Koki is typical flat bread with amazing taste and texture. Koki is basically a Sindhi recipe which is very simple to make with minimum ingredients that are easily available in any kitchen. Koki is prepared with wheat flour kneaded with onions, spices and coriander to make a filling roti. Koki is goes very well with papad, curd, pickle or any type of gravy. We usually have it for breakfast, even kids will love to have it in lunchbox. If you have not tried koki than this is a must try recipe, learn how to make it with this step by step recipe.
Koki is a Sindhi version of Onion Coriander Paratha !! Enjoy this delicious koki recipe.

 

Koki
 
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Koki is typical flat bread with amazing taste and texture. It is basically a Sindhi recipe which is very simple to make with minimum ingredients that are easily available in any kitchen.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 10 Nos.
Ingredients
    • 4 cup whole wheat flour ( roti aata )
  • 4 cup whole wheat flour ( roti aata )
    • ¾ - 1 cup fine chopped onion ( 2 large onion )
  • ¾ - 1 cup fine chopped onion ( 2 large onion )
    • 5 – 6 fine chopped green chilies or according to taste
  • 5 – 6 fine chopped green chilies or according to taste
    • 2 tsp freshly crushed black pepper powder ( mari powder )
  • 2 tsp freshly crushed black pepper powder ( mari powder )
    • 1 tsp roasted cumin powder ( bhuna jeera powder )
  • 1 tsp roasted cumin powder ( bhuna jeera powder )
    • Salt according to taste ( approx 2 ½ tsp )
  • Salt according to taste ( approx 2 ½ tsp )
    • 2 tbsp ghee
  • 2 tbsp ghee
    • 2 tbsp oil
  • 2 tbsp oil
    • ¼ cup fine chopped coriander leaves
  • ¼ cup fine chopped coriander leaves
    • ¾ cup water or according to need
  • ¾ cup water or according to need
  • Oil for roasting koki
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
    1. Fine chop the onion, green chilies and coriander. Keep it aside.
  2. Fine chop the onion, green chilies and coriander. Keep it aside.
    1. Take a flour in a deep bowl.
  4. Take a flour in a deep bowl.
    1. Add fine chopped onion.
  6. Add fine chopped onion.
    1. Add fine chopped green chilies.
  8. Add fine chopped green chilies.
    1. Add salt, pepper powder and cumin powder.
  10. Add salt, pepper powder and cumin powder.
    1. Add ghee and oil.
  12. Add ghee and oil.
    1. Add chopped coriander.
  14. Add chopped coriander.
    1. Mix well and rub the flour between your palms.
  16. Mix well and rub the flour between your palms.
    1. Kneed a tight dough using water. Make sure dough should be enough tight. Otherwise your koki will not be flaky.
  18. Kneed a tight dough using water. Make sure dough should be enough tight. Otherwise your koki will not be flaky.
    1. Roasting a koki is different and very important. Divide a dough into 10 equal partas. Heat the tawa or griddle.
  20. Roasting a koki is different and very important. Divide a dough into 10 equal partas. Heat the tawa or griddle.
    1. Roll a ball into 5 inch diameter circle. If require while rolling sprinkle dry flour.
  22. Roll a ball into 5 inch diameter circle. If require while rolling sprinkle dry flour.
    1. Put the it on hot tawa. Roast it on medium flame.
  24. Put the it on hot tawa. Roast it on medium flame.
    1. When half cooked, flip it.
  26. When half cooked, flip it.
    1. Take it out and roll the koki again into 10 inch diameter circle. Because if this koki will become flaky.
  28. Take it out and roll the koki again into 10 inch diameter circle. Because if this koki will become flaky.
    1. Once again put it on hot tawa. Cook till spots starts to appear.
  30. Once again put it on hot tawa. Cook till spots starts to appear.
    1. Flip it and cook till it get evenly cooked.
  32. Flip it and cook till it get evenly cooked.
    1. Put 1 tsp oil and roast it from both the side.
  34. Put 1 tsp oil and roast it from both the side.
    1. Same way prepare all kokis.
  36. Same way prepare all kokis.
    1. Serve hot with fresh curd or pickle of your choice.
  38. Serve hot with fresh curd or pickle of your choice.
  39. Koki goes well with rosted papad. Enjoy in your breakfast or even in your lunch box.
Notes
You can replace the half ghee and half oil with the full quantity of oil or ghee.
To save the gas, When you are roasting koki for first time, roll out next one in small circle. When you are rolling the first one second time, cook the second one for first time.
When you are cooking first one for second time, roll out the second one in big circle.
Following this way every time atleast one koki will be on your griddle and gas will not get waste.

Koki

Step-by-Step Koki Recipe :

Step 1 :Fine chop the onion, green chilies and coriander. Keep it aside.

Step 2 :Take a flour in a deep bowl.
Koki
Step 3 :Add fine chopped onion.
Koki
Step 4 :Add fine chopped green chilies.
Koki
Step 5 :Add salt, pepper powder and cumin powder.
Koki
Step 6 :Add ghee and oil.
Koki
Step 7 :Add chopped coriander.
Koki
Step 8 :Mix well and rub the flour between your palms.
Koki
Step 9 :Kneed a tight dough using water. Make sure dough should be enough tight. Otherwise your koki will not be flaky.
Koki
Step 10 :Roasting it is different and very important. Divide a dough into 10 equal partas. Heat the tawa or griddle.

Step 11 :Roll a ball into 5 inch diameter circle. If require while rolling sprinkle dry flour.
Koki
Step 12 :Put the it on hot tawa. Roast it on medium flame.
Koki
Step 13 :When half cooked, flip it.
Koki
Step 14 :Take it out and roll it again into 10 inch diameter circle. Because if this koki will become flaky.
Koki
Step 15 :Once again put it on hot tawa. Cook till spots starts to appear.
Koki
Step 16 :Flip it and cook till it get evenly cooked. Put 1 tsp oil and roast it from both the side.
Koki
Step 17 :Same way prepare all kokis.

Step 18 :Serve hot with fresh curd or pickle of your choice.

Koki goes well with rosted papad. Enjoy in your breakfast or even in your lunch box.

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