Keto Sindhi Kokis
Dive into the world of flavorful low-carb delights with this Keto Sindhi Kokis recipe, a creative twist on a traditional Sindhi favorite tailored for keto enthusiasts! Made with almond flour and psyllium husk, these kokis are packed with wholesome goodness while maintaining the authentic texture of this savory flatbread. Infused with aromatic spices like cumin, caraway seeds, and red chili flakes, and studded with finely chopped onion, green chili, and fresh coriander leaves, each bite offers a harmony of taste and health. This recipe is quick to prepare—just 20 minutes for prepping and 15 minutes of cooking—and yields perfectly crisp, golden kokis cooked in pure ghee for that irresistible flavor boost. Serve them hot with a side of creamy yogurt or tangy keto-friendly pickles for an alluring low-carb meal that doesn’t compromise on tradition. Perfect for breakfast, snacks, or as an accompaniment, these keto flatbreads are a must-try for any health-conscious foodie.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk
- 0.25 cup Ghee
- 0.5 cup Water
- 0.5 cup Onion
- 2 pieces Green chili
- 0.25 cup Coriander leaves
- 1 teaspoon Salt
- 0.5 teaspoon Caraway seeds (ajwain)
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Ghee (for cooking)
Instructions
Finely chop the onion, green chilies, and coriander leaves. Set aside.
In a large mixing bowl, combine almond flour, psyllium husk, salt, caraway seeds, cumin seeds, and red chili flakes.
Add the chopped onion, green chilies, and coriander leaves to the dry mixture and mix well.
Drizzle in 0.25 cup of melted ghee and mix again until the mixture resembles coarse crumbs.
Gradually add water to the mixture, a little at a time, kneading into a soft dough. Let the dough rest for 5 minutes to allow the psyllium husk to absorb moisture.
Divide the dough into 8 equal parts. Roll each into a ball.
Using a rolling pin, flatten each dough ball between two sheets of parchment paper or plastic wrap to form a thin disc about 5 inches in diameter.
In a non-stick skillet, heat 1 teaspoon of ghee over medium heat.
Place one of the rolled discs onto the skillet. Cook until the edges begin to turn golden brown, approximately 2-3 minutes.
Flip the koki and cook the other side for another 2-3 minutes until golden brown and cooked through. Press gently with a spatula for even cooking.
Remove from the skillet and repeat with remaining dough balls, adding more ghee as needed.
Serve hot with yogurt or keto-friendly pickles.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 13.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 448 mg | 10% | |
*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.
