Sindhi Koki
A thick, flaky, and spiced traditional Sindhi flatbread loaded with onions, green chillies, and fresh coriander. Best enjoyed piping hot with a dollop of fresh curd and a steaming cup of spiced chai.
35min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, salt, cumin seeds, turmeric powder, and crushed pomegranate seeds.
2
Add the finely chopped onions, green chillies, and fresh coriander leaves to the flour mixture.
3
Pour in 2 tablespoons of ghee and mix everything well with your fingertips until the mixture resembles coarse breadcrumbs.
4
Gradually add warm water and knead into a firm, stiff dough. Let it rest for 10 minutes.
5
Divide the dough into equal portions and roll them into thick balls.
6
Roll out each ball into a thick disc. Since it is thick, the edges might crack slightly; gently smooth them out with your fingers.
7
Heat a tawa (griddle) over medium heat and place the rolled koki on it.
8
Cook on a medium-low flame until small bubbles appear on the surface, then flip.
9
Drizzle ghee generously around the edges and on top, pressing gently with a spatula to cook evenly and get a crisp, golden-brown texture on both sides.
10
Serve hot with fresh yogurt, pickle, or a hot cup of tea.
Ingredients
2 cups whole wheat flour (atta)
1 medium onion, finely chopped
2 green chillies, finely chopped
1/4 cup fresh coriander leaves, chopped
1 teaspoon cumin seeds
1 teaspoon crushed pomegranate seeds (anardana)
1/2 teaspoon turmeric powder
4 tablespoons ghee or oil
Salt to taste
Warm water as required for kneading
*This AI-generated recipe may contain inaccuracies.