Sindhi koki recipe is a long time due in my blog. Sindhi koki is prepared with wheat flour as main ingredient. Onions, green chillies, coriander leaves, cumin seeds are added along with few other ingredients to make this filling breakfast/ dinner.
I heard about this koki recipe a few years ago through my friend Sangeeta. But I thought it is very similar to the wheat flour adai my mom makes for dinner and never tried. After so many years, I thought to give the recipe a try and made for my lunch menu 61. This was tasting so much different from my mom’s south Indian style wheat flour adai. Both in terms of taste as well as texture. As oil goes into this dough generously, the koki turns our soft crisp.
Step by step pictures
- First mix wheat flour, onion, green chilli, coriander leaves, oil, coriander powder, anardhana powder, cumin seeds, salt well in a mixing bowl.
- Add water gradually to make a stiff dough. Divide into 4 equal balls.
- Roll over the counter top carefully, dusting with flour.
- Transfer to hot tawa drizzled with oil. Cook in medium flame. Flip and cook with little more oil drizzled so that the koki is not dry. Once golden spot appears, take off from the tawa.
Serve hot with pickle and raita!