Sindhi Koki (Sindhi Style Flaky Flatbread With Onions)

Farrukh Aziz Ansari
Sindhi Koki (Sindhi Style Flaky Flatbread With Onions)
838 ratings.

Sindhi Koki is a traditional flaky flatbread made from whole wheat flour, dough blended with onions and spices. Sindhi Koki is served along with curd and pickle on side, usually for breakfast. However it can also be relished along with any vegetable preparation for a meal too. Koki is flaky and moist bread with delicate tone of soft-cooked onions and fresh coriander leaves. It makes a great option for travel, picnics and kids lunch boxes as they keep well for up to 24 hours without refrigeration. Make Sindhi Koki for breakfast and set yourself off to a wholesome beginning of day.

Some other savoury wholesome Indian breakfasts that you may also like are

  1. Vegetable Rava Upma
  2. Aloo Poha
  3. Moong Dal Chilla
  4. Mini Idli Upma

Cuisine: Sindhi
Course: North Indian Breakfast
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 2-1/2 cups Whole Wheat Flour
  • 1 Onion , finely chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 3 Green Chillies , finely chopped (adjust)
  • 3 tablespoons Coriander (Dhania) Leaves , finely chopped
  • 3 tablespoons Ghee
  • Salt , to taste
  • Water , for kneading, as required
  • Ghee , or oil for frying

How to make Sindhi Koki (Sindhi Style Flaky Flatbread With Onions)

  1. To begin making Sindhi Koki, take a large mixing bowl and add to it whole wheat flour, onions, coriander leaves, ghee, cumin seeds, green chilies, salt. Mix well, until just crumbled.

  2. Adding a little water at a time start kneading the dough until it comes together in a smooth, soft but stiff consistency.

  3. Divide the dough into 13-14 equal sized portions.

  4. Take one portion at a time and roll it into approx 5 to 6 inches disc using a rolling pin.

  5. Place a skillet on the heat and allow it to warm. Put the rolled out koki on to hot skillet and cook on both sides until light brown spots appear.

  6. Smear Koki with oil/ghee and cook well until brown and flaky on both sides.

  7. Take it off the heat, repeat with the rest of the portions. Serve hot with papad, pickle and curd for a wholesome breakfast.

Farrukh Aziz Ansari

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Last Modified On Tuesday, 10 January 2017 08:11
     
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