• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A typical Sindhi bread, it is flavorful, it is crisp and simply yummy


  • Atta (whole wheat flour) – 2½ cups
  • Red onions, roughly chopped – 2 small
  • Table salt – to taste
  • Green chiles finely chopped – 2 no
  • Ajwain (carom seeds) – 1 teaspoon
  • Anardana (dried pomegranate seeds), crushed – 1 teaspoon
  • Fresh cilantro leaves, chopped – 2 tablespoons
  • Ghee – 4 tablespoons
  • Fresh cream – 4 tablespoons


  1. Place the whole wheat flour in a deep bowl.  Add the onion, salt, green chiles, carom seeds, dried pomegranate seeds, cilantro leaves, 1 tablespoon ghee and fresh cream and mix well.
  2. Add ¾ cup (150 ml) water and knead into a stiff dough.  Cover and rest the dough for about 15 minutes.
  3. Divide the dough into 8 equal portions (these will be larger than you would normally take to make a parantha).
  4. Lightly dust with a little flour and roll into a thick roundel of 5 inch diameter. This is the koki.
  5. Place a thick non stick griddle on medium heat.  Let it heat for 2 minutes, then place a koki on it  and cook for 2-3 minutes on each side or till evenly cooked on both the sides.  Apply a little of the remaining pure ghee and cook, pressing with a flat spoon, till both the sides are light golden in colour.
  6. Serve hot.

You may also like

15 mins 4 People Yield

Garlic Naan Dinners, Lunches

10 mins 4 People Yield
10 mins 2 People Yield
Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

two × 1 =