• Amita Garg

Sindhi Koki Roti:

Updated: Mar 31


SindhiKoki is traditionally a Sindhirecipe. yesterday I tried this and enjoyed very well. It is very famous for its taste, texture, and simplicity. It goes very well with curd and pickle. Koki can be used similar to the paratha or thepla but the cooking method is slightly different and this makes koki unique from paratha. It is usually served in breakfast but perfect for any meal. It remains fresh for 24 hours without refrigeration so it is preferred for a picnic or traveling.

Author- Amita Garg

Preparation Time- 10 minutes

Cooking Time 20 minutes

Serving 6 Rotis

Ingredients-

  • 2 cup wheat flour

  • 2 tab Sp. Gram Flour

  • 1/2 cup onion finely chopped

  • 1 tSp. coriander Powder

  • 1/4 t Sp. turmeric Powder

  • 1 t Sp. Red chili powder

  • 1 t Sp. Cumin seeds

  • 1/2 t Sp. Carom seeds

  • 1 tSp. pomegranate seed[Anardana] powder

  • 1 tab Sp. Kasuri methi

  • 1 t Sp. green chili finely chopped

  • 2 tab sp. green coriander leaves finely chopped

  • salt to taste

  • oil for frying

How to Make-

  1. in a big bowl add all ingredients and mix like crumbs.

  2. Add little water at a time and make a tight dough.

  3. Smooth the dough with little oil.

  4. Divide the dough into 6 balls.

  5. Heat the tava and grease it.,

  6. Take each ball, dust, and roll with a rolling pin into a 3-4 inch disc.

  7. Transfer the koki on medium heat tava and cook on both sides until slightly cooked.

  8. Remove the koki from the tava and mash it well and make a ball once again.

  9. Roll it again and make a 5-6 inch circle.

  10. Prick with a fork.

  11. Transfer again on tava and cook on medium-low heat till brown spots appear, turn the koki.

  12. Apply oil both the side and cook pressing with a ladle until golden brown.

  13. Serve hot with curd and pickle.

Tips-

  1. Do not over mash the dough.

  2. Take a big ball of dough for perfect Sindhi koki.

  3. Whenever you store koki, cool the koki first and then pack them.

Step By Step Recipe of Sindhi Koki-

in a big bowl add all ingredients and mix like crumbs. Add little water at a time and make a tight dough. Smooth the dough with little oil. Divide the dough into 6 balls.

Heat the tava and grease it. Take each ball, dust and roll with a rolling pin into 3-4 inch disc. Transfer the koki on medium heat tava and cook on both sides until slightly cooked. Remove the koki from the tava and mash it well and make a ball once again.


Roll it again and make a 5-6 inch circle. Prick with a fork. Transfer again on tava and cook on medium-low heat till brown spots appear. Apply oil both the side and cook pressing with a ladle until golden brown. Serve hot with curd and pickle.













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