Ingredients
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2 Cup Wheat Flour (Gehu ka atta)
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1.5 Tsp Cumin Seeds (Jeera)
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1 Tsp Carrom Seeds (Ajwain)
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Kasuri Methi
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17-18 coarsely crushed Black Pepper (optional)
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Finely chopped veggies (Onion, Coriander & Green Chilli)
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Approx 1 tbsp Ghee (alternatively Oil can be used)
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Water (to knead dough)
About
Sindhi Koki is a traditional unleavened flatbread originating from the Sindhi community. It’s made from whole wheat flour, onions, green chilies, coriander leaves, and spices like cumin seeds and ajwain. The dough is kneaded with water and then rolled out into a flatbread, which is cooked on a griddle until golden brown and crispy. It’s typically served with yogurt, pickles, or chutney and is a popular breakfast or snack item in Sindhi cuisine.
Steps
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1
Done
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Mix 2 cups wheat flour, 1.5 tsp cumin seeds, 1 tsp carom seeds, kasuri methi, salt, 1/2 tsp turmeric powder, red chili powder, and crushed black pepper in a bowl. |
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2
Done
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Add finely chopped onion, coriander, green chili, and 1 tbsp ghee. Combine everything well with hands. |
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3
Done
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Gradually add water to form a soft dough. Roll out dough into balls. |
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4
Done
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Heat a pan, press dough ball gently, warm each side for 10 secs. |
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5
Done
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Roll out thick koki, prick with a fork, place on pan, cook on medium flame. |
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6
Done
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Flip, drizzle ghee, cook until golden brown. Repeat for more kokis. |
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7
Done
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Serve Sindhi Koki hot with achar and dahi. Enjoy! |
