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)
A comforting and protein-rich North Indian lentil curry made from split chickpeas. This flavorful dal is perfectly spiced and finished with a fragrant tempering of ghee and spices, making it a perfect side for roti or rice.
Aromatic Koki with protein-packed Chana Dal – a homestyle meal that’s perfect for busy days!
This sindhi dish is perfect for lunch. With 789.23 calories and 21.950000000000003g 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
338cal
12gprotein
41gcarbs
16gfat
Ingredients
1 cup Chana Dal (Split chickpeas, soaked for at least 2 hours)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste, divided)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 medium Onion (Finely chopped)
1 tbsp Ginger (Freshly grated)
5 cloves Garlic (Finely minced)
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.75 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for garnish)
Instructions
1
Cook the Chana Dal
Rinse 1 cup of chana dal under running water until the water runs clear. Soak it in ample water for at least 2 hours, or up to 4 hours for faster cooking.
Drain the soaking water. Transfer the dal to a pressure cooker. Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 0.75 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, which takes about 15-20 minutes. The dal should be soft and cooked through but still hold its shape.
Allow the pressure to release naturally. Open the cooker and gently mash about a quarter of the dal against the side with a spoon to create a thicker, creamier consistency.
2
Prepare the Masala Base
While the dal cooks, heat 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp of cumin seeds and let them sizzle and become fragrant. Add 0.25 tsp of hing and sauté for 10 seconds.
Add 1 finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent.
Add 1 tbsp grated ginger, 5 minced garlic cloves, and 2 slit green chilies. Sauté for about 1 minute until the raw aroma disappears.
Add 2 finely chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and start to release oil.
Reduce the heat and add the spice powders: 0.75 tsp Kashmiri red chili powder and 1.5 tsp coriander powder. Stir well and cook for another minute until the masala is fragrant and oil separates from the sides.
3
Combine and Simmer
Carefully pour the cooked chana dal into the pan with the prepared masala.
Add the remaining 0.5 tsp of salt (or to taste) and 0.5 tsp of garam masala. Stir everything together gently.
Bring the dal to a gentle simmer. Let it cook, uncovered, for 5-7 minutes, allowing the dal to absorb the flavors of the masala. If the dal seems too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Final Tempering (Tadka)
In a small tadka pan or skillet, heat 1.5 tbsp of ghee over low-medium heat until it melts.
Add 2 whole dried red chilies and sauté for about 30 seconds until they puff up slightly and darken in color.
Turn off the heat to prevent the spices from burning. Immediately add 1 tsp of crushed kasuri methi and give it a quick stir in the hot ghee.
5
Garnish and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle.
Garnish with 2 tbsp of fresh chopped coriander leaves and a squeeze of 1 tbsp lemon juice (if using).
Gently mix the tempering into the dal. Let it rest for 5 minutes for the flavors to meld beautifully. Serve hot with steamed rice, jeera rice, or fresh rotis.
