Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch b...
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All time Favourite : Dal Makhani with butter Naan

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Dal makhani is a staple food loved by India. Where “Dal” means lentils and “makhani” means “like butter” because of its smooth texture. The aroma of dal is heavenly and can make me eat it for breakfast,lunch and dinner.Naan is perfact campanion and combination making even more divine.
        Naan is a flatbread which complements dal makhani. Traditionally at restaurants, naan is prepared in tandoor. But don’t worry here I have shared a recipe for you to cook naan just on a regular tawa or fry pan. 

Ingredients For Dal Makhani


  • 3/4 cup urad dal whole black
  • 1/4 cup rajma
  • 3 tomatoes medium
  • 2 tbsps ginger & garlic paste
  • 2 green chillies
  • cinnamon star anise cardamom whole spices like stick, , big (1 each)
  • 2 tsps Coriander powder
  • 1/2 tsp chilly Red powder (adjust according to your spice level)
  • 1 tsp turmeric powder
  • to taste Salt
  • 2 tsps Garam masala
  • 1/2 cup Milk cream or 3-4 tbsp
  • 2 tbsps Ghee butter or
  • 1/2 tsp asafoetida hing or
  • 2 tsps jeera
  • 3 cups water
  • pinch of kasoori methi
  • garam masala


Method for Dal Makhani
  • Wash and soak black urad dal and rajma for 6-7 hours
  • Puree tomatoes, and make ginger & garlic and green chillies paste also.
  • In a cooker, heat ghee and add hing, whole spices and jeera
  • Add puree then add ginger garlic paste and all spices except salt and let it cook for 7-10 mins until oil separates
  • Add soaked dal and rajma, salt and 3 cups of water
  • Add pinch of  garam masala and sprinkle of kasoori methi.
  • Close the lid and let it cook for 35-40 mins at low flame
  • Once the cooker cools, open the lid and add milk or cream and let it cook for another 10-15 mins. If want it creamier can add more cream. Add water if needed so that it doesn't stick to the bottom.

Ingredients for Naan
  • 2 cups Maida All purpose flour
  • 1/2 cup atta whole wheat flour
  • 1/2 tsp baking soda
  • 2 tsps salt
  • 1 tsp sugar
  • 3/4 cup curd
  • 1 cup milk water warm or
  • 2 tbsps oil
  • Onion seeds while pan roasting naan 

Method for making Naan

  • Seive atta and maida, add salt and baking soda

  • Make a well and add oil,sugar and curd. Mix well and use warm milk or water to make a soft dough
  • Grease a big glass or steel bowl and put the dough for 3 hours and let it ferment. Preheated oven for 3-4 mins is the best place for it to ferment.if  you are not using oven then it can be placed any warm place for atleast for 3 hours.
  • Make medium sized balls and roll it into oval shape.
  • On one side brush water and stick onion seeds and pan roast it.
  • Can leave it plain or spread some butter.


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