Sindhi Koki is similar to a Paratha i.e. roti stuffed with veggies and other ingredients. It is a popular dish cooked in every Sindhi household and hard to find in a regular Indian restaurant.
An endearing aspect of Sindhi Koki is its rich flavor and amazing texture. However, every Sindhi household has its own version of Koki and the use of ingredients might also differ slightly.
You can have it with curd, egg curry, chutneys or sauce and it makes a great breakfast snack as well. It is a part of the Sindhi cuisine that includes traditional recipes of the people of the Sindh province. Today, this province comes under Pakistan.
However, most of the Sindhis migrated to India during partition and therefore the Sindhi cuisine also flourished in the country. The culinary techniques of Sindhi people are quite similar to those of the traditional Gujarati and Rajasthani cuisines due to the geographical proximity between these regions.
Onions, green chilies, carom seeds, ghee, coriander leaves, cream, etc. form the main ingredients of this recipe. Also, dried pomegranate seeds prove to be a special addition to this recipe as it appends a unique flavor to the thick and crisp Koki.
A perfect Koki is crunchy, soft, thick and chewy all at the same time and therefore you might need to try this recipe for a couple of times to master it completely. It gets light golden in color when roasted perfectly and your kids will love to munch into them.
It can also be used as a meal with any vegetarian or non-vegetarian side dish. You can also carry the Koki during trips and tours as it remains fresh for a good 24 hours or more.
Sindhi Koki Recipe
Ingredients for Sindhi Koki
- 5 cup Whole Wheat Flour
- 3 to 4 Red Onions chopped
- 4 to 5 Green Chillies chopped
- 2 tsp Ajwain (Carom Seeds)
- 1 tblsp Salt
- 2 tsp Dried Pomegranate Seeds crushed
- big handful Coriander Leaves chopped
- 1/2 cup Thick Cream optional, (the traditional recipe does not have cream)
- 1/2 cup Ghee melted
How to make Sindhi Koki
- Mix the flour, onions, green chillies, ajwain, salt, coriander leaves and pomegranate seeds in a large bowl.
- Add 2 tblsp of ghee and the cream.
- Mix well.
- Pour 300 ml of water (about 1 1/2 cups) and knead well to a stiff dough.
- Cover with a damp cloth and keep aside for 30 minutes.
- Make medium size balls of the dough and roll them out on a floured surface.
- Heat a tawa over medium flame.
- Cook on both sides, adding ghee around the edges, until light golden.
- Remove and serve hot.