t compromise on taste. Cooked on a skillet and enriched with ghee or oil for a golden, crispy finish, these kokis are best served hot with creamy yogurt, tangy pickle, or a comforting cup of tea. Perfect for busy mornings or light meals, this recipe delivers a delicious combination of tradition and nutrition in every bite!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.25 cup chickpea flour (besan)
- 0.25 cup soy protein isolate
- 1 small onion, finely chopped
- 1 small green chili, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 teaspoon cumin seeds
- 0.5 teaspoon red chili powder
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons ghee or oil
- 0.5 cup water
Instructions
In a large mixing bowl, combine whole wheat flour, chickpea flour, and soy protein isolate.
Add the chopped onion, green chili, coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt.
Add the ghee or oil to the mixture and rub it in with your fingers until the mixture resembles breadcrumbs.
Gradually add water to the mixture and knead it into a firm, smooth dough. Cover and let it rest for 10 minutes.
Divide the dough into 4 equal portions and shape them into balls.
On a lightly floured surface, roll each ball into a circular flatbread, about 6 inches in diameter.
Heat a tawa or skillet on medium heat. Place the rolled dough onto the tawa.
Cook for 1-2 minutes until the underside is lightly browned. Flip and cook the other side.
Drizzle a few drops of ghee or oil around the edges and on the surface of the koki. Flip again and cook until both sides are evenly cooked and golden brown.
Repeat the process with the remaining dough balls.
Serve hot, accompanied by yogurt, pickle, or tea.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 7.7 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1048 mg | 22% | |
*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.
