Sindhi Koki


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Sindhi Koki

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 144 cookbooks   This recipe has been viewed 142420 times

The wondrous dishes that each Indian community contributes to our nation’s cuisine is just remarkable!

The Sindhi Koki 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.

While onions and other ingredients add flavour and crunch to the roti, the seeds do a great job in raising the flavour to a much higher plane! Enjoy the Sindhi Kokis hot and fresh.

Enjoy these Kokis with plain curds and Aam aur Chane ka Achaar.

Enjoy how to make Sindhi Koki recipe with detailed step by step photos below.

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Sindhi Koki recipe - How to make Sindhi Koki

Preparation Time:    Cooking Time:    Total Time:     Makes 6 kokis (6 koki )
Show me for kokis

Ingredients

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
6 tsp ghee for greasing
6 tsp ghee for cooking
Method
For sindhi koki

    For sindhi koki
  1. To make sindhi koki, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. 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.
  3. 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.
  4. Serve the sindhi koki hot.

Sindhi Koki recipe with step by step photos

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  1. Like Sindhi Koki then try out our other Sindhi recipes. 

To make the dough for the Sindhi Koki :

  1. To make the dough for the Sindhi Koki, the most important is to make anardana powder, so this is how anardana looks like.
  2. Take a mortal pestle ( khalbatta). Put1 tsp anardana seeds in it.
  3. Coarsely crush it. Keep aside.
  4. Take a deep bowl and add the whole wheat flour (gehun ka atta) into it.
  5. Add the chopped onions to the dough. We add them for the desired crunch.
  6. Add the chopped coriander (dhania) for a hint of freshness.
  7. Now add the chopped green chillies for the spice.
  8. Add the cumin seeds (jeera). It provides a warm and earthy flavour to the Sindhi Koki.
  9. Now add the pomegranate (anardana) powder for the mild tartness.
  10. Also, add the melted ghee. This is added to condition the dough.
  11. Finally, add the salt to taste.
  12. Mix the Sindhi Koki dough well with your hands.
  13. Add approx.½ cup of water.
  14. Mix well and knead into a stiff dough.

How to proceed for the Sindhi Koki:

  1. Divide the dough of the Sindhi Koki into 6 equal portions
  2. Dust the rolling surface with a little whole wheat flour.
  3. 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.
  4. Heat a non-stick tava (griddle) and grease it with ½ tsp of ghee.
  5. Place the rolled out Sindhi Koki on it and cook on a slow flame.
  6. Apply 1 tsp of ghee and cook on one side till Sindhi Koki turns golden brown in colour.
  7. Flip and cook the other side of the Sindhi Koki in the same manner.
  8. Serve the Sindhi Koki hot with homemade curds using cows milk. Traditionally, Sindhi Koki is had for breakfast with curds. 

Nutrient values (Abbrv) per koki
Energy235 cal
Protein5.4 g
Carbohydrates32.7 g
Fiber5.4 g
Fat9.8 g
Cholesterol0 mg
Sodium9.7 mg
Click here to view calories for Sindhi Koki

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Reviews

Sindhi Koki
5
 on 31 Aug 18 08:06 AM


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 .
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Tarla Dalal    Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
31 Aug 18 08:51 AM
Sindhi Koki
5
 on 29 Mar 16 09:17 PM


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.
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Tarla Dalal    Thanks Prema for your thoughts and suggestions. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
09 Apr 16 10:16 AM
Sindhi Koki
5
 on 26 May 11 06:05 PM


grest