Authentic Sindhi Koki
Authentic Sindhi Koki is a popular Sindhi breakfast. It is a type of aromatic thick flatbread or paratha. Though traditionally, it is enjoyed as a wholesome breakfast, this onion flatbread also makes a good option for brunch or lunch. Whole wheat flour, onions, oil and other spices are combined together to form a dough. All these impart a uniqueness to this Sindhi Koki Recipe.
Equipment
- shallow wide metallic vessel
- griddle
- metallic spatula
- rolling pin and board
Ingredients
- 1.5 cup whole wheat flour 225gm
- 1/8 cup oil for shortening; moyan. 45 gm
- 1 medium onion finely chopped; 80 gram
- 2 green chilies finely chopped
- 1/8 cup coriander leaves finely chopped
- 1 tsp dried pomegranate arils dried anardhana ; optional
- ¼ tsp caraway seeds shahjeera, pullav jeeri optional
- 1 tsp salt OR adjust to taste
- 1/4 cup water for making dough; adjust
- oil - ghee for brushing on Koki
Instructions
How to make Dough for Koki
- Firstly, take whole wheat flour in a wide shallow mixing bowl.
- Add the chopped onions, green chilli, caraway seeds (pullav jeeri), coriander leaves, salt, and dried pomegranate arils. (I have added dried pomegranate arils to the dough later.)
- Make a well in the centre of the flour and pour the oil. (You could use ghee or combination of ghee and oil)
- Gently rub the oil and flour and mix all the ingredients till a crumbly texture is formed. Refer to detailed explanation above in the post.
- Add water a little at a time to the crumbly textured dough and form a stiff firm dough.
- Divide the dough into equal portions and dab them with dried pomegranate arils. Refer to detailed explanation above in the post.
- Cover and set aside the dough for at least ten minutes.
How to Roll Sindhi Koki
- Divide dough into equal size portions. Roll each portion halfway. Then lightly roast it on a tawa/griddle till it firms up a bit. Flip and lightly roast the other side in the same manner.
- Transfer this Koki that is lightly roasted onto a rolling board. Let the steam escape and within less than a minute roll it out completely till 4” to 5” in diameter. The koki is thicker as compared to a roti. While rolling do not lift the Koki often like a roti, lest it break.
- Once rolled completely, make diagonal markings crisscrossing each other or some prick with a fork. his step ensures that the Koki is uniformly cooked and crisp throughout. This is recommended but not mandatory
- Alternatively, you could directly roll out the koki completely, make markings and procees to roast.
How to cook/roast Sindhi Koki
- Transfer the Rolled Koki on a warm griddle with the markings side facing down. Roast on medium flame till brown spots appear on the lower side.
- Make similar markings on the side facing you. Then flip and cook on this side. Now brush ghee or oil or their combination on both the side. Cook till the Koki is lightly golden brown.
- Serve warm with curd and papad.
Video
Notes
- Roast Koki on medium flame. Do not rush through the cooking/roasting.
- Koki can be roasted ahead till three fourth done. Complete the process just before serving.
- For an authentic flavor, use the ingredients mentioned in the recipe. However, you could try variations by adding kasuri methi or carom seeds, red chili flakes to the dough.