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Sindhi Koki is a flatbread prepared with wheat flour and flavoured with onion, amchoor powder, ajwain, red chilli powder and coriander powder.

This is a very easy recipe which you can prepare with few ingredients that are readily available in the kitchen. It is a perfect food for travel as it stays soft for 2-3 days.

I made this dish for Food Bloggers Recipe Swap in FB group and I am participating for the first time in this. In this group every month each member is paired up with other blogger and they have to make a dish from each other’s blog.

This time I paired with Priya from “The World Through My Eyes”, you should defiantly visit her beautiful site where you can find awesome recipes along with her travel experiences.

Step by step pictures of preparing Sindhi Koki

Ingredients:

• Wheat Flour – 2cups (here I used chapati flour)
• Finely chopped onion – 1
• Finely chopped green chillies – 2
• Red chilli powder – 1/2tsp
• Amchoor powder -1/2 tbsp
• Ajwain/Carom seeds -1/2tsp
• Coriander powder – 1tbsp
• Asafoetida a pinch
• Finely chopped coriander leaves – 1tbsp
• Salt to taste
• Oil for the dough – 2tbsp
• Oil for frying

Preparation:

In a mixing bowl, add wheat flour along with salt, chopped onions, finely chopped green chillies, red chilli powder, ajwain seeds, amchur powder, coriander powder and finely chopped coriander leaves. Mix well.

Now slowly add water to make a soft and firm dough.

When the dough is formed add 2tbsp of oil and combine well.

Cover and rest the dough for 10-15 minutes.

Divide the dough into equal balls and keep aside.

Heat a non -stick pan on a low- medium flame.

Dust the working surface with the wheat flour and using a rolling pin roll the dough into a circle shape.

Now place the rolled dough on to the pan and fry both sides on low – medium flame by adding a little bit of oil.

Cook until both sides turn into light brown, be careful not to burn the flatbread.

Repeat the process with the rest of the dough.

Serve this delicious Sindhi Koki while it is hot with your favourite chutney or yoghurt.

Here we had this Sindhi Koki for lunch along with tomato chutney and yoghurt and it was so good.

Few more other delicious recipes

Homemade Pav Bread

Paneer Parathas

5 from 6 votes

Print

Sindhi Koki | Flavoured Flaky Flatbread with Onion

Prep Time

10 mins

Cook Time

20 mins

Total Time

43 mins

 

Sindhi Koki is a flatbread prepared with wheat flour and flavoured with onion, amchoor powder, ajwain, red chilli powder and coriander powder. This is a very easy recipe which you can prepare with few ingredients that are readily available in the kitchen. It is a perfect food for travel as it stays soft for 2-3 days.

Course: Breads, Indian Breads

Cuisine: Indian, Sindhi

Keyword: Sindhi Koki

Servings: 12 Makes

Author: Pavani

Ingredients

• Wheat Flour – 2cups here I used chapati flour
• Finely chopped onion – 1
• Finely chopped green chillies – 2
• Red chilli powder – 1/2tsp
• Amchoor powder -1/2 tbsp
• Ajwain/Carom seeds -1/2tsp
• Coriander powder – 1tbsp
• Asafoetida a pinch
• Finely chopped coriander leaves – 1tbsp
• Salt to taste
• Oil for the dough – 2tbsp
• Oil for frying

Instructions

1. In a mixing bowl, add wheat flour along with salt, chopped onions, finely chopped green chillies, red chilli powder, ajwain seeds, amchur powder, coriander powder and finely chopped coriander leaves. Mix well.
2. Now slowly add water to make a soft and firm dough.
3. When the dough is formed add 2tbsp of oil and combine well.
4. Cover and rest the dough for 10-15 minutes.
5. Divide the dough into equal balls and keep aside.
6. Heat a non -stick pan on a low- medium flame.
7. Dust the working surface with the wheat flour and using a rolling pin roll the dough into a circle shape.
8. Now place the rolled dough on to the pan and fry both sides on low – medium flame by adding a little bit of oil.
9. Cook until both sides turn into light brown, be careful not to burn the flatbread.
10. Repeat the process with the rest of the dough.
11. Serve this delicious Sindhi Koki while it is hot with your favourite chutney or yoghurt.
12. Here we had this Sindhi Koki for lunch along with tomato chutney and yoghurt and it was so good.

Please check out the other Recipe Swap Recipes!

• Azefa – Ethiopian Lentil Salad
• Lemon Rice
• Sindhi Kokhi – Onion Flatbread
• Cream Cheese Cucumber Sandwich
• Black Eyed Peas Beets Salad
• Turnip Beetroot Radish Coleslaw
• Saag Aloo – Vegan Spinach Potato Curry
• Yellow Split Pea Fritters
• Coriander Matar Poha – Flattened Rice with Coriander and Green Peas
• Apple Cinnamon Muffins
• Mango Papaya Orange Smoothie