Authentic Sindhi koki Recipe/ Koki Recipe

Sindhi Cuisine is originated from the Sindh region of Pakistan. Sindhi koki is one of the famous dishes of Sindhi Cuisine. Sindhi koki is basically a flatbread with different textures. It is flaky, crispy, and soft from inside.

Sindhi koki is generally very heavy and fulfilling. Sindhi people always make this koki for breakfast. You can make these kokis for traveling purposes also,  just need to discard onions from the recipe.

Sindhi koki dough is a mixture of wheat flour and gram flour and many Indian spices Cumin seeds, Dry mango powder, Kasturi methi, etc. Sindhi koki becomes more aromatic when we use ghee for kneading the dough. So, without wasting more time, let's jump to the recipe.

Authentic Sindhi koki Recipe/ Koki Recipe:

Preparation Time: 20 mins

Cooking Time: 20 mins

Servings:  7-koki

Ingredients: (1 cup = 200ml)

• Wheat flour: 2 cup
• Gram flour: 2 tbsp
• Onions (roughly chopped): 1 cup
• Ghee: 3 tbsp
• Carom seeds (Ajwain): 1/2 tsp
• Cumin seeds (jeera): 3/4 tsp
• Turmeric powder (Haldi): 1/2 tsp
• Red chili powder (Lal Mirch): 3/4 tsp
• Amchur/anardana powder: 1/2 tbsp
• Kasuri methi: 1 tbsp
• Asafoetida (Hing): 1/4 tsp
• Salt: As per taste
• Water: between 3/4 -1 cup
• Green chilies (finely chopped): 1-2
• Freshly chopped coriander leaves: 1/4 cup

Method:
Step 1: 

Take a plate, add wheat flour, gram flour, salt and mix well.

Step 2:
Now add Ajwain, haldi, Lal Mirch powder, amchur/anardana powder, hing, Jeera, and mix well. 

Step 3:
Now add Ghee/oil and mix and knead the mixture till it becomes crumbly (as shown in the image).

Step 4:
Now add chopped onions, Kasuri methi, green chilies, and chopped coriander leaves. Mix them properly and let it rest for 10 mins. 

** We need to let it rest so that onions release its moisture and according to that we are going to add water to mix and form the dough.

Step 5:

Now add water little by little and keep on mixing to form a hard/stiff dough. We form the dough by mixing instead of kneading in order to avoid the formation of gluten in the dough. Don't let the dough rest and make the 7 equal size dough balls form the dough.

** gluten makes the dough chewy, and we want the dough to be crispy and flaky.

Step 6:
Now press the dough ball between palms. Heat the dough ball on the pan for 30-40 secs each side till we get the marks as shown in the image.

Step 7:

Start rolling the dough ball. We need to roll the dough ball of koki till it become 2"-3" thick. Now prick the koki and transfer it to the hot pan again.                                 

Step 8:
Cook on low-medium flame until it gets the brown spots on the lower side. Now flip the koki and apply ghee on both sides of koki cook them until it gets brown spots on both sides.  

Step 9: 
Our authentic Sindhi koki is ready. Serve hot.

Notes:

• We need mix instead of kneading to avoid the formation of gluten in our dough.
• We need to make out koki crispy from outside and soft from inside. The formation of gluten will make our koki chewy.
• Do perform step 6, because of this step, our koki become flaky and crispy.
• Authentic Sindhi koki best served hot and you can pair it with curd, pickles or you can it as it is.