Authentic Sindhi Koki with Fresh Curd and Mango Pickle
A thick, flaky Sindhi flatbread made with whole wheat flour, onions, and aromatic spices, roasted to a golden crisp. Enjoy this hearty breakfast favorite hot off the griddle with cool curd and tangy pickle.
35min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, salt, carom seeds, and cumin seeds.
2
Add 2 tablespoons of ghee to the flour mixture and rub it gently with your fingertips until it resembles coarse breadcrumbs.
3
Add the finely chopped onions, green chilies, and fresh coriander leaves to the bowl.
4
Gradually add warm water and knead into a stiff, firm dough. Let it rest for 10 minutes.
5
Divide the dough into equal portions and shape them into smooth balls.
6
Roll out each ball slightly, score the top with a knife or fork to create a pattern, and roll gently to a medium thickness.
7
Heat a heavy-bottomed tawa (griddle) over medium heat and place the rolled koki on it.
8
Cook on a medium-low flame, pressing down gently with a cloth or flat spatula, until golden brown spots appear on both sides.
9
Drizzle ghee around the edges and surfaces, roasting until crispy and flaky.
10
Serve hot with fresh curd, a dollop of white butter, and spicy mango pickle.
Ingredients
2 cups whole wheat flour (atta)
1 medium onion, finely chopped
2 green chilies, finely chopped
1/4 cup fresh coriander leaves, chopped
1 teaspoon carom seeds (ajwain)
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
Salt to taste
4 tablespoons ghee or oil
3/4 cup warm water (approximate)
*This AI-generated recipe may contain inaccuracies.