Sindhi Koki is an easy 'parantha' or masala roti. This onion koki is a flaky Indian flatbread which is made with minimal ingredients. We make it with loads of love, green onions and chillies. It is perfect for breakfast and a great alternative to eating white bread. It is a filling breakfast and traditionally eating this made you full until lunch. Sindhi Traditional paratha which is best even for travel. You can combine it with an omelet or egg Benedict. If you are a vegan or vegetarian, with some roasted papad and curd or yogurt(as per milk of your choice). Koki is also eaten during Thadri/Saatam Atham.
- Whole wheat flour
- Onion finely chopped (or 3 green onions chopped along with stalk)
- Cumin seeds
- Anardana or pomegranate seeds crushed
- Green chillies finely chopped
- Coriander leaves finely chopped
- Red Chili powder
- Ghee/Oil if you are going vegan or dairy-free
- Salt to taste
- Water for kneading
- Stand mixer for kneading (optional)
How to make Sindhi Koki?
- Add all ingredients and then water to the bowl.
2. Knead all the ingredients into a semi-hard dough. You can knead by hand or use a stand mixer.
3. Roll into a very thick flatbread of around 1 inch in thickness. Make incisions with a knife.
4. Heat the tava. Cook on a griddle/tava for few minutes. Take it off.
5. Roll further to get into a flatbread of around 1 cm thickness.
6. Cook on the griddle apply oil and flip.
7. Apply oil on the other side too.
8. Let it cook until it is golden brown on both sides.
Read the Sindhi Koki recipe below:
Sindhi Koki recipe
- Stand mixer for kneading
- tava/ griddle
- 2 cups Wheat flour
- 1 cup Onion 1 large chopped (or 3 green onions chopped along with stalk)
- 3 green Chillies finely chopped
- 1 tablespoon Coriander leaves finely chopped
- ½ teaspoon Red Chili powder
- 3 tablespoon Ghee/Oil if you are going vegan or dairy-free
- 1 teaspoon Cumin seeds
- 1 teaspoon Annardana or pomegranate seeds optional slightly crushed
- Salt as per taste
- 1 cup Water (little less than)
- Mix all ingredients with 2 tablespoon oil & very little water and knead into stiff dough.
- Divide the dough into 4 portions.
- Roll each one with a rolling pin like a very thick paratha(1 inch) or Indian flat bread.
- Cook this extra thick flatbread for few minutes,take if off from heat
- Roll it again into a thick flatbread(1 cm) and continue cooking with little oil/ghee on both sides
- Cook until golden brown.
- Repeat with remaining dough.
How to eat koki?
Traditionally, we serve hot onion koki with some papad and white butter smeared on it. I feel Sindhi cuisine has both minimalist cooking as well as elaborate fares. It tastes great if you have it with a dollop of ghee or clarified butter.If you like eggs, serve it with eggs sunny side up or half fry or a simple omelette. You could also add some jam if travelling and cannot have yogurt. The best way of making 'koki' is on a cast iron pan. This will improve the iron in body in the long run. However be careful while adding butter. You can also make it on non stick pan.
I love basar koki with extra butter or ghee smeared on it. You do not need any other dip with it. Simple koki yet yummy. Serve it hot with a cup of tea. It almost tastes like a biscuit and yet there is no refined flour in it. It is a versatile dish and can be served with some potato curry as well instead of 'poori'.
Kali mirch ki koki: We also make a special koki with black pepper. This is given to new mums for energy. This roti recipe helps them with immunity, due to black pepper and gives them the boost of extra energy from ghee. I must thank my MIL for this recipe. It helped me when I needed it the most.
Besan koki: Besani or besan ki roti is a traditional flatbread with onions and spices. It is gluten free. Can be made vegan too.
You can store it in an air tight container and refrigerate. Stays for 3-4 days. However, eating fresh food is best. It is better to knead the dough and refrigerate. Make fresh koki when you want.
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