Sindhi Koki
by Tarla Dalal
Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with 22 amazing images.
Sindhi koki recipe is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds.
To make traditional Sindhi koki, combine the whole wheat flour, onions, coriander, green chillies, jeera, anardana, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 6 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 Sindhi koki hot.
While onions and other ingredients add flavour and crunch to the Sindhi koki, the seeds do a great job in raising the flavour to a much higher plane!
Let's see why we say this is a healthy Sindhi koki. The main ingredient of the roti is whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Raw onions used are a very valuable source of vitamin C – the immune building vitamin. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. If your diabetic, weight loss or have a heart issue, cut the quantity of the ghee used in the recipe as it has a high healthy fat level.
If you need to travel on a long journey, we have modified the traditional Sindhi koki recipe to enable the roti to last longer from a weeek to 15 days. See our recipe of Sindi koki for travelling.
Traditionally, Sindhi Koki is had for breakfast with curds and Aam aur Chane ka Achaar.
Enjoy Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with detailed step by step photos below.
Sindhi Koki recipe - How to make Sindhi Koki
Preparation Time: Cooking Time: Total Time:
Makes 6 kokis
For Sindhi Koki
2 cups whole wheat flour (gehun ka atta)
1/2 cup chopped onions
2 tbsp chopped coriander (dhania)
1 tbsp finely chopped green chillies
1 tsp cumin seeds (jeera)
1 tsp pomegranate (anardana) powder
3 tbsp melted ghee
salt to taste
Other Ingredients For Sindhi Koki
whole wheat flour (gehun ka atta) for rolling
3 tsp ghee for greasing
6 tsp ghee for cooking
For sindhi koki
- For sindhi koki
- To make {span class="bold1"}sindhi koki{/span}, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Divide the dough into 6 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"}sindhi koki{/span} hot.
Like Sindhi Koki then
- Like Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | then try out our other Sindhi recipes.
To make the dough for the Sindhi Koki :
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To make the dough for the Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | the most important is to make anardana powder, so this is how anardana looks like.
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Take a mortal pestle ( khalbatta). Put1 tsp anardana seeds in it.
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Coarsely crush it. Keep aside.
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Take a deep bowl and add the whole wheat flour (gehun ka atta) into it.
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Add the chopped onions to the dough. We add them for the desired crunch.
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Add the chopped coriander (dhania) for a hint of freshness.
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Now add the chopped green chillies for the spice.
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Add the cumin seeds (jeera). It provides a warm and earthy flavour to the Sindhi Koki.
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Now add the pomegranate (anardana) powder for the mild tartness.
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Also, add the melted ghee. This is added to condition the dough.
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Finally, add the salt to taste.
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Mix the Sindhi Koki dough well with your hands.
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Add approx.½ cup of water.
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Mix well and knead into a stiff dough.
How to proceed for the Sindhi Koki:
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Divide the dough of the Sindhi koki | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | into 6 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 200 mm. (8") 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 Sindhi Koki on it and cook on a slow flame.
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Apply 1 tsp of ghee and cook on one side till Sindhi Koki turns golden brown in colour.
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Flip and cook the other side of the Sindhi roti in the same manner.
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Serve the Sindhi koki | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | hot with homemade curds using cows milk. Traditionally, Sindhi Koki is had for breakfast with curds.
| Energy | 235 cal |
| Protein | 5.4 g |
| Carbohydrates | 32.7 g |
| Fiber | 5.4 g |
| Fat | 9.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 151.4 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 |
I like your recipies .Iam the student of Food and Nutrition So,Iwant to know about traditional recipies of Gujarat!
My daughter is a fussy and slow eater.... but whenever I make kokis she eats them quickly and she loves them any day of the week. My whole family loves kokis too with curd or pickle .
Grate some ginger to the ingredients. Instead of cumin seeds, put shahi jeera, which is so much flavorful. Instead if kneading dough with water, use milk. Serve with plain yoghurt with salt and black pepper.
grest