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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 box meal.

Course : Breakfast

 Cuisine : Indian

 Prep Time : 10 minutes

 Cook Time :30 minutes

 Servings  : 4 people

 Calories :  445 kcal

 Author : Bharti Lalwani.

Ingredients to make Sindhi Koki

  • 1 Cup Whole Wheat Flour
  • 2 tbsp Gram Flour (Roasted)
  • 2 ½ tbsp finely chopped Onion
  • 2 tbsp finely chopped Coriander leaves
  • ½ tsp Cumin seeds
  • 1 tsp Dry Pomegranate Seed Powder
  • 1 tbsp Kasuri Methi
  • 1 tsp carom seeds
  • Salt to taste
  • 1 tbsp Ghee for dough
  • 1 tsp Red Chilli Powder
  • 2 Green Chillies finely chopped
  • Turmeric Powder – a pinch (optional)
  • 3 tbsp Ghee for making koki
  • 3 tsp refine/ghee for frying koki
How to make Sindhi Koki

  • In a mixing bowl, add all the ingredients and mix well.
  • Add 3 tsp refine oil or ghee &  little water and make a tight dough
  • Do not over knead this dough.
  • Apply liittle oil in your palms and smear it over the dough.
  • Divide the dough into 6 equal parts.
  • The amount of dough for koki is more than that we take for roti or paratha.
  • Dust and roll troll the dough ball into a 3-4 inch disc.
  • Heat a tawa/pan and brush it with oil.
  • Transfer the koki on medium hot tawa/pan and cook on both the sides on medium low heat until slightly cooked.
  • Remove it from the tawa/pan and mash it well to make a ball once again.
  • Roll it again to make a 5-6 inch circlle.
  • Prick the koki using a fork allover.
  • Transfer the koki again on the tawa/pan and cook on low medium heat until brown spots appear on the lower side.
  • Brush little oil and flip it.
  • Apply oil on other side as well. Cook from both the sides until nice and brown from both the sides.
  • Keep pressing the koki from the back of a ladle while cooking.
  • Serve hot with fresh yogurt/butter and pickle/hot tea.


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