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Koki, a typical sindhi flatbread, made by using wheat flour is my entry for Sri’s Rotimela.

Actually I had already posted it on my site long back (it’s here),but as per the rules if I wish to participate in the event I have to re-post it.so here is my contribution :

Koki Recipe:

Serves: 2-3
Prep time:
Cook time:
Total time:
Sindhi Koki is very famous for its taste, texture and simple recipe with minimum ingredients, easily found in every kitchen.Goes well with almost every dal, vegetable, gravy dish, stir fries, with curd, papad , pickle or even just on its own.
  • 2 cups wheat flour
  • 1 onion large finely chopped
  • 3 green chilies finely chopped
  • Some coriander leaves finely chopped
  • 3 tbsp. ghee or oil
  • 1 tsp. cumin seeds
  • 1 tsp Annardana (dried pomegranate seeds)
  • Salt to taste
  • Oil for shallow frying
  1. Finely chop the onion.
  2. Sieve flour, add salt, onions, annardana, cumin seeds, chopped green chillies, coriander leaves and oil (excluding oil for shallow frying)
  3. Mix well.Add some water and bring the dough together. Do not knead too much. The dough must be stiff.
  4. Divide the dough in 3-4 portions. Take each portion and roll with rolling pin just to flatten the roll.
  5. Slightly roast it on both sides on hot tawa, take it off the flame and place on rolling board. Again roll it with rolling pin till it reaches thickness of paratha (This helps to make koki bit flaky than chewy)
  6. Place it on tawa again, cook on each side, on medium flame, adding little oil or ghee from sides till small brown patches appear on surface.
  7. Repeat for remaining dough.
  8. Serve hot with yogurt /pickle/ tea or Papad.
  9. It has a shelf life of about 24 hrs, so is ideal for picnics or while traveling long distances.
This Recipe is updated on 4 January 2013!.

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29 thoughts on “Koki

  1. Hi I tried this today it turned out awesome. I wish I could post pics. Thanks

  2. […] is also suitable for shaka vrata Chiraan Chidambar : mathoda with soaked tuvar daal Rayar Sevaka : http://sindhirasoi.com/2008/05/31/sindhi-koki/ here it goes.. but to make it for shaka vrata use only black pepper and salt. For other days.. […]

  3. i just saw someone tag the Koki on a FB wall, and i was inspired to find its recipie… Although my hobby is to bake cakes… When i saw it, i could feel its taste already, being a son of a food enthusiast(my mom), i think i hv tasted this dish same ingrdients but a diff. Method, more paratha like, its my fav. *pyaaz ki roti* i call…well in breakfast i shall ask her to make KOKI…

  4. Yummmmmmmm

  5. its a very nice…

  6. Hi Didi,

    This flour leaves a lot of water…. what to do in that case???? I want to serve kokis hot to my family but it is not possible as it becomes mess and I have to rol it again and again…. Hope u understand what I meant…….

  7. correction

    KOKI is Home made fried Cookie for breakfast.
    Sindhis in Karachi earlier in GIANT India had been continuously in touch with Britishers and Mumbai people. They call potatoes – PATATA, tomatoes- TAMATA and similarly many other things, I think this KOKI is similarly Cookie but roasted on tawa with lot of ghee. It is highly energetic and good if you are going on long outing when you won’t get meals for long.
    It is very tasty and addictive to tongue.
    Beware don’t take it every day if you don’t exercise regularly. Too much of Ghee can cause obesity and other fat related problems.

  8. Harshita Balwani says:


    I am a sindhi and staying in UAE. I just got married and have no clue how to cook food. But this recipe is so easy that i m sure that i am definitely gonna try it. Sindhi recipes ka koi jawab nahi. I really miss my mom made kokis.

    Harshita Balwani

    • hai harshita,
      even i am from dxb and my BF is sindhi.. i will definitely try this recipe for him…. n not just this one but all the other sindhi recipes i have never myself had sindhi food before.. this will b a good experience..

  9. A very nice recipe discribed very easily ow to cook koki…….thank u

  10. Hi! I was introduced by a friend to this dish. Though it was only with heap of black pepper,salt and ghee. This is very different then the one she got for me. Also i just wanted to add that in our food we have a missi roti which has nearly the same recipe. Just the process is in tandoor. Will get back once i try it. Thank you 😉

  11. Hi,

    Nice recipes.I had a sindhi friend who used to tell me about Koki, and the side dish always used to be paneer.He also told me about cheti chand. Your recipes reminded me of him. Thanx.

  12. hi Alka!
    I just came across ur blog yesterday,while looking for “koki”
    am a real fan of sindhi food!!!!! & was so glad to find so many recipes!
    anyways,coming to the point…I cooked koki with ur recipe for my husband last night & he was sooo thrilled.it was the first time he was having it & loved it so much that he wants the same for tonights dinner also!!!yyaaaahh! thanks a ton:)

  13. I just love Indian food. Once i visited India along with my parents and the food culture there was really amazing and very diversified. Varied languages and food habits are India’s identity.
    There we enjoyed many food there like naan, aloo ka parantha, tandoori chicken etc.
    I would definitely like to visit there as soon as possible 🙂

  14. Surrayya Kapri says:

    The picture is mouth watering. I would love to see the winter breakfast signature dish Gur jo bitto phulko. We the lower Sindh people call it Gurhaari.

  15. Hi Shalini,
    Thanks for stopping by,let me welcome u to my kitchen(virtual)
    Well ,i had known sindhis around me calling koki to both type of flatbreads,be it one with salt and pepper or be it with onion ,coriander etc.
    I have heard many calling it loli too,so i guess it could be cultural variation or maybe we took it easy ,not bothering about what it is actually called.
    For me and sindhi people living around me there is koki and there is lola(sweet flatbreads) And since there is hardly any detailed info avlbl on internet,and my unability to find and read books on authentic sindhi cuisine,i cannot enlighten u upon that
    I just present few recipes on this site which i had seen being cooked and loved in my and neighbouring kitchens,relatives and sindhi friend’s home
    I had previously also mentioned that i don’t stamp these as authentic sindhi recipes,coz, with passing generations lots of flavours had been altered /added/substracted from original authentic recipes,to suit the appetite,likings,and availability of ingredients around
    So i wish u guys don’t take it in wrong way,it’s just my attempt to bring about the various delicasies that are cooked on regular basis in our homes
    Hope u will enjoy coming back here!

  16. Hi Alka
    Interestingly enough, I didn’t realize this and am hoping that you can shed some light on it for me. I was told that the term ‘koki’ is for the bread that has only salt and black pepper and ‘loli’ is the term for the bread with onions, chilis, coriander etc. Is that correct or there is also a regional/cultural difference between us sindhis as to how we call things (bhaibands, amils etc)
    Thanks again! Love your site.

  17. Hi vinod,
    That is really sweet of u,to make sumthing like that for ur mom
    I appreciate the efforts u have put,and i really feel gr8 that there are some more people like me who are doing their bits to contribute for spreading the aroma of sindhi cuisine

    Hi Barkha,
    Good to hear that u r trying to make use of blog ,and please count on me ,if u need any help.I wud try my best to reply any queries of yours

  18. hi alka, i liked your sindhi kadi and koki recipe,im a sindhi but new to cooking and am loving it learning this way through your blogs,your recipes are very lovely plus the comments and suggestions help in preventing mistakes people already have made.
    happy cooking.

  19. Hi Alka,
    this is a pretty cool blog. nice detailed reciepes will show them to my mom to get inspiration from you. thanks for leaving a message at my mom’s blog.

  20. Hi rashmi,
    thnks a lot for ur concern and suggestion.
    I had been trying to do that since past many days,but there was some tech. snag due to which i was not successful in doing so.But then Medha of cook with love came to my rescue and did that on my behalf
    So hopefully my blog will join u all there soon !

  21. Hi Alka,
    If I may suggest, why don’t you add your site feed to taste of india(http://connect.sailusfood.com/), run by the veteran blogger Sailu. which is an aggregator of indian food blogs, and would share your recipes with lots of other bloggers who I am sure would love to know them.

  22. Hello leila aunty,
    Thanks for ur precious comments,I feel blessed when visitors like u, take out time and put efforts to express their views about this humble blog of mine
    Next time u need a recipe belonging to sindhi (or other Indian)cuisine,just leave a comment here or mail me at sindhirasoi@gmail.com
    I will try to the best of my capabilities to provide u with the same
    Take care and keep cooking for ur grandchildren ,coz they will always cherish such memories

  23. DearAlka,
    I came across your website recently while searching for Sai bhaji to cook for my grand children and was delighted to find original Sindhi recipes. I stayed in Bombay in the 60s and 70sin a predominantly Sindhi neighbour hood and liked their food. The lotus stem recipes were new to me.
    Happy blogging!

  24. Hi Indo(sorry i m unable to address u with any other name)
    yes u got it right,u need to first roll it a bit and cook it a little(just a bit)
    then take it off the fire,roll it again and cook it
    But two things should be kept in mind,one don’t compromise with the amount of oil(less oil will make it dry and hard,more will make it crumbly)and second thing is that if u r making thick ones,dont forget to prick it here and there,so that it cooks up properly

  25. I would love to make this bread. So we first make a small round put it on the tava, then roll and cook again. Just want to make sure.

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