Paleo Sindhi Koki
Discover the wholesome delight of Paleo Sindhi Koki, a grain-free twist on the traditional Sindhi flatbread that’s perfect for paleo and gluten-free diets. This hearty recipe combines almond flour, coconut flour, and flaxseed for a nutrient-packed base, while aromatic cumin, fresh cilantro, and a touch of green chili bring authentic flavor to every bite. Enhanced with the richness of coconut oil and ghee (or a vegan alternative), this koki is shaped and cooked into golden perfection. Quick to prepare and bursting with bold flavors, it’s a versatile dish that pairs beautifully with chutneys, curries, or even enjoyed solo as a satisfying snack. Ideal for those seeking healthy, delicious options with a cultural flair!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Ground flaxseed
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 cup Onion, finely chopped
- 1 medium Green chili, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Coconut oil
- 0.5 cup Water
- 2 tablespoons Ghee (or coconut oil for vegan)
Instructions
In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, ground cumin, and salt. Mix well to ensure even distribution of the dry ingredients.
Add finely chopped onion, green chili, and fresh cilantro to the dry mixture. Stir to combine.
Melt the coconut oil and add it to the mixture along with water. Mix the ingredients well to form a workable dough. If the dough feels too dry, add a little more water, a teaspoon at a time, until it holds together well.
Divide the dough into four equal portions and shape each portion into a ball.
Heat a non-stick skillet or tava over medium heat. Add a teaspoon of ghee or coconut oil to the skillet.
Take one dough ball, place it between two sheets of parchment paper, and gently roll out to form a thick disc about 5–6 inches in diameter. Be careful to avoid cracking the edges.
Gently transfer the rolled-out koki to the heated skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Press lightly with a spatula to ensure even cooking.
Repeat with the remaining dough balls, adding more ghee or coconut oil to the skillet as needed.
Serve hot with your choice of accompaniment, such as paleo-friendly chutney or curry.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 11.7 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 667 mg | 14% | |
*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.
