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.

Can I make the dough ahead of time?

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.

My koki turned out soft, not crispy. What went wrong?

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.

Can I make this recipe vegan?

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.

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Egg Koki

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

15m

COOK

25m

SERVES

2 PIECES

299 cal

SERVINGS

INSTRUCTIONS

5 steps. 25 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Dough Mixture
- b.In a large mixing bowl, combine the atta, salt, turmeric powder, red chili powder, cumin seeds, and anardana powder (if using). Whisk to combine.
- c.Add the finely chopped onion, green chilies, and coriander leaves. Mix with your hands until the vegetables are well-coated with the flour.
- d.Add 2 tablespoons of ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan' and is key to a crisp koki.
2
Step 2
- a.Bind the Dough
- b.Create a well in the center and crack the egg into it. Use your fingers to mix the egg into the flour.
- c.Gradually add water, 1 tablespoon at a time, just enough to bring everything together into a stiff, slightly crumbly dough. Do not knead it like chapati dough; the goal is to just bind the ingredients.
3
Step 3
- a.Rest and Shape the Kokis
- b.Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the flour to absorb moisture.
- c.Divide the dough into 8 equal portions and roll them into balls.
- d.Working with one ball at a time, flatten it and roll it into a thick circle, about 4-5 inches in diameter and 1/4 inch thick. The edges will be slightly cracked, which is characteristic of koki.
4
Step 4
- a.Cook the Kokis
- b.Heat a tawa or flat-bottomed skillet over low-medium heat.
- c.Place a rolled koki on the hot tawa and cook for 1-2 minutes until the top surface looks dry and you see light brown spots on the bottom.
- d.Flip the koki. Drizzle about 1/2 teaspoon of ghee on the top surface and around the edges.
- e.Cook for 2-3 minutes, pressing down gently with a spatula for even browning. Flip again, add another 1/2 teaspoon of ghee, and cook for a final 2-3 minutes until both sides are golden brown, crisp, and cooked through.
5
Step 5
- a.Repeat and Serve
- b.Remove the cooked koki from the tawa and place it on a wire rack to prevent it from getting soggy. Repeat the cooking process for the remaining dough portions.
- c.Serve the egg kokis hot with plain yogurt, pickle, or a cup of hot chai.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
The key to a crisp koki is a stiff, minimally-kneaded dough. Over-kneading develops gluten and will make it chewy instead of crisp.
2
Cook on a consistent low to medium flame. This ensures the koki cooks through to the center without burning the outside, especially since it's thick.
3
Ghee provides the most authentic flavor and crispness. However, you can use a neutral oil if ghee is unavailable.
4
Don't worry about perfect round shapes or smooth edges. The rustic, slightly cracked appearance is characteristic of a traditional koki.

RECIPE VARIATIONS

Adapt it for your goals.

Add Vegetables

Incorporate finely grated carrots or chopped fenugreek leaves (methi) into the dough for added nutrition and flavor.

Spice it Up

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.

Make it Gluten Free

Make it Gluten-Free

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.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Rich in Complex Carbohydrates

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.

muscle

Good Source of Protein

The addition of an egg boosts the protein content, which is essential for muscle repair, growth, and overall body function.

nutrients

Contains Essential Nutrients

Onions, coriander, and spices like turmeric provide various vitamins, minerals, and antioxidants that contribute to overall health and well-being.

QUESTIONS?

Frequently asked questions

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.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Egg Koki

For 4 servings

5 steps. 25 minutes total.

Step 1

Step 2

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Step 5