Sindhi Koki
Sindhi Koki is a hearty, flavorful flatbread that serves as a cherished breakfast or snack in Sindhi households. Made with whole wheat flour, finely chopped onions, green chilies, fresh coriander leaves, and a hint of cumin, this recipe delivers an irresistible blend of textures and spices. Unlike traditional chapati, Sindhi Koki is hand-kneaded into a stiff dough and rolled thicker, creating a unique crispness when cooked on a hot griddle. Enhanced with the rich aroma of ghee, it’s perfect served hot with cooling yogurt or tangy pickles. With its ease of preparation and wholesome ingredients, this recipe is a must-try for lovers of authentic Indian cuisine. Keywords: Sindhi Koki, Indian flatbread recipe, crispy flatbread, easy breakfast ideas, traditional Sindhi recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 medium Finely chopped onion
- 2 Green chilies
- 2 tablespoons Coriander leaves
- 1 teaspoon Cumin seeds
- 3 tablespoons Ghee or oil
- 1 teaspoon Salt
- 0.5 cup Water
Instructions
In a large mixing bowl, combine 2 cups of whole wheat flour, 1 finely chopped medium onion, 2 finely chopped green chilies, and 2 tablespoons of chopped coriander leaves.
Add 1 teaspoon of cumin seeds and 1 teaspoon of salt to the mixture. Mix well using your hands to ensure all ingredients are evenly distributed.
Heat 3 tablespoons of ghee or oil in a small pan and add it to the flour mixture.
Slowly add water, little by little, kneading the mixture into a stiff dough. The dough should be slightly tougher than regular chapati dough.
Once the dough is ready, divide it into equal portions, each about the size of a tennis ball.
Roll each portion into a ball and then flatten it slightly between your palms.
On a lightly floured surface, use a rolling pin to roll out each ball into a thick circle, about 6 inches in diameter. The koki should be thicker than a regular chapati.
Preheat a griddle or tawa over medium heat. Place the rolled koki on the griddle.
Cook on one side until light brown spots appear, which should take about 2 minutes.
Flip the koki and cook on the other side. Drizzle a little ghee or oil around the edges to enhance the flavor and texture, and press gently with a spatula to ensure even cooking.
Continue cooking, flipping occasionally, until both sides are golden brown and the koki has a crispy texture.
Remove from the griddle and repeat the process with the remaining dough. Serve hot with yogurt or pickle.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 10.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1522 mg | 32% | |
*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.
