Vegan Sindhi Koki
Discover the rich flavors of vegan Sindhi Koki, a traditional flatbread from Sindhi cuisine made entirely plant-based for a wholesome and satisfying meal! Crafted with whole wheat flour and spiced with earthy cumin, carom seeds, turmeric, and a kick of green chilies, this recipe brings a medley of vibrant flavors and aromas to your table. Finely chopped onion and fresh coriander leaves add a delightful texture and refreshing note, while vegan ghee or coconut oil ensures the koki achieves its signature golden crispness. Quick and easy to prepare with a firm yet flaky texture, these kokis are perfect for breakfast, brunch, or snacks, especially when served with vegan yogurt, pickle, or your favorite chutney. A hearty and healthy flatbread, ideal for those seeking traditional Sindhi recipes with a vegan twist!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 medium, finely chopped Onion
- 2 finely chopped Green chilies
- 0.25 cup, finely chopped Coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper powder
- 1 teaspoon Salt
- 3 tablespoons Vegan ghee or coconut oil
- 0.75 cup Water
Instructions
In a large mixing bowl, combine whole wheat flour, finely chopped onion, green chilies, and coriander leaves.
Add cumin seeds, carom seeds, turmeric powder, black pepper powder, and salt to the mixture and mix well.
Add 2 tablespoons of vegan ghee or coconut oil to the mixture. Using your hands, rub the oil into the flour until it resembles a crumbly texture.
Gradually add water to the flour mixture and start kneading to form a stiff dough. The dough should not be too soft but rather firm.
Cover the dough and let it rest for about 10 minutes.
Divide the dough into 8 equal portions and shape each into a ball.
Dust a rolling surface with a little flour and roll each ball into a thick disc, about 6 inches in diameter. Make sure it is slightly thick as traditional koki is not rolled thin.
Heat a skillet or tava over medium heat. Place the rolled disc on it and cook for about 2 minutes or until light brown spots appear on the bottom.
Flip the koki, apply a little vegan ghee or coconut oil, and press down lightly with a spatula, and cook for another 2 minutes.
Flip the koki once more, apply a little more vegan ghee or oil and cook each side until golden brown and slightly crisp.
Repeat the process with the remaining dough balls.
Serve the vegan Sindhi kokis hot with vegan yogurt or pickle.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1452 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.
