Sindhi cuisine is a much understated and less talked about cuisines in India. Since it doesn’t really belong to any region or Indian state in particular, not many people really know about the food outside the Sindhi community. We don’t often see restaurants as well serving speciality Sindhi dishes as a part of their menu. Which is kind of sad since the cuisine offers such great variety of food which would surely be loved by people from all communities equally.
Sindhi, a culture having its roots in Sindh province (now in Pakistan), proudly belongs to the ancient Indus valley civilization. Being so rich and old, the cuisine has rightly embedded the flavours from the Mughals, Awadhs, Turks, Arabs etc. while their dynasty reigned. And hence the royal touch in the cuisine is so inevitable. It also shares flavours from the neighbouring states’ cuisines such a Punjabi, Gujarati and even Rajasthani to an extent.
Like all other Indian cuisines, Sindhi cuisine offers a great range on the platter from breakfast to dinner and desserts to tea time snacks. Any foodie, especially those who are not vegan or vegetarian would love to have the spicy curries and delectable sweets. I have had a few dishes myself, and try to explore the cuisine often.
To tell you about this flatbread “Koki”, it is very much similar to the Parathas we have in North India. But a slight variation in the method of preparation makes big difference in the taste and texture. The dough is first pinched and flattened like usual, and then half roasted on the griddle. Then kneaded, rolled up and roasted again with some oil to give slightly crumbled, thick flatbread. This is often spiced up with fragrant and warm spices like black pepper, pomegranate seed powder (anardana) etc. and eaten with yogurt dips and pickle aside. This is a popular travel food as well since it stays fresh for longer owing to the high fat content in it and also tastes good on its own so you don’t need to carry accomplishments.
Koki is usually eaten for breakfast or as a tea time snack. It tastes especially good in winters because of the warm spices used. You may also use any herbs of your choice to add in it, like I have used coriander leaves in this recipe. Some people use mint leaves and some also prefer dill in it. Addition of chopped onion is also totally optional and you may make it as a no onion garlic dish. But I like the crunch of onions so much in my breads, so I had to have them in here too.
- Cuisine: Sindhi, Indian/Pakistani
- Course: Breakfast, tea time snack, main bread with curries etc.
- Cooking level: Easy/moderate
- Total cooking time: 20-30 minutes for this quantity
What you need? Serves 4-5 people
- 2 cups whole wheat flour
- 4 tbsp Ghee – clarified butter ( you may substitute this with any cooking oil of your choice for Vegan option)
- ¼ cup fresh cilantro (coriander leaves)
- 1 large onion, chopped small
- A small piece of ginger, grated
- 1 green chili, minced or chopped very small
- ½ tsp Dried pomegranate seeds (anardana, optional)
- ½ tsp turmeric powder (haldi)
- ¼ tsp carom seeds (ajwain)
- ½ tsp cumin powder (jeera powder)
- ¼ tsp black pepper powder or crushed pepper
- ½ tsp salt or as per taste
- Oil for roasting
How to make?
Take all the ingredients expect oil for roasting in a mixing bowl and knead into a firm dough using some warm water as required. Cover and keep the dough aside for 20-30 minutes.
Knead the dough again, until smooth. Heat a griddle (tawa).
Now divide the dough in 5-6 portions, take each portion and roll it just to flatten a bit between your palms. You may also roll it with a rolling pin (belan) as usual, but keep it a small thick circle.
Slightly roast it on tawa and then take it off, put it on the board (chakla). Roll it over again with the belan to a usual sized chapathi/paratha, about 4 inches in diameter. It will still be slightly thicker than a normal Paratha but not too thick. You will get the idea when you actually make it.
Now spread some ghee over the tawa and place the koki over it. When koki gets darker on the surface, flip the side. When its roasted from beneath, spread some ghee over the upper side. Flip again and spread some ghee over this side as well. Roast the koki on medium flame until it gets brown spots on both sides. Take off koki from flame and serve.
Accomplishments- They taste best with fresh yogurt or raita. Check out the range of dips and raita HERE.
Koki makes an excellent travel food, they stay fresh for 2-3 days at room temperature due to their fat content. But make sure you don’t add any vegetables if you are doing it for travel purposes since any vegetables added will speed up the bacteria and it will go bad in 24-30 hours depending on the heat and environment.
You may also add grated vegetables like cucumber, carrot, zucchini etc. in the dough while kneading. But don’t overdo it since the original flavours will be lost otherwise. Adding half a cup of the grated veggie is good enough.
The traditional recipe uses lot more ghee than what I have used. About ¼ cup for each 2 cups of whole wheat flour. This much shortening imparts Koki the crumbly and flaky texture. If you are making this first time, I would recommend going for the traditional version and use this much amount of ghee so you could enjoy the actual tastes
I would highly recommend the addition of black pepper to the dough since that enhances the taste many folds.
This is almost a vegan item, if you substitute Ghee used for oil. I prefer cooking with mustard oil and sesame oil for this one.
Spiced up flatbreads are a really great way to have healthy food while you travel, try this
for your next voyage. I am sure you will love these.
Sharing with Srivalli’s “Come join us for Breakfast” event