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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


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


  • 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.


  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