Dairy-Free Sindhi Koki

Savor the authentic flavors of Sindhi cuisine with this Dairy-Free Sindhi Koki, a hearty and wholesome flatbread that's perfect for breakfast or as a light meal. Made with whole wheat flour and infused with aromatic spices like cumin and carom seeds, this vegan recipe features a delightful crunch from finely chopped onions and a refreshing kick from green chilies and fresh cilantro. The dough is prepared with a touch of oil for a crumbly texture, then rolled into thick rustic flatbreads and cooked to golden perfection on a skillet. Ready in under 40 minutes, this dairy-free version of traditional koki pairs beautifully with tangy pickles, vegan yogurt, or a zesty chutney, making it a versatile dish that’s both satisfying and packed with bold, earthy flavors. Perfect for those seeking a vegan, lactose-free twist on an Indian classic!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 medium, finely chopped Onion
• 1 finely chopped Green chili
• 2 tablespoons, finely chopped Cilantro
• 1 teaspoon Ground cumin
• 0.5 teaspoon Carom seeds (ajwain)
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 4 tablespoons Oil, for dough
• 0.5 cup, or as needed Water
• 2 tablespoons, as needed Oil, for cooking

Directions

Step 1

In a large mixing bowl, combine the whole wheat flour, finely chopped onion, green chili, cilantro, ground cumin, carom seeds, turmeric powder, red chili powder, and salt.

Step 2

Add the 4 tablespoons of oil to the mixture and start mixing with your fingers until a crumbly texture is achieved.

Step 3

Gradually add water, a little at a time, and knead the mixture into a semi-soft dough. The dough should be slightly tight, not too soft.

Step 4

Divide the dough into 4 equal parts and roll each portion into a ball.

Step 5

Flatten each ball slightly with your palm, then use a rolling pin to roll them out into thick, flat circles (about 6 inches in diameter).

Step 6

Heat a non-stick skillet or tawa over medium heat and add a few drops of oil.

Step 7

Place one rolled koki on the heated skillet. Cook for about 2 minutes on one side until light brown spots appear. Flip the koki using a spatula.

Step 8

Drizzle a few drops of oil around the edge and on the surface of the koki. Press slightly with the spatula to ensure even cooking.

Step 9

Cook for another 2-3 minutes until the other side is done and slightly crispy.

Step 10

Repeat the process with the remaining dough portions.

Step 11

Serve hot with your choice of pickle, vegan yogurt, or chutney.

Nutrition Facts

Serving size	(626.8g)

Amount per serving	% Daily Value*
Calories	1624.2

Total Fat 88.7g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2391.7mg	0%
Total Carbohydrate 193.5g	0%
Dietary Fiber 33.2g	0%
Total Sugars 9.3g
Protein 35.3g	0%

Vitamin D 0IU	0%
Calcium 174.6mg	0%
Iron 12.3mg	0%
Potassium 1403.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 8.2%

Carbs: 45.2%