Sindhi Koki Recipe Whiskaffair

on Nov 04, 2024 Do try Sindhi Kadhi and Aloo Tuk if you like Sindhi cuisine. Sindhi is a community in India known for its love of food. When I was growing up, I had a Sindhi friend who used to bring Koki in her lunch box. The bread was quite different from what we were used to eating. She told me the process also differs from regular parathas or theplas. I forgot about this bread for many years, then, one day, while going through old pics, I came across my friend’s picture. That reminded me of all the amazing Sindhi food she used to get in her tiffin. After some research on the internet, I made this recipe and was immediately transported to the good old days!

About Sindhi Koki

Sindhi Koki is a popular dish in Sindhi Cuisine. It is a flatbread made by preparing a wheat and gram flour dough mixed with finely chopped onions, aromatic spices, and cilantro. This bread is not only famous for its fantastic taste but also for its texture. A bite of Sindhi koki is slightly crispy on the outside and soft on the inside. This vegan bread gets its texture from a unique cooking method, where the dough is rolled and cooked twice. Koki is traditionally a breakfast dish but can be served anytime with yogurt, pickle, or curry. Onions – I used red onions, but yellow onions, white onions, or shallots all work fine. Green Chilies – Adjust the chilies to your taste and preference. If you are making it for kids, you can skip adding them. Spices – To enhance the flavor of this Indian bread, add everyday spices such as coriander powder, turmeric powder, red chili powder, salt, and dry pomegranate seed powder (anardana powder). These ingredients add a sour and spicy flavor, making this simple bread even more delicious. Kasuri Methi – This enhances the flavor of Koki instantly, so do not miss out on Kasuri methi. Others – You will also need cumin seeds, carom seeds (ajwain), cooking oil, and cilantro (fresh coriander leaves).

2 cups whole wheat flour 2 tbsp gram flour ½ cup finely chopped onions 1 tsp salt 1 tsp coriander powder ¼ tsp turmeric powder 1 tsp red chili powder 1 tsp cumin seeds ½ tsp carom seeds 1 tsp dry pomegranate seed powder 1 tbsp Kasuri methi 1 tsp finely chopped green chilies 2 tbsp finely chopped cilantro 2 tbsp cooking oil

Mix the flour mixture with your fingers. Now add water (approx ¾ cup) little by little and knead to make a stiff dough. Do not over-knead this dough. The dough does not have to be smooth. Dust and roll a dough ball using a rolling pin into a 3-4 inch disc. Transfer the koki to the hot skillet and cook for 2 minutes on each side. Remove the koki from the skillet and roll it again to make a 5-6 inch circle. The edges of koki are not smooth; they are cracked up. Transfer it to the skillet and cook on medium heat until brown spots appear on the lower side. Flip again and apply 1 teaspoon oil on another side as well. Cook from both sides until nice and brown. Keep pressing the koki with the back of a spatula while cooking, especially on the sides. Serve hot with fresh yogurt and pickle. Make all the koki in the same manner. Note – Wipe the skillet with paper tissue after making each koki to remove the burnt dry flour from the skillet. Whenever you store it for travel, picnic, or lunch box, cool the koki first and then pack them so they remain crunchy and do not become as soft as chapati or paratha.