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A crisp and flaky flatbread from Sindhi cuisine, loaded with onions, green chilies, and spices. This double-cooked bread is a delightful breakfast or travel food, perfect with yogurt and pickle.
Prepare the Dough
Shape and First Roast
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A crisp and flaky flatbread from Sindhi cuisine, loaded with onions, green chilies, and spices. This double-cooked bread is a delightful breakfast or travel food, perfect with yogurt and pickle.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 451.23 calories per serving with 9.72g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or lunch.
Crumble and Re-roll for Flakiness
Final Roast
Serve
Incorporate finely chopped fenugreek leaves (methi) or grated radish (mooli) into the dough for a different flavor profile. Squeeze out excess water from the vegetables before adding.
For a different texture, you can substitute a small portion of the atta with jowar (sorghum) or bajra (pearl millet) flour.
Increase the amount of green chilies or add a pinch of black pepper for a spicier koki. Omit the chilies for a kid-friendly version.
Made primarily from whole wheat flour (atta), Sindhi Koki is a good source of dietary fiber, which aids in digestion, promotes bowel regularity, and helps you feel full for longer.
The combination of complex carbohydrates from whole grains and healthy fats from ghee provides a steady release of energy, making it an excellent breakfast or brunch option.
The inclusion of spices like ajwain (carom seeds) and jeera (cumin seeds) is known in traditional medicine to help alleviate indigestion, bloating, and gas.
The addition of besan (gram flour) not only adds to the crispness but also boosts the protein content of the flatbread, contributing to muscle health and repair.
One serving, which consists of two kokis, contains approximately 450-480 calories. The calorie count can vary based on the amount of ghee used for cooking.
Sindhi Koki is a wholesome and energy-dense food. It's made with whole wheat flour, which is a good source of fiber, and spices that aid digestion. However, it is high in calories and fat due to the generous use of ghee. It's best enjoyed in moderation as part of a balanced diet.
The unique double-cooking method is the secret to the koki's signature texture. The first quick, dry roast partially cooks the dough. The subsequent crumbling and re-rolling create layers, and the final slow roast with ghee makes it flaky and perfectly crisp.
Let the kokis cool completely, then store them in an airtight container or wrapped in aluminum foil. They stay fresh at room temperature for 1-2 days, making them excellent for travel or lunchboxes.
Yes, you can make it vegan by substituting the ghee with a neutral-flavored vegetable oil or a vegan butter. The flavor will be slightly different but still delicious.
This usually happens if the onions are not chopped finely enough or if the dough is too dry. Ensure your onions are almost minced. If the dough feels too dry, add a teaspoon of water and knead again.