Kali Mirch Koki, Sindhi Koki for Travelling
by Tarla Dalal
kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with 15 amazing images.
Kali Mirch Koki or Sindhi Koki is the Sindhi counterpart of the Gujarati thepla. It is an all-time favourite breakfast and lunch option, with variants that can be carried along while travelling too.
Made with whole wheat flour and ghee, these crisp and tasty kokis are healthy too. Quite tasty by itself, with the appetizing aroma of ghee, the koki can be enjoyed with just curd and pickle, not requiring any elaborate accompaniments.
While the common Sindhi Koki is flavoured with onions, green chillies and spices like jeera and anardhana, the Kali Mirch Koki that is flavoured with black pepper is ideal for travelling. Since it does not contain onion or chillies, it does not spoil easily.
The black pepper gives a nice flavour too, which is spicy yet soothing in its own way. In a dry and airtight container, the Kali Mirch Koki lasts for a week, while in the refrigerator it can be preserved for even 15 days!
This makes Kali Mirch Koki an ideal Indian travel food. Those who travel abroad also like to take Kali Mirch Koki along, so they can enjoy home-cooked food till they settle down and find their way in the new place.
Kali Mirch Koki is healthy for weight loss, diabetesand heart. Made from Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Ghee is, in reality, a high quality fat for the body and brain.
Enjoy how to make kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with detailed step by step photos below.
Kali Mirch Koki, Sindhi Koki for Travelling recipe - How to make Kali Mirch Koki, Sindhi Koki for Travelling
Preparation Time: Cooking Time: Total Time:
Makes 10 kokis
For Kali Mirch Koki
2 cups whole wheat flour (gehun ka atta)
3 tbsp melted ghee
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)
Other Ingredients For Kali Mirch Koki
whole wheat flour (gehun ka atta) for rolling
ghee for greasing and cooking
For kali mirch koki
- For kali mirch koki
- To make {span class="bold1"}kali mirch koki{/span}, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Divide the dough into 10 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork.
- Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides.
- Serve the {span class="bold1"}kali mirch koki{/span} hot.
To make the dough for the Kali Mirch Koki:
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To make the dough for the Kali Mirch Koki (Sindhi Koki for travelling).
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Also, add the melted ghee. This is added to condition the dough.
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Add the salt to taste.
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Finally add the main ingredient black pepper powder.
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Mix the dough well with your hands.
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Add approx.½ cup of water. Mix well and knead into a stiff dough.
How to proceed for the Kali Mirch Koki:
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Divide the dough of the kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | into 10 equal portions.
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Dust the rolling surface with a little whole wheat flour.
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Take a portion between your palms and roll it out into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and grease it with ½ tsp of ghee.
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Place the rolled out Kalimirch Koki on it and cook on a slow flame.
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Apply 1 tsp of ghee and cook on one side till it turns golden brown in colour.
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Flip and cook the other side of the Kali Mirch Koki (Sindhi Koki for travelling) in the same manner.
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Serve the kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | immediately with curd or cool completely and pack in an air-tight box. This Sindhi Koki for travellling will stay fresh for 7 days at room temperature and 15 days in the refrigerator. If you are going on a long train journey, different city or going overseas then this is the correct Sindhi Koki for travellling. We have removed the onions, green chillies and corainder from the traditional Sindhi Koki recipe and hence it lasts longer for travelling.
- Like Sindhi Kali Mirch Koki, then try out our other Sindhi recipes.
Kali Mirch Koki is healthy
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Kali Mirch Koki is healthy. Sindhi Kali Mirch Koki is healthy for weight loss, diabetes and heart. Made from Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Ghee is, in reality, a high quality fat for the body and brain. Ghee is loaded with fats but that’s medium chain fatty acids (MCT) which aid in weight loss. Ghee is healthy for daibetics in small amounts and you need to check your fat intake at the same time. So cut the ghee used in this recipe for those who are diabetics or have heart issues.
| Energy | 257 cal |
| Protein | 5.4 g |
| Carbohydrates | 32.7 g |
| Fiber | 5.4 g |
| Fat | 12.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 173.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 2.6 mg |
| Folic Acid | 16.8 mcg |
| Calcium | 27.8 mg |
| Iron | 2.2 mg |
| Magnesium | 59.2 mg |
| Phosphorus | 160 mg |
| Sodium | 9.7 mg |
| Potassium | 153 mg |
| Zinc | 1 mg |
Koki is a yummy Sindhi roti made using whole wheat flour and has lots of onions.