Sindhi Basar wari Koki | Sindhi Koki Recipe | Onion flatbread | How to make Sindhi Koki | Basar wari Koki with step by step instructions

A very famous Sindhi vegan breakfast delicacy Basar wari Koki | Sindhi Koki Recipe | Onion flatbread is mixture of Flour, salt, spices and chopped onions that are kneaded with water to make this wonderful dish. This one is a flaky Indian flatbread which uses minimal ingredients.

This recipe is famous for its unique taste, crispy texture and super simple recipe. Here Basar (a Sindhi word) means Onions, wari means made of and koki is Flatbread.

Serve this with Curd or tea along with Papad and you are about to begin your day on a right note. It makes you fuller for the longer period of time too.

You may try these Sindhi breakfast recipes

Sindhi Dal pakwan

Kali mirch koki

Moong dal paratha

Papad paratha

Dal sandwich | Moong Dal Sandwich

Mitho lolo

Besani koki

Few words about Sindhi Basar wari Koki | Sindhi Koki Recipe | Onion Flatbread

Sindhi’s are known for their love about food and Sindhi Koki is a popular breakfast dish from Sindhi Cuisine.

It is basically a flatbread made by preparing a dough of wheat flour mixed with finely chopped onions, spices, and lots of coriander leaves/cilantro.

This dish is famous for its fantastic taste and texture that is crispy on the outside and soft on the inside.

This texture is derived from a unique cooking method, where the dough is rolled and cooked twice. However, every Sindhi household has its own version of Koki and the use of ingredients might also differ slightly.

Ingredients used to make Sindhi Basar wari Koki | Sindhi Koki Recipe | Onion Flatbread

Whole wheat flour

Oil

Onions, red and Green spring onions

Jeera/Cumin seeds

Anardana ( dry pomegranate seeds)

Green chillies

Coriander leaves

Salt

Red Chili powder

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Print Recipe

Basar wari Koki | Sindhi Koki Recipe | Onion flatbread

A very famous Sindhi vegan breakfast delicacy Basar wari Koki | Sindhi Koki Recipe | Onion flatbread is mixture of Flour, salt, spices and chopped onions that are kneaded with water to make this wonderful dish. This one is a flaky Indian flatbread which uses minimal ingredients.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Breakfast

Cuisine: Sindhi, Indian

Keyword: basar wari koki, kanda koki, onion flatbread, sindhi koki, vegetarian breakfast recipes

Servings: 3

Author: Lata Lala

Ingredients

• 2 cup Wheat Flour Gehu ka atta
• 1 Red onion small finely chopped
• 1 sprig green spring onion finely chopped
• 1.5 tsp Cumin Seeds Jeera
• 1 tsp dry pomegranate seeds/Anardana crushed coarsely
• Handful Fresh coriander leaves chopped
• 1 tsp Red chilli powder
• 1 tsp Salt
• 2 tbsp Oil alternatively Ghee/clarified butter can be used
• Water to knead dough

Instructions

Make dough

• To begin with, in a mixing bowl, add Wheat Flour (Gehu ka atta). To this add salt, red chilli powder, anardana and cumin seeds.
• Next mix both the onions, coriander leaves, green chilli and oil.
• Rub the dough with your palms to form sand like consistency. Now knead this without water first as onions and coriander may leave water.
• Gradually add water little by little and knead a stiff dough. Once dough ball is formed stop kneading further.
• Divide the dough into equal portions and heat griddle meanwhile. Roll it thick of around one inch in thickness.

Simple method to roast the koki

• After rolling place the rolled flatbread on hot griddle/tawa and lower down the flame.
• Make incisions with knife/paleeta as shown in the picture.
• Once koki is done on downside flip it and keep cooking. If required increase the flame to medium high but keep an eye.
• Once the koki turns golden brown on both sides, remove and serve it hot with curd, pickle and papad.
• Or enjoy this with hot tea.

Twice roasted Koki method

• This koki can be made in two ways. The first one is to simply roll and roast it and the other traditional one is to roast the koki twice. For that -
• Roll a koki dough ball using a rolling pin into a 2 to 3 inch disc.
• Roast koki on hot skillet and cook for about 2 minutes on each side till half done.
• Roll it once again with light hand pressure to make a 5-6 inch circle.
• The edges of this koki won't be smooth; they will be cracked up.
• Now cook on medium heat on to a hot skillet until brown spots appear on the lower side.
• S

Notes

1. For flaky textured Koki, mix the flour and oil properly by rubbing it generously between your palms until it has consistency like bread crumbs.

2. Cooking on low to medium flame ensures that koki is roasted well otherwise it would taste raw.

3. You can add any type of onions to make this flatbread. All work fine for this recipe.

Step by step instructions and pictorial presentation to make Sindhi Basar wari Koki | Sindhi Koki Recipe | Onion Flatbread

Make dough

To begin with, in a mixing bowl, add Wheat Flour (Gehu ka atta). To this add salt, red chilli powder, anardana and cumin seeds.

Next mix both the onions, coriander leaves, green chilli and oil.

Rub the dough with your palms to form sand like consistency. Now knead this without water first as onions and coriander may leave water.

Gradually add water little by little and knead a stiff dough. Once dough ball is formed stop kneading further.

Divide the dough into equal portions and heat griddle meanwhile. Roll it thick of around one inch in thickness.

Simple method to roast the koki 

After rolling place the rolled flatbread on hot griddle/tawa and lower down the flame.

Make incisions with knife/paleeta as shown in the picture.

Once koki is done on downside flip it and keep cooking. If required increase the flame to medium high but keep an eye.

Once the koki turns golden brown on both sides, remove and serve it hot with curd, pickle and papad.

Or enjoy this with hot tea.

Twice roasted Koki method

This koki can be made in two ways. The first one is to simply roll and roast it and the other traditional one is to roast the koki twice. For that –

Roll a koki dough ball using a rolling pin into a 2 to 3 inch disc.

Roast koki on hot skillet and cook for about 2 minutes on each side till half done.

Roll it once again with light hand pressure to make a 5-6 inch circle.

The edges of this koki won’t be smooth; they will be cracked up.

Now cook on medium heat on to a hot skillet until brown spots appear on the lower side.

Serve hot.

How to serve koki?

Traditionally,  Sindhi koki is served hot with  homemade curd/yogurt and roasted papad. However we love to eat this sometimes with our cuppa of tea.

It tastes amazing with a dollop of white homemade butter or ghee. In addition to that, serve it with boiled eggs, half fry or with a simple omlette.

Notes :

1. For flaky textured Koki, mix the flour and oil properly by rubbing it generously between your palms until it has consistency like bread crumbs.

2. Cooking on low to medium flame ensures that koki is roasted well otherwise it would taste raw.

3. You can add any type of onions to make this flatbread. All work fine for this recipe.

Storage Suggestions

Sindhi Koki remains fresh for a day at room temperature without refrigeration.

Leftover koki can be stored in the fridge in an airtight container for 2 to 3 days.

Reheat on a tawa on medium flame  or microwave until nice and warm before serving.