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A savory, crisp Sindhi flatbread packed with onions, chilies, and fresh herbs, with an egg mixed into the dough for extra richness. It's a hearty and delicious breakfast, perfect with a side of yogurt or pickle.
For 4 servings
Prepare the Dough Mixture
Bind the Dough
Rest and Shape the Kokis
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A savory, crisp Sindhi flatbread packed with onions, chilies, and fresh herbs, with an egg mixed into the dough for extra richness. It's a hearty and delicious breakfast, perfect with a side of yogurt or pickle.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 302.4 calories per serving with 10.27g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Cook the Kokis
Repeat and Serve
Incorporate finely grated carrots or chopped fenugreek leaves (methi) into the dough for added nutrition and flavor.
Add 1/2 teaspoon of ajwain (carom seeds) and a pinch of asafoetida (hing) to the dough for a different flavor profile and to aid digestion.
For a gluten-free version, you can try a mix of jowar (sorghum) and bajra (pearl millet) flour, though the texture will be different and it may be harder to roll.
Made from whole wheat flour (atta), Egg Koki provides sustained energy and is a good source of dietary fiber, which aids digestion and promotes a feeling of fullness.
The addition of an egg boosts the protein content, which is essential for muscle repair, growth, and overall body function.
Onions, coriander, and spices like turmeric provide various vitamins, minerals, and antioxidants that contribute to overall health and well-being.
One Egg Koki contains approximately 170-190 calories, depending on the amount of ghee used. A serving of two kokis would be around 340-380 calories.
Egg Koki can be a part of a healthy diet. It's made with whole wheat flour, providing fiber and complex carbs, and the egg adds protein. However, it is shallow-fried with ghee, so it should be consumed in moderation, especially if you are monitoring your fat intake.
It is not recommended to make the dough far in advance. The onions and salt will release water over time, making the dough soggy and difficult to handle.
A soft koki is usually the result of three things: 1) Over-kneading the dough, which develops gluten. 2) The dough being too soft or having too much water. 3) Cooking on a very high flame, which cooks the outside too quickly without crisping it up.
Yes, you can make a vegan version. Simply omit the egg and use a neutral-flavored oil instead of ghee. You may need to add an extra tablespoon of water or oil to help bind the dough.