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A traditional Sindhi delight, this is a crispy, savory flatbread made with whole wheat flour, onions, and aromatic spices. Its unique double-cooking method makes it wonderfully crisp and perfect for breakfast or a snack with tea.
Prepare the Dough Mixture
Knead a Stiff Dough
First Cook and Shape the Koki
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A traditional Sindhi delight, this is a crispy, savory flatbread made with whole wheat flour, onions, and aromatic spices. Its unique double-cooking method makes it wonderfully crisp and perfect for breakfast or a snack with tea.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 334.41 calories per serving with 9.23g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Final Cook Until Crispy
Serve Hot
Omit the onions, green chilies, and coriander for a plain version that has a longer shelf life and is equally delicious.
Add 1/2 cup of finely chopped fresh fenugreek leaves (methi) to the dough for a fragrant and slightly bitter flavor profile.
Add 1 tablespoon of finely minced garlic to the dough along with the onions for an extra layer of pungent flavor.
Made from whole wheat flour (atta), Koki is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates from whole wheat provide a steady release of energy, making it an excellent and filling breakfast or snack option to keep you energized.
Spices like ajwain (carom seeds) and cumin seeds are traditionally known in Ayurveda to aid digestion, prevent bloating, and relieve indigestion.
Onions are part of the allium family, rich in antioxidants and sulfur compounds that have been linked to various health benefits, including anti-inflammatory properties.
One serving, which consists of two kokis, contains approximately 415 calories. The calorie count can vary based on the amount of ghee used for cooking.
Basar ji Koki can be part of a balanced diet. It is made with whole wheat flour, which is a good source of fiber. However, it is calorie-dense due to the use of ghee. To make it healthier, you can reduce the amount of ghee used for cooking. It is best enjoyed in moderation.
There are three secrets: a very stiff dough with minimal water, the double-cooking and re-rolling method, and cooking it slowly on a low flame to ensure it becomes crisp all the way through.
Absolutely! The version without onions is called 'Sadi Koki' (Plain Koki). Simply omit the onions, green chilies, and coriander. It's a great option for travel as it stays fresh longer.
Allow the kokis to cool completely, then store them in an airtight container at room temperature. They will stay fresh for up to 2 days. You can reheat them on a tawa before serving.
The most common reason for a soft koki is adding too much water to the dough. The dough must be very stiff. Another reason could be cooking on a high flame, which cooks the outside quickly but leaves the inside soft.