Sindhi Koki
Packed with fiber and energy, perfect for a healthy breakfast.

1 Piece
For 4 people
Difficulty
Average
Taste
Unknown
Health Benefits
Improves Digestion: The carom seeds and fiber in wheat flour promote gut health.
Rich in Energy: The use of ghee and wheat flour makes Koki a great source of sustained energy.
Heart Health: The antioxidants in anardana powder help in reducing cholesterol.
Boosts Immunity: Onions and green chilies are packed with vitamins and antioxidants.
Good for Skin: Ghee nourishes and hydrates the skin from within.
Aids in Weight Management: High fiber content helps in managing hunger and promotes a feeling of fullness.
320 kcal
in 119g
Protein:
6g
Fats:
16g
Carbs:
35g
Cholesterol:
30mg
Sodium, Na:
180mg
Potassium, K:
200mg
Sindhi Koki is a traditional Sindhi flatbread that stands out for its unique texture and flavor. Crisp, slightly thick, and spiced with basic yet aromatic ingredients, it’s an excellent choice for breakfast, served with yogurt or pickle, or as a snack with chai. Koki’s high fiber and nutrient content make it not only delicious but also beneficial for digestion and overall health. Its rich ghee content adds flavor while providing healthy fats for energy.
Ingredients
4
3 cups Wheat flour | गेहूं का आटा
3 tbsp Ghee | घी
Salt | नमक as per taste
half teaspoon Carom seeds | अजवाइन
2 tsp Anardana powder | अनारदाना पाउडर
3 Nos. Green chili
1 piece Onion
1 teaspoon Cumin seeds | जीरा
1 pinch Black pepper powder | काली मिर्च
Coriander as per needed
three quarters cup Water | पानी
Tips
Adjust the thickness of the koki as per your preference. Thicker kokis are crispier.
If the dough becomes stiff during winter, slightly warm the dough ball on the tawa before rolling it out.
You can add other spices like garam masala for a spicier flavor.
Directions
In a large bowl, combine wheat flour, ghee, and salt. Rub the mixture between your hands until the flour holds its shape when pressed, incorporating the ghee thoroughly.
Stir in carom seeds, anardana powder, green chili, onion, cumin seeds, black pepper, and fresh coriander. Gently knead the mixture, allowing the onion’s moisture to combine with the dough.
Gradually add water, in small batches, and bring the dough together. Ensure the dough is stiff and uneven; it should not be smooth.
Divide the dough into 6 equal portions and roll them into rough roundels. Cover the dough balls with a towel to keep them moist while you heat the tawa.
Take one dough ball, press it gently on a flat surface, and roll it into a thick, uneven paratha, approximately 1 cm thick. You don’t need to make it perfectly round.
Place the rolled koki onto a preheated tawa over low heat. Cook one side until golden brown spots appear, then flip. Do not add ghee at this stage. Cook both sides evenly.
Once both sides are lightly cooked, apply ghee and cook further until the koki becomes crisp and golden brown on both sides.
Your Sindhi Koki is ready! Serve with masala yogurt, pickle, or a hot cup of chai for a wholesome meal.
Notes
Individuals on a strict low-fat diet or those with severe digestive issues should avoid excess consumption of Koki due to its high ghee content.
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