Sindhi Koki

How to make Sindhi Basar Ji Koki | Crispy Onion Paratha | Gehu ke Atte Ki Pyaz Wali Roti | Koki | Sindhi Onion Parauntha

Hello Friends,

I'm back with one more very popular and religiously prepared Sindhi Breakfast recipe for you. You'll be surprised to hear this, but this flat bread is prepared almost daily in many Sindhi houses.. Smear it with ghee and you've heaven on a plate. Sharing recipe with step by step pics..

KOKI is a Sindhi word for this famous flat bread. It is made with whole wheat flour, finely chopped onions, green chilies, coriander leaves, dried pomegranate seeds and good amount of Mohan (ghee or cooking oil)

The main factor which makes this flat bread different from rest other Indian breads is a generous amount of ghee / cooking oil for kneading the dough.. If you want very crisp and super delicious koki, then be generous with the addition of oil/ ghee in this recipe. Plus control the water content. Your dough should be a little hard like Puri dough, whereas if you prefer little softer and crisp koki then knead dough exactly like a Chapati dough..

In today's recipe my dough is on the softer side, but mom always prepares very tight and stiff dough for koki as dad prefers super crisp koki and authentic Koki is made with very tight dough. So you can choose according to your taste, as both versions are very much loved.. I have intentionally skipped red chili powder as that affect the color of Koki and give burnt texture which is a big no for food photography..

Every Sindhi house has their own Koki preparation and follow different techniques as well. Some people use double roasting method where as some go with a very simple method. Double roasting makes it more crumbly and crisp. 

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Let's get started 

Recipe details - For 5-6 Koki preparation 

Preparation time 10-12 minutes 

Cooking time 15-20 minutes 

Cuisine Sindhi - India

Type - Breakfast 

Ingredients needed

• 2 - 2½ cup wheat flour
• 2-3 onions
• Handful of coriander leaves, chopped 
• 5-6 green chillies or as preferred 
• ½ tsp crushed anar dana seeds
• 80-120 ml Water or as necessitated 
• 4-5 tbsp ghee/ cooking oil or add as preferred 
• salt to taste

Method 

Step 1 Mise en place

Onions - peel - roughly chopped 

Coriander leaves - wash - remove the stems - finely chopped 

Green chillies - wash - finely chopped 

Anardana - crushed 

Step 2 Dough Kneading

◾In a dough kneading bowl add wheat flour, chopped onions, coriander leaves, green chillies, crushed anardana seeds, cooking oil or ghee, salt and required amount of water to knead a stiff dough.  Allow it to rest for 3-5 minutes. 

◾Gently Knead again and portion out the dough into balls.

Step 3 Roll

◾Roll out each dough ball into a thick paratha. You can prick it with knife or fork for the uniform and perfect cooking.

Step 4 Roast

◾Heat tava or griddle on medium heat. Put the rolled out flat bread on the griddle pan.  Cook on both the sides until small brown batches appear on both the sides.

◾Apply ghee and roast again until crisp and nicely roasted..

◾Serve hot with papad, curd or pickle of your pick. You can have this with tea as well.

A quick recap