ISLAMABAD: Sindhi Koki is a popular breakfast dish hailing from the Sindhi community. This flavorful flatbread is made by combining wheat flour, gram flour, onions, spices, and herbs.
Sindhi Koki is known for its fantastic taste and interesting texture, with a slightly crispy exterior and a soft interior. Sindhi Koki is traditionally served with yogurt, pickle, or curry, making it a versatile and satisfying dish.
Ingredients of Sindhi Koki:
- 2 cups whole wheat flour
- 2 tbsp gram flour (besan)
- 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 (ajwain)
- 1 tsp dry pomegranate seed powder (anardana powder)
- 1 tbsp Kasuri methi (dried fenugreek leaves)
- 1 tsp finely chopped green chilies
- 2 tbsp finely chopped cilantro
- 2 tbsp cooking oil
Instructions for preparing Sindhi Koki:
In a large bowl, mix together the whole wheat flour, gram flour, finely chopped onions, salt, coriander powder, turmeric powder, red chilli powder, cumin seeds, carom seeds, dry pomegranate seed powder, Kasuri methi, finely chopped green chillies, cilantro, and cooking oil. Mix well to create a crumbly mixture.
Let the mixture rest for 10 minutes, allowing the onions to release their water. Using your fingers, mix the flour mixture again to distribute the moisture evenly. Gradually add water, approximately ¾ cup, little by little, and knead the ingredients to form a stiff dough. Avoid over-kneading the dough; it does not need to be smooth.
Divide the dough into 6 equal parts and roll them into balls. The amount of dough for Sindhi Koki is more than what is typically used for roti or paratha. Dust a dough ball with flour and roll it into a 3-4 inch disc using a rolling pin.
Heat a skillet over medium heat and transfer the rolled koki onto the hot skillet. Cook for 2 minutes on each side. Remove the partially cooked koki from the skillet and roll it again to make a 5-6 inch circle. The edges of the koki will appear cracked. Use a fork to prick the koki all over, and then transfer it back to the skillet.
Cook the koki on medium heat until brown spots appear on the lower side. Flip the koki and apply 1 teaspoon of oil on both sides. Press the koki with the back of a spatula while cooking, especially on the sides. Repeat the process to make all the koki in the same manner.
Serve the Sindhi Koki hot with fresh yogurt and pickle. Adjust the spiciness according to your taste preferences by adding more or fewer green chilies. Rolling the koki twice helps in achieving the unique texture of this flatbread. Pressing the koki with a spatula while cooking ensures even cooking and a crisp exterior.
Sindhi Koki is traditionally served for breakfast and pairs well with fresh yogurt, pickle, or curry. It can also be enjoyed as a snack or alongside other Sindhi dishes such as Sindhi Kadhi and Aloo Tuk.
