Low Sodium Sindhi Kokis
Savor the wholesome goodness of Low Sodium Sindhi Kokis, a traditional Indian flatbread reimagined for a heart-healthy lifestyle. Made with whole wheat flour, aromatic herbs like fresh dill and coriander, and a hint of warmth from cumin and carom seeds, this recipe delivers authentic Sindhi flavors without relying on salt. Perfectly spiced with turmeric and red chili powder, these kokis are cooked to golden perfection on a skillet, yielding a slightly crispy yet soft texture. Easy to prepare with pantry staples, this low sodium alternative is ready in just 40 minutes and makes a wonderful breakfast, snack, or side dish. Pair these flavorful flatbreads with a dollop of yogurt or a tangy pickle for a comforting, guilt-free meal that's perfect for the entire family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 medium, finely chopped Onion
- 2 small, finely chopped Green chilies
- 0.5 cup, finely chopped Coriander leaves
- 0.25 cup, finely chopped Fresh dill leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 2 tablespoons Olive oil
- as needed Water
Instructions
In a large mixing bowl, combine the whole wheat flour, finely chopped onion, green chilies, coriander leaves, dill leaves, cumin seeds, carom seeds, turmeric powder, and red chili powder.
Add the olive oil to the mixture and mix well until the flour is crumbly and the oil is evenly distributed.
Gradually add water, a little at a time, and knead into a dough that is firm yet pliable. Be careful not to add too much water; the dough should not be sticky.
Divide the dough into 8 equal parts. Roll each part into a ball and flatten it slightly with your palms.
On a lightly floured surface, roll out each ball into a 6-inch diameter disc, about 1/4 inch thick. Do not apply too much pressure while rolling. You may need to flour the rolling pin or the disc lightly if it sticks.
Heat a skillet or tawa over medium heat. Once hot, place one koki on it and cook for about 1-2 minutes until light brown spots appear on the bottom.
Flip the koki and cook the other side for another 1-2 minutes. During this time, apply a little pressure with a spatula to ensure even cooking.
Flip once more and cook for an additional minute, ensuring both sides are golden brown and cooked through.
Transfer the cooked koki to a plate and cover it with a clean kitchen towel to keep warm. Repeat with the remaining dough portions.
Serve hot with yogurt, pickle, or any accompaniment of your choice. Enjoy your delicious, low sodium Sindhi Kokis!
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 9.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1886 mg | 40% | |
*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.
