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How to Make Sindhi Koki | Authentic Sindhi Koki Recipe | Sindhi Breakfast Recipes | Payal’s Passion

Sindhi Cuisine is a rich heritage of carefully prepared recipes passed on from one generation to the other. Sindhi Breakfast is one of the most relished, cherished, appetizing and filling meal. This Sindhi Koki Recipe is the most authentic recipe for preparing this Sindhi breakfast.

Koki is an amazing flatbread prepared with whole wheat, coriander, onion, green chili, herbs and easily available spices. It is also called Sindhi Masala Koki. The Sindhi Koki is primarily served with Papad, Curd and Mango Pickle. It also relished with a hot cup of tea. With a hot cup of tea, it simply tastes amazing. It does not go bad for a couple of day and is the best travel food companion.

So without further delay let us start making this mouth-watering, finger-licking & yummalicious Special Sindhi Koki.

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Print Recipe
Authentic Sindhi Koki Recipe
This Sindhi Koki recipe is the most authentic recipe. Follow this recipe to make this delicious and filling Sindhi breakfast in the comfort on your kitchen.
Instructions
Kneading the Dough
  1. To a mixing bowl add 1.5 Cups of Wheat Flour / Gehun Ka Aata, 1 Pcs Finely chopped Big Onion, 1 Pcs Finely Chopped Green Chilli. ½ Tsp. Crushed Pomegranate Seeds / Anar Dana, ½ Tsp. Carom Seeds / Ajwain, 1 Tsp. Crushed Red Chilli Powder / Kuti Lal Mirch, ½ Tsp. Black Pepper Powder / Kali Mirch Powder, 1.5 Tsp. Regular Salt (As Per Taste), ½ Bowl Finely Chopped Fresh Coriander Leaves / Hara Dhania Patti & about 4 to 5 Tbsp. Cooking Oil. You can use clarified butter / ghee at this point for kneading the dough. Clarified butter results in extra soft & crispy Koki’s.
  2. Mix well. It is important that Moin should be proper while kneading the dough. Moin is referred to as oil or clarified butter added to the dry flour. To check if moin added is proper or not, grab a fistful of flour and it press between your fingers and palm. If the pressed flour, binds in fist, then the moin added is sufficient. However, if the pressed flour crumbles, then we need to add more oil or clarified butter / ghee to flour.
  3. After mixing the spices and moin with the flour, knead the dough using water.
  4. The dough should not be too hard or nor it should be too soft.
  5. After dough is ready cover it and let it rest for 10 to 15 minutes.
Rolling & Baking the Kokis
  1. After letting the dough rest for 10 to 15 minutes heat your griddle on medium flame.
  2. Make 4 -5 dough balls from the kneaded dough.
  3. Flatten the dough balls slightly between your palms and around the edges. (Refer to the Video).
  4. Bake them slightly (half baked) on both side on medium flame. Do not apply ghee or oil during this process.
  5. After baking slightly on both sides, dish out in a plate.
  6. Finally using a roller pin, roll the slightly baked dough balls into a round shape.
  7. Roll the half-baked Kokis one by one. Authentic & traditional recipe requires the Kokis to be half-baked before finally rolling them so that they are baked to the core and yet remain soft. Roll with a very slight pressure. Kokis are thicker than the paronthas.
  8. Heat your griddle on medium flame and apply a little clarified butter / ghee to the griddle.
  9. Place a rolled Koki on the griddle and bake them on low heat. They are baked on low flame so that they are baked to the core.
  10. Keep flipping the Koki while baking it and apply clarified butter to each side. Bake on low flame that they are baked on both sides.(Refer to the video. It takes about 5 minutes to bake a Koki.
  11. Bake the rest of the Kokis.
  12. Serve with Curd /Dahi, Papad and Raw Mango Pickle. It is also enjoyed with tea. It tastes amazing with a hot cup of tea.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. You can add Clarified butter instead of Oil while kneading the dough. Clarified butter results in extra soft & crispy Koki’s.
  2. Moin should be proper while kneading the dough. Moin is referred to as oil or clarified butter added to the dry flour. To check if moin added is proper or not, grab a fistful of flour and it press between your fingers and palm. If the pressed flour, binds in fist, then the moin added is sufficient. However, if the pressed flour crumbles, then we need to add more oil or clarified butter / ghee to flour.
  3. The dough should not be too hard or nor it should be too soft.
  4. Do not apply ghee or oil during this process while partially baking the flattened dough balls.

Tricks: Let the dough rest for at least 10 to 15 minutes after kneading.

Goes well with: Best Served with Curd / Dahi, Papad & Raw Mango Pickle. It tastes amazing with a hot cup of tea.

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