Authentic Sindhi Koki with Dahi
A thick, flaky flatbread packed with onions, fresh mint, and bold spices, pan-fried to crisp perfection in pure ghee. Served alongside cool whisked yogurt, it makes for a deeply comforting and traditional Sindhi breakfast.
45min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, salt, cumin seeds, and crushed coriander seeds.
2
Add the quarter cup of melted ghee to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
3
Add the finely chopped onions, fresh mint leaves, and minced green chilies to the bowl.
4
Gradually add warm water and knead into a very firm, stiff dough. Let it rest for 10 minutes.
5
Divide the dough into equal-sized balls. Roll out each ball into a thick disc.
6
Cook the rolled disc on a medium-flame tawa (griddle) for a minute on each side until light brown spots appear.
7
Apply generous amounts of ghee and use a flat spatula or koki press to press down gently, creating distinctive ridges and crispness on both sides.
8
Remove from the tawa and serve hot paired with fresh plain curd.
Ingredients
2 cups whole wheat flour (atta)
1 large onion, finely chopped
1/2 cup fresh mint leaves, chopped
2 green chilies, finely minced
1 tsp cumin seeds
1 tsp crushed coriander seeds
1/4 cup ghee (plus extra for cooking)
Salt to taste
Warm water for kneading
1 cup plain curd (dahi) for serving
*This AI-generated recipe may contain inaccuracies.