One of the cuisines that unfailingly cheers me up is Sindhi cuisine. Sindhi food is soul food at its best; simple, robust, full of flavour and just plain satisfying. So yesterday, when the lockdown and all its restrictions was getting to me, I made Sindhi Koki to cheer myself up. Indeed, the very thought of this filling wheat paratha laden with onion, chillies, and coriander was enough to drive away the blues.

Sindhi Koki
Sindhi Koki

Sindhis have been a major presence in my life. One of my next door neighbors for over three decades is a large Sindhi joint family, I live next to an apartment complex dominated by Sindhis, I studied engineering in a college run by Sindhis, one of my closest friends from college days is a Sindhi, the second job I held with a Sindhi family-run IT training firm, now several of my colleagues are Sindhis… the list could just go on. 🙂

Sindhis love to eat and to feed people and so food like Bhuga Chawal, Sindhi Kadhi, Macaroni Alu, Seyal Dabal (Seyal Bread), Dal Pakhwan, and more is something I relish. Anyway to cut a long story short, I love Sindhi food and among the favourites is Koki, a kind of thick roti flavoured with onions, green chillies, anardana (pomegranate seeds), cumin, and fresh coriander.

The perfectly made Koki is crispy on the outside and soft on the inside. All you need to enjoy this roti is chilled dahi and papad.

Tip 1: Koki has to be thick and so do not roll it thin. Keep it thick like a stuffed paratha.

Tip 2: The dough should be stiff but malleable. Do not make it soft like for roti because then it will stick when you try to roll it into a disc.

I first posted this recipe in July 2013 and have now updated it.

Recipe for Sindhi Koki

Sindhi Koki | Sindhi Spiced

Sindhi Koki

Sindhi Koki is a thick roti made with wheat flour, onions, green chillies, pomegranate seeds, and coriander. It is the ultimate comfort food for the Sindhi community and can be had as breakfast or lunch.
Prep Time 10 mins
Cook Time 10 mins
Resting Time 10 mins
Total Time 30 mins
Course Breakfast, Dinner, Lunch
Cuisine Indian, Sindhi
Servings 2 Kokis

Ingredients
  

  • 1/2 Cup Wheat Flour (~75 gms)
  • ¼ Cup Finely Chopped Onion (~40gms; 1 medium-sized onion)
  • 1 tsp Finely Chopped Green Chillies (~2 green chillies)
  • 1/4 Cup Finely Chopped Coriander Leaves
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Anardana Powder, Pomegranate Seed Powder
  • 2 tsp Oil
  • Salt to Taste
  • Water (< 1/4 Cup)

For Pan Frying

  • 1 tsp Ghee

Instructions
 

To Make the Koki Dough

  • Mix the wheat flour, onion, green chillies, cumin, pomegranate seed powder, chopped coriander, salt, and 2 tsp oil.
  • Gradually add a little water at a time and knead into a firm dough.
  • (Optional) Cover and set aside for 10 minutes.

Making the Sindhi Koki

  • Divide the dough into 2 equal parts.
  • Using a floured surface, roll each part into a thick circle about 5″ in diameter.
  • Over medium flame, heat a tava and spread a little ghee on it.
  • Place the koki on the hot tava, and cook till the side touching the tava is evenly cooked and golden brown. Drizzle a few drops of ghee along the edges, if required.
  • Drizzle a few drops of ghee on the face-up side of the koki and spread with a spatula.
  • Flip the Koki and cook the other side till it is golden brown. Once again, drizzle a few drops of ghee along the edges, if required.
  • Serve the Sindhi Koki hot with dahi and papad.

Notes

  • To make Anardana Powder, dry roast 1/2 tsp of anardana seeds for 1 or 2 minutes and then grind to a coarse powder.
  • If you do not have pomegranate seeds (anardana), use black pepper instead.
  • You can make a “no onion” version of the Koki using just black pepper and red chilli powder.  
Keyword Koki, Sindhi Koki
Sindhi Koki
Sindhi Koki

How to Make Sindhi Koki

  1. To Make the Dough
    1. Mix the wheat flour, onion, salt,  green chillies, cumin, anardana powder, chopped coriander, and 2 tsp oil.
    2. Gradually add water and knead into a firm dough that is harder than that of rotis. I needed less than 1/4 cup water to knead the dough. Remember the onions are also moisture rich.

    3. Cover and set aside for 10 minutes. This is an optional step
  2. Making the Sindhi Koki
    1. Divide the dough into 2 equal parts.
    2. Using a floured surface, roll each part into a thick circle about 5″ in diameter.
    3. Heat a tava and spread a little ghee on it.
    4. Place the koki on the hot tava.
    5. Cook over medium heat till the side touching the tava is evenly cooked and browned.
    6. Drizzle a few drops of ghee along the edges, if required.
    7. Drizzle a few drops of ghee on the face-up side of the koki and spread with a spatula.
    8. Flip the Koki and cook the other side.
    9. Once again, drizzle a few drops of ghee along the edges, if required.
  3. When the Koki is cooked, serve hot with dahi and papad.

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