Soy-Free Sindhi Koki
Dive into the delectable world of Sindhi cuisine with this Soy-Free Sindhi Koki recipe—a hearty, traditional flatbread packed with bold flavors and wholesome ingredients. Made with whole wheat flour, fragrant spices like cumin and ajwain, and an aromatic mix of onions, green chilies, and fresh coriander, this recipe creates a satisfying dish that’s perfect for breakfast or a mid-day snack. The dough, enriched with creamy ghee, is lightly kneaded for a unique texture, resulting in a thicker-than-usual flatbread with golden, flavorful spots when cooked on a tawa. Completely soy-free, this koki is a fantastic option for those with dietary restrictions while still preserving the authentic Sindhi taste. Serve it warm alongside pickles, yogurt, or a comforting cup of chai to enjoy a true burst of rustic, homemade goodness.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 4 tablespoons Ghee
- 1 medium, finely chopped Onion
- 2 finely chopped Green chilies
- 0.25 cup, chopped Coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.75 cup Water
Instructions
In a large mixing bowl, combine the whole wheat flour, salt, cumin seeds, carom seeds, red chili powder, and turmeric powder.
Add the chopped onions, green chilies, and coriander leaves to the flour mixture. Mix well to distribute the ingredients evenly.
Add 2 tablespoons of ghee to the flour mixture and rub the mixture between your fingers to incorporate the ghee throughout the flour.
Gradually add water to the mixture, a few tablespoons at a time, and knead into a firm dough. The texture should be slightly stiffer than regular roti dough.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Using a rolling pin, flatten each dough ball into a disc about 5 to 6 inches in diameter. The thickness should be slightly thicker than a regular chapati.
Heat a tawa or flat griddle on medium heat. Once hot, place a koki on the tawa.
Cook the koki until you see bubbles forming on the surface, then flip to the other side. Apply a teaspoon of ghee on the cooked side.
Gently press with a spatula and cook until golden brown spots appear on both sides.
Repeat with the remaining dough balls.
Remove from the heat and serve warm. Sindhi Koki pairs well with pickles, yogurt, or tea for a wholesome meal.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1430 mg | 30% | |
*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.
