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A classic Sindhi delight, this savory and flaky flatbread is packed with fresh fenugreek leaves, onions, and aromatic spices. It's a hearty, crispy bread perfect for breakfast with yogurt or as a travel snack.
Prepare the Dough Mixture
Knead and Rest the Dough
Shape the Kokis
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A classic Sindhi delight, this savory and flaky flatbread is packed with fresh fenugreek leaves, onions, and aromatic spices. It's a hearty, crispy bread perfect for breakfast with yogurt or as a travel snack.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 448.96 calories per serving with 9.97g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or lunch.
Cook the Kokis
Serve
Add 1 tablespoon of finely minced garlic to the dough for a pungent, savory flavor.
For a gluten-free version, replace the atta with jowar (sorghum) flour. You may need to adjust the water quantity and handle the dough gently as it will be more delicate.
Increase the amount of green chilies and red chili powder, and add 1/4 teaspoon of black pepper powder for extra heat.
The high fiber content from whole wheat flour and fenugreek leaves promotes healthy digestion and can help prevent constipation.
Fenugreek (Methi) is well-known for its potential to help regulate blood sugar levels, making this a suitable option for those monitoring their glucose.
Fenugreek leaves are a good plant-based source of iron, which is essential for preventing anemia and maintaining energy levels.
The complex carbohydrates from whole wheat flour provide a slow and steady release of energy, keeping you full and energized for longer.
Koki is different from paratha in three main ways: the dough for koki is much stiffer and crumbly; it's rolled thicker; and it's cooked slowly on low heat to achieve a biscuit-like crispy texture, whereas parathas are softer and cooked on medium-high heat.
Yes, Methi Koki can be a healthy choice. It's made with whole wheat flour (high in fiber), fresh fenugreek leaves (rich in iron and vitamins), and spices. However, it is traditionally made with a generous amount of ghee, so portion control is key for a balanced diet.
One Methi Koki contains approximately 220-240 calories, depending on the amount of ghee used during cooking. A serving of two kokis would be around 440-480 calories.
The most common reasons for a soft koki are: 1) The dough was too soft and had too much water. 2) It was cooked on high heat, which cooks the outside quickly but leaves the inside soft. Always use a stiff dough and cook on a consistent low flame.
Absolutely. You can omit the onions if you prefer. The koki will still be delicious, with the flavor of methi and spices being more prominent.
Let the kokis cool down completely, then store them in an airtight container at room temperature. They will stay fresh and crispy for up to 3 days, making them great for travel or lunchboxes.