Sindhi Koki from Sindh

August 1, 2020

Contributed by Sunita Varma

Contributed by Sunita Varma

This is a traditional dish of the Sindhis and there are many variations to this recipe . After a lot of trials I have concluded on this recipe which my family just loves . It can be eaten as a snack or main meal.


  1. 4 cups whole wheat flour (gehun ka atta)
  2. 1 chopped onions
  3. Bunch of chopped coriander and mint leaves
  4. Crushed green chillies
  5. ½ tsp Asafoetida (hing)
  6. 1 tsp grated ginger
  7. ½ tsp black pepper powder
  8. ½ turmeric powder
  9. 1 tsp Ajwain
  10. ½ tsp pomegranate (anardana)/ Amchoor powder
  11. oil
  12. salt to taste


  1. Take a bunch of Mint and Coriander leaves and chop it finely .
  2. Add salt (according to taste ) 1/2 tsp turmeric powder ,1/2 tsp Asafoetida ( hing ) ,1 tsp Ajwain ,1/2 tsp Pomegranate seeds or Anardana( if you don’t have you can replace it with Amchur /Mango powder )1 tsp grated ginger, oil, crushed green chillies, one onion finely chopped and 1/2 tsp black pepper powder.
  3. Add 4 tea cups of wheat flour and bind it with water .
  4. Take a handful of batter and roll it slightly.
  5. Keep on hot pan for 10 seconds on both sides .
  6. Then remove from the pan and roll it again like a paratha and cook it on slow flame on both sides till well done .
  7. Apply oil liberally on both sides .

Cooking tips

  1. You can completely drop the step of keeping the batter on the hot pan for ten seconds and directly make parathas . I just gave the traditional way of doing it .
  2. To make it healthier you can add spinach leaves also. You can make with any combination of the leaves or drop it completely according to taste .
  3. Normally eaten with yoghurt but tastes good even when eaten plain .