Nut-Free Sindhi Koki
Elevate your breakfast or snack game with this flavorful Nut-Free Sindhi Koki, a traditional flatbread recipe that is both hearty and easy to prepare. Made with whole wheat flour, finely chopped onion, green chili, fresh coriander, and a medley of aromatic spices like cumin and carom seeds, this koki boasts a vibrant taste and chewy, flaky texture. Perfect for nut-free diets, it is kneaded with ghee or vegetable oil and cooked until golden brown for a crispy yet tender finish. Ready in just 45 minutes, this dish is ideal for pairing with creamy yogurt, tangy pickles, or a comforting cup of chai. Whether you're exploring Sindhi cuisine for the first time or seeking a new wholesome recipe, this koki is a delightful treat that combines nutrition and tradition flawlessly!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 medium, finely chopped onion
- 1 finely chopped green chili
- 2 tablespoons, finely chopped coriander leaves
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 3 tablespoons ghee or vegetable oil
- 0.75 cup water
- 3 tablespoons ghee or vegetable oil for cooking
Instructions
In a large mixing bowl, combine the whole wheat flour, finely chopped onion, green chili, coriander leaves, cumin seeds, carom seeds, red chili powder, turmeric powder, and salt.
Add 3 tablespoons of ghee or vegetable oil to the flour mixture and mix well until the mixture is crumbly.
Gradually add water to the mixture, kneading continuously to form a firm and smooth dough. Adjust the water as needed to achieve the right consistency.
Divide the dough into 4 equal-sized balls.
Take one dough ball and roll it out into a slightly thick disc, about 5 inches in diameter, using a rolling pin. Use a little dry flour to prevent sticking while rolling.
Repeat the process for the remaining dough balls.
Heat a tawa or a flat skillet over medium heat. Once hot, place a rolled-out disc on the tawa.
Cook for 1-2 minutes until small bubbles begin to appear on the surface.
Flip the koki and spread about 1 teaspoon of ghee or vegetable oil around the edges and on the surface.
Cook for another 1-2 minutes, pressing gently with a spatula to ensure even cooking.
Flip once more and apply another teaspoon of ghee or oil on the other side.
Cook until both sides are golden brown with crispy spots.
Remove from the tawa and repeat the process with the remaining rolled kokis.
Serve hot with yogurt, pickle, or chai.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 9.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1449 mg | 31% | |
*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.
