Sindhi Koki is a traditional Sindhi flatbread made from whole wheat flour and a blend of spices like cumin, ajwain, and red chili powder. It’s enriched with chopped onions, green chilies, and fresh herbs like coriander and mint. This crispy, savory bread is cooked on a griddle with a touch of ghee or oil, resulting in a flavorful and aromatic dish that’s often enjoyed with yogurt or chutney, making it a popular choice for breakfast or as a snack in Sindhi cuisine.
Here’s a detailed recipe to make Sindhi Koki:
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon fresh mint leaves, chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain (carom seeds)
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons ghee or oil (plus extra for cooking)
- Water, as needed
- Finely chopped vegetables like grated carrots, spinach, or fenugreek leaves (optional)
Instructions:
- Prepare Dough:
- In a mixing bowl, combine whole wheat flour, chopped onions, green chilies, coriander leaves, mint leaves (if using), cumin seeds, ajwain, red chili powder, turmeric powder, salt, and ghee/oil.
- Mix the ingredients well, ensuring the spices are evenly distributed.
- Gradually add water and knead the mixture into a smooth and firm dough. The dough should not be too soft or too stiff. Cover and let it rest for about 15-20 minutes.
- Prepare Koki:
- Divide the dough into equal portions and shape them into balls, roughly the size of a lemon.
- Take one dough ball and flatten it with your palm to form a small disc.
- Roll it out gently into a round or oval-shaped flatbread, about 1/4 inch thick. Use dry flour if needed to prevent sticking.
- If you prefer, sprinkle grated vegetables (like carrots, spinach, or fenugreek leaves) on the rolled-out dough and press them lightly into the surface.
- Cook Koki:
- Heat a tava (griddle) or a non-stick pan over medium heat. Place the rolled-out koki on the hot tava.
- Cook for a minute or two until bubbles start appearing on the surface.
- Spread a little ghee or oil on the surface of the koki and around the edges.
- Flip the koki and cook the other side until it turns golden brown, pressing lightly with a spatula.
- Apply some more ghee or oil on the flipped side and cook until both sides are evenly cooked and have a crisp texture.
- Repeat for Remaining Dough:
- Repeat the same process for the remaining dough portions, rolling them out and cooking them on the tava/griddle.
- Serve:
- Serve the hot and crispy Sindhi Koki with yogurt, pickle, or any chutney of your choice.
This Sindhi delicacy, Sindhi Koki, offers a delightful blend of spices and flavors and is often enjoyed as a breakfast dish or as a snack. It’s a versatile bread that can be customized with various vegetables and herbs to suit your taste preferences.
