Koki

Koki

Koki

Veg

Thick, generously spiced Sindhi flatbread — whole wheat dough kneaded with finely chopped onion, green chilli, coriander leaves, carom seeds (ajwain), crushed pomegranate seeds, and oil, then rolled thick (about a centimetre) and cooked on a tawa over moderate heat with generous oil or ghee applied to both sides until both surfaces are golden and the interior is cooked through. Koki is thicker and more layered with flavour than a regular roti; the onion softens inside the bread while the exterior crisps. The quintessential Sindhi breakfast bread, eaten with yogurt, butter, or aloo tuk; also made sweet as meethi koki by replacing onion-chilli with sugar and cardamom.

Cuisines

Kutchi Sindhi Delhi

Best for

Breakfast Lunch

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

2 cups whole wheat flour
1 medium onion, finely chopped
1 small tomato, finely chopped
2 tablespoons fresh coriander leaves, chopped
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
— salt to taste
2 tablespoons ghee or oil
as needed water

Instructions

  1. 1 In a large mixing bowl, combine the whole wheat flour, chopped onion, chopped tomato, coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt.
  2. 2 Add ghee or oil to the mixture and mix well until crumbly.
  3. 3 Gradually add water to the mixture, kneading it into a firm dough. The dough should be tighter than regular chapati dough.
  4. 4 Divide the dough into equal portions and roll each portion into a ball.
  5. 5 Flatten each ball slightly and roll it out into a thick disc, about 1/4 inch thick.
  6. 6 Heat a tawa or flat pan over medium heat.
  7. 7 Place the rolled koki on the hot tawa and cook until small bubbles appear on the surface.
  8. 8 Flip the koki and apply a little ghee or oil on the cooked side.
  9. 9 Cook the other side until golden brown spots appear, applying ghee or oil as needed.
  10. 10 Repeat the process with the remaining dough balls.
  11. 11 Serve hot with yogurt, pickle, or tea.

Tips

For a softer koki, allow the dough to rest for 10-15 minutes before rolling.