Vegan Sindhi Kokis
Discover the rich, savory delights of Vegan Sindhi Kokis, a traditional flatbread from Sindhi cuisine, reimagined to cater to plant-based diets. Perfectly spiced with aromatic fennel and cumin seeds, vibrant turmeric, and a hint of chili powder, these kokis pack a flavorful punch. Finely chopped onions, green chilies, and fresh coriander bring texture and freshness, while a semi-soft dough ensures the kokis are crisp yet hearty. Cooked on a tawa with a drizzle of oil, these golden-brown flatbreads are ideal for breakfast, brunch, or even as a snack. Serve them hot with vegan yogurt or tangy pickle for a satisfying pairing. Easy to make and irresistibly delicious, this wholesome recipe is perfect for anyone seeking a taste of authentic Sindhi comfort food with a vegan twist.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 medium Onion, finely chopped
- 2 Green chilies, finely chopped
- 2 tablespoons Coriander leaves, finely chopped
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- as needed Water
Instructions
In a large mixing bowl, add the whole wheat flour, finely chopped onion, green chilies, coriander leaves, fennel seeds, cumin seeds, chili powder, turmeric powder, and salt. Mix all the ingredients thoroughly.
Add the cooking oil to the mixture and rub it into the flour with your fingers until the mixture is crumbly in texture.
Gradually add water as needed, a little at a time, and knead the flour into a semi-soft dough. The dough should not be too sticky or too dry.
Once the dough is ready, cover it with a damp cloth and let it rest for about 10 minutes.
Divide the dough into small, equal portions and roll them into balls.
Flatten each ball and roll it out into a thick flatbread using a rolling pin. Keep the edges slightly thicker to avoid breaking.
Heat a tawa or flat pan over medium heat and place the rolled koki on it. Cook for about 2-3 minutes on one side until small bubbles start to form.
Flip the koki and cook on the other side for another 2-3 minutes. Apply a little oil on both sides and cook until golden brown and crisp, pressing slightly with a spatula for even cooking.
Repeat the process for the remaining dough balls. Serve hot with vegan yogurt or pickle.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 10.8 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1559 mg | 33% | |
*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.
