Sunday, May 5, 2013

Koki (Sindhi unleavened bread) and Tadka Dahi (Yogurt)

Recipe contributed by Lata Balwa, Gujarat, India

My mom makes the best koki (and of course everything else too), PERIOD. I have tried and tried and it still hasn't been up to her mark. So when she asked me which of her recipes I would like to have on my blog, the first one that popped in my mind was koki. Koki is usually served as breakfast in Sindhi household but we usually have it as dinner (too heavy for breakfast, until you are ready to go to sleep right in the morning). But here, having it as brunch is also a good option. It is also a good travel/picnic food like Gujarati Thepla. Enjoy this koki with the tadka dahi(yogurt).

Image contributed by Lata Balwa

Serves: 2
Prep time: 10 min Cook time: 15 min
Difficulty level: Easy

For Koki


1 1/2 cups Whole Wheat flour
1 medium Onion, finely chopped
1/4 tsp. Chili powder
1/4 tsp. Cumin seeds
Green pepper (hot), to your liking
Cilantro, finely chopped, a small handful
Salt to taste
3-4 Tbsp. + for shallow fry Oil
Water to form dough


1) Put a shallow pan on medium-high heat

2) While the pan is getting heated, in a mixing bowl, take the flour and add onion, chili powder, cumin seeds, green pepper, cilantro, salt and oil to the flour and mix well

3) After you mix everything, take a handful of the flour and squeeze it in your fist. If the flour doesn't form a temporary ball and falls apart, add a little more oil

4) Add water slowly just enough to make a tight dough

5) Work immediately on the dough. If you wait, the onion will start shedding water and it would be difficult to work with it. Divide the dough in two parts

 6) Take one of the dough balls and make a flat disc with your palms. With a rolling pin, roll in a small thick larger disc. Partially cook this on the pan on both sides

7) Take it off the pan and  immediately start rolling the koki and make it a large almost 8" circle as shown in picture

8) Again, put the koki on the pan on medium heat and add a good quantity of oil/butter and let koki cook on each side, flipping when one side is done.

Koki when done perfectly has a texture like salted cookie, crisp yet a little soft.

For Tadka Dahi:


1 1/2 cups Yogurt
A generous pinch of Turmeric
1/4 tsp. Mustard seeds
Few Curry leaves
Salt to taste
2 Tsp. Oil
Cilantro for garnishing


1) Mix salt in the yogurt and sprinkle the turmeric on top of it

2) Heat oil. Add the mustard seeds and once they have splattered, add curry leaves and quickly take off the heat and add this oil mixture to the yogurt, especially on top of the turmeric

3) Mix it well. Garnish with cilantro

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