Koki Recipe - Sindhi Koki Recipe - Roti Recipes - Dinner, Breakfast recipes - Healthy recipes

I have seen this on a Kailash Parbat menu. Even though it sounded interesting, I didn't order the dish because of the fresh coriander seeds. Later on, when I stop eating all-purpose flour, I always looked for options with wheat or maize. One time I went with my friend to a restaurant and he said that this Sindhi is a good alternative for chappati. Also, you don't need any side dish to eat it with. Simple raita would work as well. I decided to give it a try even though it is cooked in Ghee (I can save the argument about ghee being healthy or not for another day). I savored it even though it is with freshly crushed coriander seeds. Finally, I made it at home.

Wheat flour - 1 cup
Semolina/ Rava - 1 tablespoon
Ajwain - 1/2 teaspoon
Dry methi leaves - 1/2 teaspoon
Chopped Onion - 2 tablespoons
Coriander leaves  - 2 teaspoons
Green chilies - 1 (chopped finely)
Coriander powder - 3/4 teaspoon
Salt to taste
Red chili powder - 1/2 teaspoon (adjust to spice level)
Mint leaves - 1 teaspoon (Finely chopped)
oil or ghee for cooking roti


In a broader vessel, take wheat flour, semolina, methi leaves, ajwain. Add onion, green chilies, mint leaves, coriander leaves, salt, coriander powder, red chili powder. Mix well. Add water little by little to make a nice smooth dough. Keep it aside for 30 mins.

Take a lemon-sized ball. Grease a plastic sheet with oil or ghee. Also, grease your hand with oil or ghee. Using your finger spread the dough to make koki roti. The roti should have the thickness of a paratha.

Heat up the pan and place the roti. Drizzle oil or ghee (I have used oil). Cook it on low flame. Turn it over and cook again.

Once done, remove it and serve hot! Enjoy!