Onion Koki
A classic Sindhi breakfast flatbread, Onion Koki is a flaky, savory, double-roasted bread made with whole wheat flour, onions, and spices. It's crispy on the outside, soft inside, and perfect with yogurt or tea.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, finely chopped onions, green chilies, coriander leaves, cumin seeds, anardana powder, turmeric powder, red chili powder, and salt. Mix well.
- c.Add 4 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, known as 'moyen', is crucial for a flaky koki.
- d.Gradually add water, a little at a time, and knead to form a stiff and tight dough. Do not over-knead, and be careful not to add too much water as the onions will release moisture.
- 2
Step 2
- a.Rest and Divide
- b.Cover the dough with a damp cloth and let it rest for 5-10 minutes. This allows the flour to hydrate.
- c.Divide the dough into 8 equal portions and roll them into smooth balls.
- 3
Step 3
- a.Roll and First Roast
- b.Take one dough ball, flatten it, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick. It should be thicker than a regular chapati.
- c.Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee or oil.
- d.Cook for 1-2 minutes on each side until it's partially cooked and has pale brown spots. Remove from the tawa and set aside.
- 4
Step 4
- a.Second Roast for Crispiness
- b.Take the half-cooked koki and gently make some criss-cross indentations on both sides with a knife or the edge of a spoon. This helps it cook through and become crispy.
- c.Place the koki back on the tawa and reduce the heat to low-medium.
- d.Drizzle about 1/2 tablespoon of ghee around the edges and on top of the koki.
- e.Press down gently with a spatula and cook for 3-4 minutes per side, until it turns a deep golden brown, is crispy, and thoroughly cooked.
- f.Repeat the rolling and double-roasting process for all remaining dough balls.
- 5
Step 5
- a.Serve
- b.Serve the hot and crispy Onion Koki immediately. It pairs wonderfully with plain yogurt, Indian pickles (achar), or a hot cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. If it's too soft, the koki will not be crispy.
- 2Do not rest the dough for too long, as the onions will release water and make it sticky and difficult to handle.
- 3Low and slow cooking during the second roast is the key to a perfectly crisp koki that is cooked all the way through.
- 4Pressing the koki with a spatula while cooking ensures even browning and a perfect texture.
- 5For an authentic tangy flavor, do not skip the anardana (pomegranate seed) powder.
Adapt it for your goals.
Add Vegetables
Incorporate other finely chopped vegetables like methi (fenugreek leaves), spinach, or grated carrots into the dough for added flavor and nutrition.
Spice it UpSpice it Up
Add 1/2 teaspoon of ajwain (carom seeds) and a pinch of asafoetida (hing) to the dough for better digestion and a more complex flavor.
Flour VariationFlour Variation
For a different texture, you can add 2-3 tablespoons of besan (gram flour) to the whole wheat flour.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from whole wheat flour (atta), Onion Koki is a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Source of Antioxidants
Onions are rich in antioxidants like quercetin, which help combat inflammation and protect cells from oxidative damage caused by free radicals.
Provides Sustained Energy
The complex carbohydrates from whole wheat provide a steady release of energy, making Koki an excellent and filling breakfast or lunch option to keep you energized for hours.
Frequently asked questions
One Onion Koki contains approximately 200-250 calories, primarily depending on the amount of ghee used during cooking. This recipe yields a koki within that range.