Sindhi Besani koki | Besan koki Recipe | How to make Sindhi besan koki | Roasted gram flour flatbread | Besan ki koki Recipe with step by step instructions and pictorial presentation

Prepare this easy to make breakfast Sindhi Besani koki | Besan koki recipe in just 20 minutes, with easily available ingredients at home, such as gram flour, coriander leaves, onion, green chillies, salt and oil/ ghee.

Pair this mouth watering traditional Sindhi recipe with curd, Green chutney, pickle or a cup of hot tea and enhance the taste of your meal.

The recipe has similar ingredients like Sindhi style besan ki tikki/ aani basar, the most sought after and  searched recipe on my blog.

What is koki?

Being born in a Sindhi family, I have grown up eating koki for breakfast. So you all must be wondering what Koki actually is?

Koki is simply a thick wheat flour paratha or flatbread. Koki has different varieties. Some sindhis cook it with only wheat flour, salt & black pepper called kare mirch wari koki.

Some like it with onion, green chillies, coriander leaves is known as Basar wari koki. And for special occasions sweet version of koki is known as Mitho lolo.

I also like besan/gram flour version of koki known as Besani koki that is specifically made on Shitla Satam. Sometimes we put crushed  anardana/dry Pomegranate seeds in it which gives it tangy taste. Some also put boiled potatoes in it.

Besani Koki has a very good shelf life specially when you don’t add onion in it. That’s the reason people prefer to make it on Shitla Satam as this day the cold food that is prepared previous day is consumed by us Sindhi’s.

Sindhi Besani koki | Besan koki Recipe serving suggestions

Different people have different ways of having koki. Some like to have koki with white makkhan, Dahi, Papad, Tea, Milk, achaar, half fried egg, or malai. Some unusual combinations are honey and boiled eggs also.

You can serve this mouth-watering recipe at the breakfast table or pack in your kid’s lunch box or it can be a great travel food.

So what are you waiting for? Go ahead and get cooking!

Notes :
If it’s really hard to roll this koki because of stickiness of besan then you can roll out ball first in small size.

Place on griddle, when half done on both sides, remove and then roll further for required size and roast again on griddle.

Recipe card

Print Recipe

Sindhi Besani koki | Besan koki Recipe

Prepare this easy to make breakfast Sindhi Besani koki | Besan koki recipe in just 20 minutes, with easily available ingredients at home, such as gram flour, coriander leaves, onion, green chillies, salt and oil/ ghee.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Breakfast

Cuisine: Indian, Sindhi

Keyword: Besani koki, How to make sindhi besan koki, Shitla Satam recipes, Sindhi besan ki koki

Servings: 2

Author: Lata Lala

Ingredients

• Gram flour besan 1 cup
• salt as required
• Dry Pomegranate seeds/ Anardana crushed 1 tsp
• Red chilli powder 1 tbsp
• Chopped coriander leaves 2 tablespoon
• Green chilli 1
• Onion 1 small
• Pure ghee/clarified butter 2 tbsp for moyan
• Ghee/clarified butter for basting 2 tablespoon
• Gram flour/besan to dust and roll if required koki/Flatbread

Instructions

• Begin with chopping onions, green chilies and coriander leaves. Keep aside.
• Take gram flour in in a broad vessel/ Thal. Add ghee and rub the flour with your fingers until it resembles bread crumbs.
• Next, add onions, green chilies, red chilli powder, anardana, coriander leaves and salt. Mix them well. Gradually add water little by little and knead to obtain a stiff dough.
• Now, distribute the dough into 2 equal parts and make balls of the mixture. Then, roll each ball to flatten it out. Make a medium thick chapati/flatbread. If required dust it with besan to roll.
• Use a blunt knife or spatula to make criss cross marks on the rolled chapati. So it won't remain uncooked from inside while roasting.
• Meanwhile, place a tawa/griddle over medium flame. Once hot enough, place the koki over it. Cook thoroughly on slow to medium flame from both sides basting ghee over it.
• Once crisp and golden, your Besan Koki is ready. Serve hot with yogurt and pickle. Some prefer to have it with tea also. Enjoy!

Notes

If it's really hard to roll this koki because of stickiness of besan then you can roll out ball first in small size.

Place on griddle, when half done on both sides, remove and then roll further for required size and roast again on griddle.

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