Famous Koki Roti from Sindhi cuisine now made with Jowar flour and thus turning it gluten-free. Thus sharing with you a tasty and healthier version of Koki roti that is full of vegetables, spices, herbs and uses very little ghee.

It is one of the easiest and yummiest preparations using Jowar flour.

Koki Roti with Millet

Gluten-free Koki Roti

I am enjoying trying out various popular recipes with millets in my millet series. Apart from millet cakes and cookies, millet Litti Chokha, millet Bisi Bele Bhat, millet Pizza, Ragi Dosa, millet Idli have all come out good and worth replacing the usual wheat and rice in future too.

 

What Is Koki?

Koki is a Sindhi delicacy and though can be had at any time of the day but is popular as a breakfast item. The name ‘Koki’ itself is enough to lure anyone, especially if Sindhi. It can be made either sweet or savoury. And today, I am sharing here the savoury one.

It is a flatbread, a very heavy and slightly thick Roti loaded with ghee along with herbs.

As I always prefer to learn new dishes from someone who makes them regularly so this time too I turned to my Sindhi friend, Sharon Nathani. And I am really glad I did as got to know an easy way of making this unique dish.

Surprisingly, she, despite liking it a lot, doesn’t eat this Roti. Can you guess why? For the simple reason that it is made with so much of Ghee. When asked her why not make with less ghee, her humble reply was that then it doesn’t taste that good.

 

What’s Special About this Sindhi Delicacy?

Tip: An authentic version of Koki Roti uses only onions, ginger, cilantro and spices. But we can always use veggies like bottle gourd, carrot etc and make it fibre rich, the way I have added in the Jain version of Koki Roti. It is a good way to feed veggies to children without making anything obvious.

 

Why Do I Make Koki with Jowar Flour

As Koki dough is made without kneading much and has rough ends too, then an idea struck me as to why not make this with gluten-free flour only. With this flour, the edges would remain uneven only without any worry of gluten being developed.

Also, as I was making it with a healthy flour so to maintain its health quotient, I used little ghee and added curd to it to get a moist dough. Again, if you are fond of ghee then omit curd and add more ghee to the flour.

Lower the quantity of ghee and it is indeed a healthy flatbread with the goodness of veggies and spices. And when made with Jowar flour it is ultimate as it brings with it the benefits of this wonder flour.

Not only it becomes gluten-free but is perfect for diabetic as well as heart patients.

Read more about Jowar in my All About Millets

 

 Perfect For Novice Cooks

No tension of kneading a smooth dough or to roll a perfect round shaped chapati or to cook a soft one. So, isn’t it great for beginners who struggle with these issues when they start making chapati?

 

Why you will love this recipe

 

Difference Between Koki And Masala Paratha

Koki is very much like Onion Parantha or say Masala Paratha but still is different.

 

How To Make 

 

Serving Suggestions

It is simply served with curd or Raita and pickle, not to forget dollops of homemade butter. Butter takes it to another level. Nothing much is required except these two things.

 

 Step By Step Recipe

Koki Roti dough

Koki Roti dough

Tip: Keep the dough tight otherwise it would be difficult to roll it into chapati. Do not knead much.

Masala Paratha dough

Cooking twice Koki

Semi-cooked Koki

Cooking Koki

Koki Paratha

 

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Frequently Asked Questions

Can I make this without onions and turn it into a Jain recipe?

Yes! When I first made it, Navratri were going on, and thus I tried it without onion. To make it without onions, I added grated bottle gourd and carrot along with other usual herbs and spices. Rest of the method remained the same as in Koki with onions.

Jain recipe

Can I make the dough ahead and keep it in refrigerator till use?

No! The dough is made immediately before making its Roti.

 

How to Store this and for how long?

Cool it completely and then wrap it in aluminium foil. You can keep it for a day at room temperature. For 2 to 3 days  duration, keep it in the refrigerator.

 

How to make it with wheat flour?

Simply replace Jowar flour with whole wheat flour. You can even add little (about 1/4 cup for every 1 cup of flour) gram flour (besan) either to Jowar or wheat flour.

 

Let’s Connect!

I hope you have liked this easy recipe of Koki Roti and will definitely give it a try.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!

 

Gluten-free Koki Roti

One of the easiest and yummiest preparations using Jowar flour, very flavourful, full of herbs, spices & veggies.
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine Indian

Ingredients
  

My Cup Measures 240 ml

  • 2 Cups Jowar Flour
  • 1/2 Cup Finely Chopped Onion
  • 1/4 Cup Finely Chopped Green Coriander
  • 1 or 2 Green Chillies Chopped Finely
  • 1 tsp Salt Or As Per Taste
  • 1/2 tsp Red Chilli Powder
  • 1 Tbsp Ginger Grated or Finely Chopped
  • 1 tsp Cumin Powder
  • 1 tsp Whole Spice Powder Garam Masala
  • 1 tsp Kasoori Methi
  • 2 Tbsp Curd
  • 2 Tbsp Ghee Or Oil For The Dough
  • 1/4 Cup Ghee Or Oil For Cooking

Instructions
 

  • Chop onions, green coriander, green chillies finely. I prefer doing it in my food processor as things are not only done hurriedly but the results too are good, as veggies are really chopped very fine without any efforts.
  • Take Jowar flour and add ghee, curd, onions, green coriander, green chillies, salt, pepper, dried coriander powder, dried mango powder, cumin powder. Mix everything by rubbing these with the flour.
  • Cover it and leave it for 10 to 15 minutes.
  • Add little water at a time and bring the dough together. Do not knead much.
  • Start heating Skillet. Meanwhile, take 3 or4 big portion from the dough, form a round ball of each and keep aside.
  • Grease the skillet lightly and place the dough balls on it. You can keep one in centre and the rest on side.
  • When the centre one gets slightly cooked, take it on the rolling board and roll into a chapati.
  • Flip the ones on the side.
  • This way, keep on putting the dough balls on the skillet replacing the semi cooked ones, roll it and put on the skillet.
  • When one side is cooked, flip it.
  • When bubbles appear, smear oil all around the koki roti and cook from both sides till crisp.
  • This way, keep placing the dough balls on the side of the skillet while rolling and cooking other Koki rotis.
  • Serve with love, Boondi Raita and pickle optional.

Notes

  1. Keep the dough thick otherwise it will be difficult to roll it.
  2. You can add Kasoori methi or spinach leaves to it.
  3. Knead the dough at the time of making Koki roti only. If kept for some time, the dough will become loose and therefore difficult to roll.
  4. In case, the dough becomes loose, then tighten it by adding little more flour.
  5. You can add little gram flour (besan) also to Jowar flour. Use one-fourth of Jowar flour.
  6. You can make it with wheat flour too.
  7. Add more ghee and omit ghee if looking for a rich authentic Sindhi Koki.
Keyword Jowar Roti with Vegetables

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