Low Sodium Sindhi Koki
Discover the wholesome goodness of Low Sodium Sindhi Koki, a delightful flatbread recipe that’s perfect for health-conscious food lovers! Made with nutrient-rich whole wheat flour, aromatic spices like crushed coriander seeds and carom seeds, and the freshness of finely chopped onion, green chili, and cilantro, this dish is a delicious way to embrace traditional Sindhi cuisine while keeping sodium levels in check. The dough comes together effortlessly with a touch of olive oil and water, resulting in a soft yet firm texture that's ideal for rolling. Cooked to perfection on a skillet, each koki boasts a lightly crisp surface and subtly spiced flavor. Serve these versatile flatbreads with plain yogurt or your favorite low-sodium side for a hearty, satisfying, and healthy meal any time of day. Perfect for breakfast, brunch, or dinner, Low Sodium Sindhi Koki is a must-try for anyone seeking mindful eating without compromising on authentic taste.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 medium Onion, finely chopped
- 1 medium Green chili, finely chopped
- 2 tablespoons Fresh cilantro (coriander) leaves, chopped
- 1 teaspoon Crushed coriander seeds
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Black pepper powder
- 2 tablespoons Olive oil
- 0.75 cup Water
Instructions
In a large mixing bowl, combine whole wheat flour, finely chopped onion, green chili, fresh cilantro leaves, crushed coriander seeds, carom seeds, and black pepper powder.
Mix the dry ingredients well to ensure even distribution of spices.
Add olive oil to the flour mixture and start incorporating it using your fingers. The mixture should become crumbly.
Gradually add water while kneading the dough. The dough should be smooth but firm. Avoid adding too much water at once.
Once the dough is ready, cover it with a damp cloth and let it rest for about 10 minutes.
Divide the dough into 4 equal portions and shape them into balls.
Roll each ball into a flat disc about 6 inches in diameter using a rolling pin, dusting with flour as necessary to prevent sticking.
Heat a non-stick or cast-iron skillet over medium heat.
Place one rolled disc onto the hot skillet. Cook for about 2 minutes until the underside has brown spots.
Flip the koki and cook the other side for another 2 minutes, pressing gently with a spatula to ensure even cooking.
Repeat the process with the remaining dough portions.
Serve hot with plain yogurt or a side of your choice. Enjoy your low sodium Sindhi koki!
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 6.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1228 mg | 26% | |
*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.
