A crisp and flaky flatbread from Sindhi cuisine, loaded with onions, green chilies, and spices. This double-cooked bread is a delightful breakfast or travel food, perfect with yogurt and pickle.
Prep20 min
Cook25 min
Servings4
Serving size: 2 pieces
451cal
10gprotein
52gcarbs
25g
Ingredients
2 cup Atta
2 tbsp Besan (Adds crispness)
1 medium Onion (finely chopped)
2 piece Green Chili (finely chopped, adjust to taste)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Homestyle Koki with cool, gut-friendly curd & tangy pickle – simple, soul-satisfying comfort!
This sindhi dish is perfect for breakfast or snack. With 693.6 calories and 19.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp
Turmeric Powder
1.5 tsp Salt (or to taste)
7 tbsp Ghee (3 tbsp for the dough (moyan) and 4 tbsp for cooking)
0.75 cup Water (approximately, for kneading a stiff dough)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, besan, salt, red chili powder, turmeric powder, cumin seeds, ajwain, and anardana powder. Mix the dry ingredients thoroughly.
Add the finely chopped onion, green chilies, and coriander leaves. Mix well to distribute them evenly.
Add 3 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky texture.
Gradually add water, a little at a time, and knead to form a stiff and tight dough. Avoid making the dough soft, as it will be difficult to handle.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2
Shape and First Roast
After resting, knead the dough once more. Divide it into 8 equal portions and roll them into smooth balls.
Take one ball, flatten it slightly, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick.
Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee.
Cook for about 1 minute on each side until it's partially cooked and has a few light brown spots. This is the first 'kaccha' roast.
3
Crumble and Re-roll for Flakiness
Carefully remove the partially cooked koki from the tawa. While it's still warm (handle with care), place it on a flat surface.
Gently break or crumble it with your hands or by pressing it inside a kitchen towel. This unique step creates the signature flaky layers.
Gather the crumbled dough back into a ball, pressing it together firmly. Roll it out again to the same size as before.
4
Final Roast
Place the re-rolled koki back on the tawa, reducing the heat to low-medium.
Drizzle about 1/2 tablespoon of ghee on top and around the edges.
Cook for 2-3 minutes, pressing down gently with a spatula, until the bottom is golden brown and crisp.
Flip the koki, apply another 1/2 tablespoon of ghee, and cook the other side until it is equally crisp and well-cooked through.
Repeat the entire process (steps 2-4) for the remaining dough balls.
5
Serve
Serve the Sindhi Koki hot off the tawa for the best texture.
It pairs wonderfully with plain yogurt (curd), mango pickle (achaar), or a hot cup of masala chai.
Servings
4
Serving size: 1 cup
164cal
9gprotein
14gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
