Methi Koki
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough Mixture
- b.In a large mixing bowl, combine the atta, besan, cumin seeds, ajwain, red chili powder, turmeric powder, anardana powder, and salt. Mix well.
- c.Add the finely chopped methi leaves, onion, green chilies, ginger, and coriander leaves to the dry flour mixture. Combine thoroughly.
- d.Add 3 tablespoons of ghee for 'moyan' (shortening). Rub the ghee into the flour with your fingertips until the mixture resembles coarse, crumbly sand. This step is crucial for a crispy koki.
- 2
Step 2
- a.Knead and Rest the Dough
- b.Gradually add water, a little at a time, and knead to form a very stiff and firm dough. Do not over-knead, and avoid making it soft like chapati dough.
- c.The dough should just come together. Cover it with a damp cloth and let it rest for 15-20 minutes. This allows the flour to hydrate.
- 3
Step 3
- a.Shape the Kokis
- b.After resting, give the dough a quick knead for 30 seconds.
- c.Divide the dough into 8 equal portions and roll them into smooth balls.
- d.Take one ball, flatten it, and use a rolling pin to roll it into a thick circle, about 4-5 inches in diameter and approximately 1/4 inch thick. Koki is traditionally thicker than paratha.
- 4
Step 4
- a.Cook the Kokis
- b.Heat a tawa (griddle) on low heat. A slow cooking process is key to a perfect koki.
- c.Place a rolled koki on the hot tawa. Let it cook for 2-3 minutes on one side until it's partially cooked and you see light brown spots.
- d.Flip the koki. Apply about 1/2 teaspoon of ghee on the half-cooked top surface.
- e.Flip again after 2 minutes. Apply ghee on the other side. Press down gently with a spatula to ensure even cooking.
- f.Continue to flip and cook for a total of 6-8 minutes per koki, until both sides are deep golden brown, crispy, and cooked through. The low flame ensures it cooks from the inside out.
- g.Repeat the process for all remaining dough balls.
- 5
Step 5
- a.Serve
- b.Serve the hot and crispy Methi Koki immediately with plain yogurt, pickle, or a cup of hot chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a crispy koki is a stiff, tight dough and slow cooking on low heat. Do not rush the process.
- 2Be generous with ghee for the 'moyan' (shortening in the dough) as it creates the characteristic crumbly texture.
- 3Don't skip the anardana (dried pomegranate) powder; it provides the signature tangy flavor.
- 4If methi leaves are bitter, you can sprinkle some salt on them, let them rest for 15 minutes, then squeeze out the excess water before adding to the dough.
- 5Methi Koki is an excellent travel food as it stays fresh for 2-3 days at room temperature in an airtight container.
Adapt it for your goals.
Garlic Koki
Add 1 tablespoon of finely minced garlic to the dough for a pungent, savory flavor.
Jowar Methi KokiJowar Methi Koki
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.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, and add 1/4 teaspoon of black pepper powder for extra heat.
Why this is on our healthy list.
Aids Digestion
The high fiber content from whole wheat flour and fenugreek leaves promotes healthy digestion and can help prevent constipation.
Good for Blood Sugar
Fenugreek (Methi) is well-known for its potential to help regulate blood sugar levels, making this a suitable option for those monitoring their glucose.
Rich in Iron
Fenugreek leaves are a good plant-based source of iron, which is essential for preventing anemia and maintaining energy levels.
Provides Sustained Energy
The complex carbohydrates from whole wheat flour provide a slow and steady release of energy, keeping you full and energized for longer.
Frequently asked questions
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.