Soy-Free Sindhi Koki

Discover the delicious simplicity of Soy-Free Sindhi Koki, a hearty and flavorful flatbread that’s perfect for breakfast or a light meal. Made with whole wheat flour, aromatic spices like cumin and carom seeds, and a generous dose of freshly chopped onions and coriander, this recipe delivers authentic Sindhi flavors without the use of soy. The dough is enriched with ghee to create a crispy yet soft texture, making it a perfect companion for pickles, yogurt, or a steaming cup of tea. Easy to prepare and a joy to cook on a tawa, this protein-free flatbread is a must-try for anyone exploring traditional Indian cuisine or looking for a wholesome soy-free meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 4 tablespoons Ghee
• 1 medium, finely chopped Onion
• 2 finely chopped Green chilies
• 0.25 cup, chopped Coriander leaves
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Carom seeds (ajwain)
• 0.5 teaspoon Red chili powder
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.75 cup Water

Directions

Step 1

In a large mixing bowl, combine the whole wheat flour, salt, cumin seeds, carom seeds, red chili powder, and turmeric powder.

Step 2

Add the chopped onions, green chilies, and coriander leaves to the flour mixture. Mix well to distribute the ingredients evenly.

Step 3

Add 2 tablespoons of ghee to the flour mixture and rub the mixture between your fingers to incorporate the ghee throughout the flour.

Step 4

Gradually add water to the mixture, a few tablespoons at a time, and knead into a firm dough. The texture should be slightly stiffer than regular roti dough.

Step 5

Cover the dough with a damp cloth and let it rest for 10 minutes.

Step 6

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

Step 7

Using a rolling pin, flatten each dough ball into a disc about 5 to 6 inches in diameter. The thickness should be slightly thicker than a regular chapati.

Step 8

Heat a tawa or flat griddle on medium heat. Once hot, place a koki on the tawa.

Step 9

Cook the koki until you see bubbles forming on the surface, then flip to the other side. Apply a teaspoon of ghee on the cooked side.

Step 10

Gently press with a spatula and cook until golden brown spots appear on both sides.

Step 11

Repeat with the remaining dough balls.

Step 12

Remove from the heat and serve warm. Sindhi Koki pairs well with pickles, yogurt, or tea for a wholesome meal.

Nutrition Facts

Serving size	(671.9g)

Amount per serving	% Daily Value*
Calories	1433.1

Total Fat 62.0g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 0g
Cholesterol 160mg	0%
Sodium 2395.4mg	0%
Total Carbohydrate 194.9g	0%
Dietary Fiber 33.5g	0%
Total Sugars 10.1g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 184.0mg	0%
Iron 12.7mg	0%
Potassium 1429.9mg	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: 37.7%

Protein: 9.6%

Carbs: 52.7%