Soy-Free Sindhi Kokis
Discover the vibrant flavors of authentic Sindhi cuisine with this Soy-Free Sindhi Kokis recipe! Made with whole wheat flour, fresh vegetables like onions, tomatoes, and chilies, and an aromatic blend of cumin, carom seeds (ajwain), and turmeric, these savory flatbreads deliver irresistible taste and texture without any soy. Perfectly crispy and golden-brown, each koki is cooked with a drizzle of ghee or oil for a rich finish. Easy to prepare in just 40 minutes, this recipe offers a wholesome and satisfying option for breakfast, a snack, or even a light meal. Pair these kokis with yogurt, pickle, or your favorite chutney to elevate every bite. Packed with earthy spices and ready to please your palate, these homemade Sindhi kokis are a must-try for lovers of traditional Indian breads!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 1 large Onion
- 1 medium Tomato
- 2 small Green chili
- 2 tablespoons 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
- 200 milliliters Water
- 60 milliliters Ghee or Oil
Instructions
Peel and finely chop the onion and tomato. Place them in a mixing bowl.
Slit the green chilies, remove the seeds if you prefer less heat, and finely chop. Add them to the bowl.
Chop the coriander leaves finely and add to the bowl with onions and tomatoes.
Add cumin seeds, carom seeds, red chili powder, turmeric powder, and salt to the vegetable mix.
Incorporate the whole wheat flour into the vegetable and spice mixture, mixing everything thoroughly.
Gradually add water in small quantities while kneading to form a firm and pliable dough.
Divide the dough into 4 equal portions. Roll each portion into a ball.
Take one dough ball, dust it lightly with flour, and roll it out into a flat round circle of about 5-6 inches in diameter and 1/4 inch thickness.
Heat a tawa or non-stick pan on medium-high heat.
Place the rolled koki on the hot tawa and cook each side for about 2-3 minutes until light brown spots appear.
Add a small amount of ghee or oil around the edges and on the top, flipping the koki over to cook the other side.
Fry each side until a crispy golden brown. Remove from the heat and repeat with the remaining dough balls.
Serve the hot, crispy kokis with yogurt or pickle.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 22.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1961 mg | 42% | |
*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.
