Gluten-Free Sindhi Koki

Delight in the comforting flavors of Gluten-Free Sindhi Koki, a traditional flatbread with a wholesome twist! Made with a unique blend of rice flour and chickpea flour, this recipe is perfect for those seeking a delicious gluten-free alternative. The koki is infused with aromatic spices like cumin, coriander, and ajwain, while fresh ingredients like chopped onions, green chilies, and coriander leaves add a burst of flavor and texture. Prepared with a touch of ghee or oil, each koki is pan-cooked to golden perfection, resulting in a slightly crisp exterior and a soft, flavorful interior. Ready in just 35 minutes, this versatile dish is ideal for breakfast, lunch, or a light dinner. Serve it hot with yogurt, pickle, or your favorite curry for a hearty, satisfying meal that’s both gluten-free and packed with traditional Sindhi flavors!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 1 cup Chickpea flour (Besan)
• 0.5 cup Finely chopped onion
• 2 tablespoons Finely chopped green chilies
• 2 tablespoons Chopped fresh coriander leaves
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Ajwain seeds (Carom seeds)
• 1 teaspoon Salt
• 3 tablespoons Ghee or oil
• 0.75 cup Water

Directions

Step 1

In a large mixing bowl, combine the rice flour and chickpea flour.

Step 2

Add finely chopped onions, green chilies, coriander leaves, cumin seeds, coriander powder, ajwain seeds, and salt to the flour mixture. Mix well.

Step 3

Heat 2 tablespoons of ghee or oil in a small pan and add it to the flour mixture. Mix until the oil is incorporated and the mixture resembles coarse crumbs.

Step 4

Gradually add water to the mixture, a little at a time, and knead into a firm dough. The dough should be pliable but not sticky. If it's too dry, add a little more water.

Step 5

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

Step 6

Heat a tawa or flat skillet over medium heat.

Step 7

Take one dough ball and roll it between your palms to smooth it. Place it on a lightly floured surface (using rice flour) or parchment paper and roll it out into a thick disc, about 5-6 inches in diameter. Use a rolling pin and apply gentle, even pressure.

Step 8

Place the rolled koki on the hot tawa. Cook on one side for 2-3 minutes until lightly golden brown, then flip.

Step 9

Brush a little ghee or oil on the cooked side and press the koki gently using a spatula. Follow the same for the second side once it cooks for 2-3 minutes.

Step 10

Continue cooking, flipping occasionally and pressing gently, until both sides are cooked through and golden brown.

Step 11

Repeat the process with the remaining dough balls.

Step 12

Serve the gluten-free Sindhi koki hot with yogurt, pickle, or any side of your choice.

Nutrition Facts

Serving size	606.7 grams (606.7g)

Amount per serving	% Daily Value*
Calories	1493

Total Fat 53.40g	68%
Saturated Fat 26.60g	133%
Polyunsaturated Fat 0.00g
Cholesterol 126mg	42%
Sodium 2465mg	107%
Total Carbohydrate 210.70g	77%
Dietary Fiber 20.20g	72%
Total Sugars 17.70g
Protein 42.40g	85%

Vitamin D 0IU	0%
Calcium 155mg	12%
Iron 10mg	57%
Potassium 1434mg	31%

*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: 32.2%

Protein: 11.4%

Carbs: 56.5%