Keto Sindhi Koki
Indulge in the flavors of traditional Sindhi cuisine with a low-carb twist—Keto Sindhi Koki! This wholesome flatbread is crafted with almond flour, flaxseed meal, and psyllium husk, making it a keto-friendly alternative to the classic recipe. Seasoned with aromatic spices like cumin and carom seeds, and elevated with fresh onion, green chili, and cilantro, this dish bursts with authentic flavors while staying gluten-free and low-carb. Ghee adds richness, while the easy skillet-cooking method ensures a crisp, golden finish. Perfect as a standalone snack or served with your favorite keto curry, this quick and satisfying recipe is ready in just 35 minutes. Enjoy the comforting taste of tradition without compromising on your ketogenic goals!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Flaxseed meal
- 2 tablespoons Psyllium husk powder
- 2 tablespoons Ghee
- 0.5 medium, finely chopped Onion
- 1 small, finely chopped Green chili
- 2 tablespoons, finely chopped Cilantro
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Water
Instructions
In a mixing bowl, combine almond flour, flaxseed meal, and psyllium husk powder.
Add finely chopped onion, green chili, and cilantro to the dry ingredients.
Stir in carom seeds, cumin seeds, salt, and black pepper, mixing well.
Add ghee to the mixture and using your hands, start blending until the ingredients form a crumbly texture.
Gradually add water, kneading the mixture until you form a firm dough. The dough should be slightly moist but not sticky.
Divide the dough into 4 equal parts and roll each part into a small ball.
Place one dough ball on a piece of parchment paper. Flatten it gently using your palms, then roll it out into a thin circle, about 5 inches in diameter. Keep the thickness consistent to ensure even cooking.
Heat a non-stick skillet over medium heat. Once hot, place the rolled-out Koki onto the skillet.
Cook for about 3-4 minutes on one side or until golden brown spots appear, then flip it using a spatula.
Continue to cook the other side for an additional 3-4 minutes. If desired, apply a bit more ghee on each side for a richer flavor.
Once cooked, transfer the Keto Sindhi Koki to a plate and cover it with a clean cloth to keep warm.
Repeat the process with the remaining dough balls, serving warm.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 8.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 870 mg | 19% | |
*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.
