Low Sodium Sindhi Kokis
Delight in the wholesome flavors of **Low Sodium Sindhi Kokis**, a heart-healthy twist on the traditional Sindhi flatbread. This recipe combines the earthy essence of whole wheat flour with the vibrant medley of fresh dill, coriander, and aromatic spices like cumin and carom seeds. Finely chopped onions and green chilies add subtle sweetness and gentle heat, while a touch of olive oil keeps the kokis tender and flavorful. Perfectly pan-cooked to a golden-brown finish, these low-sodium flatbreads are a nutritious option for breakfast, brunch, or snacks. Serve them warm with yogurt, pickle, or your favorite chutney for a guilt-free treat that doesn’t skimp on taste. Whether you're managing your sodium intake or simply looking for a healthier take on comfort food, this recipe is sure to become a cherished staple in your home.
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Ingredients
- 2 cups Whole wheat flour
- 1 medium, finely chopped Onion
- 2 small, finely chopped Green chilies
- 0.5 cup, finely chopped Coriander leaves
- 0.25 cup, finely chopped Fresh dill leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 2 tablespoons Olive oil
- 0 as needed Water
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, finely chopped onion, green chilies, coriander leaves, dill leaves, cumin seeds, carom seeds, turmeric powder, and red chili powder.
Step 2
Add the olive oil to the mixture and mix well until the flour is crumbly and the oil is evenly distributed.
Step 3
Gradually add water, a little at a time, and knead into a dough that is firm yet pliable. Be careful not to add too much water; the dough should not be sticky.
Step 4
Divide the dough into 8 equal parts. Roll each part into a ball and flatten it slightly with your palms.
Step 5
On a lightly floured surface, roll out each ball into a 6-inch diameter disc, about 1/4 inch thick. Do not apply too much pressure while rolling. You may need to flour the rolling pin or the disc lightly if it sticks.
Step 6
Heat a skillet or tawa over medium heat. Once hot, place one koki on it and cook for about 1-2 minutes until light brown spots appear on the bottom.
Step 7
Flip the koki and cook the other side for another 1-2 minutes. During this time, apply a little pressure with a spatula to ensure even cooking.
Step 8
Flip once more and cook for an additional minute, ensuring both sides are golden brown and cooked through.
Step 9
Transfer the cooked koki to a plate and cover it with a clean kitchen towel to keep warm. Repeat with the remaining dough portions.
Step 10
Serve hot with yogurt, pickle, or any accompaniment of your choice. Enjoy your delicious, low sodium Sindhi Kokis!
Nutrition Facts
| Serving size | (519.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1189.5 |
| Total Fat 34.5g | 0% |
| Saturated Fat 5.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 69.0mg | 0% |
| Total Carbohydrate 198.7g | 0% |
| Dietary Fiber 34.6g | 0% |
| Total Sugars 9.6g | |
| Protein 37.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 303.9mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 1885.6mg | 0% |
Source of Calories