Sindhi Koki | How to make Sindhi Koki

By Meena C R  |  2nd Sep 2015  |  
4.6 from 5 reviews Rate It!
  • Sindhi Koki, How to make Sindhi Koki
Sindhi Kokiby Meena C R
  • Prep Time


  • Cook Time


  • Serves





About Sindhi Koki Recipe

A delicious Indian flatbread!

Sindhi Koki

Ingredients to make Sindhi Koki

  • 1 cup Whole wheat flour
  • 1 tblsp Homemade Ghee | clarified butter
  • 1/2 cup water approximately
  • 3 tbsp Fresh Dhania | coriander Leaves finely chopped
  • 2 sprigs Fresh pudina | Mint Leaves roughly chopped
  • 1 Green chilli finely chopped | To taste
  • 1 tsp Adrak | ginger finely chopped
  • less than 1/4 tsp Ajwain | Carrom Seeds
  • less than 1/4 tsp Kali Miri | Black pepper coarsely crushed
  • 1/4 tsp Anardana | Dried pomegranate Seeds roughly crushed
  • A pinch Haldi | turmeric Powder
  • A pinch Hing | asafoetida Powder
  • less than 1/2 tsp salt | To taste
  • A pinch Hing | asafoetida Powder
  • 2 tbsp olive Oil | Any cooking oil

How to make Sindhi Koki

  1. In a mixing bowl add whole wheat flour, chopped dhania, mint, adrak and green chillies. Slightly crush ajwain and jeera between the palms of your hands and add it to the flour. Add black pepper, anardana, haldi and hing.
  2. Add ghee and gently mix well. Add water in stages, bind to a soft dough. The dough should be just like Paratha dough. Cover and keep aside for 15 to 20 minutes. After resting the dough, again knead the dough to make it more even and smooth.
  3. Make small lemon size equal portions of the dough. Shape one portion to form a ball and gently flatten it. Dust it in dry whole wheat flour.
  4. Pre heat a non stick tava with a drop of oil | ghee, on gas. With a rolling pin roll the dusted ball out to a 4" diameter thick roti. Place the rolled roti on tava. Cook both sides for about 35-40 seconds.
  5. As they begin to change colour, remove from tava. Mash the semi cooked roti. Take care, as this will be a bit hot
  6. Shape it again like a ball. Flatten it and roll it to 4" diameter roti. No need to dust with dry wheat flour. As you roll the sides may crack, but that is fine. Place this Koki on tava.
  7. As the surface becomes a bit darker, smear some oil on it and flip. Same manner smear some oil on this upturned side as it changes colour. Roast koki till it gets nice brown spots on both sides. Once done transfer to a plate.
  8. In the similar manner prepare remaining Kokis. Multiple Kokis can be made in the same tava simultaneously. Serve hot/cold along with curd, raita, chutney, pickles and/or in the traditional Sindhi way along with some Sindhi Papad!

Reviews for Sindhi Koki (5)

Shobha Dasa year ago


Deepa Niraja year ago

Yummy,my favourite !!!!!

Shyama Parekh2 years ago


Amit Nagda3 years ago

Awesome...checked out the video too! so well explained! Mouthwatering (y)

Sunanda Dutta3 years ago

Lovely Recipe! Very well explained! Will surely try the same! Thanks!

Cooked it ? Share your Photo