Sindhi Koki

Sindhi Koki Recipe | How to Make Sindhi Koki

What is Sindhi Koki?

Popular Sindhi flatbread with unique texture i.e. hard yet soft, crispy yet chewy; made using whole wheat flour, with the crunch of onions and green chilies, flavored with pomegranate seeds, black pepper, and cumin seeds and lots of fresh coriander, is Koki. Koki can be served for breakfast, brunch, lunch, tea time as well as dinner. Yes, this is so because koki can be served with a number of accompaniments. It tastes good with tea, yogurt, pickle, chutney, papad, and divine with a slice of mango, do try it when mangoes are available.

Let’s talk about the ingredients for Sindhi Koki Recipe

Earlier I was talking about the texture of Sindhi Koki. How to achieve that mix of texture? One- enough oil is added, two- a unique technique is used. Since oil is added in a good quantity Koki gets a bit heavy on the stomach. However, the technique that is followed to cook it, makes it easy to digest. The same has been explained in the recipe.

Try a Sindhi meal combination of sai bhaji and bhuga chawal, you will love it. View the recipe here. Another elaborate dish from the Sindhi cuisine is dal pakwaan, flaky and crispy pakwaan served with very delicious dal, view the recipe here.

How To Make Sindhi Koki

1. In a mixing bowl collect all ingredients i.e. 2 cup whole wheat flour (gehun aata), 1 chopped onion, 3 chopped green chilies, ¼ cup chopped coriander leaves, 1 tsp dry pomegranate seeds (anaardana), ½ tsp cumin seeds (jeera), ½ tsp black pepper powder, salt to taste and 3 tbsp oil.

Sindhi Koki

2. Mix using fingertips.

Sindhi Koki

3. Add water gradually and bring the dough together. There is no need to knead the dough.

Sindhi Koki

4. Just bring the dough together. It should be a tight dough.

Sindhi Koki

5. Let it rest for 10-12 minutes.

Sindhi Koki

6. After 10 minutes, divide the dough into portions, 6-8 depending upon the size of koki you plan to make.

Sindhi Koki

7. Roll it thick, double the desired thickness. Simultaneously heat a skillet/pan.

Sindhi Koki

8. Put the rolled koki on a hot skillet. Cook on low flame for 2 minutes from each side.

Sindhi Koki

9. Thereafter remove from the skillet and put on the rolling board.

Sindhi Koki

10. While it is still hot, roll into desired thickness.

Sindhi Koki

11. Put on the hot skillet. Cook on low flame till partly cooked from both the sides. Apply oil on both sides. Cook on low to medium flame till brown patches appear.

Sindhi Koki

12. Bon appétit!

Sindhi Koki

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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