How to make Sindhi Koki With Tomato Chutney - Sindhi favourite breakfast – koki served with a delicious tomato chutney.

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Tomatoes (टमाटर)

Cuisine : Sindhi

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Sindhi Koki With Tomato Chutney Recipe Card

Sindhi Koki With Tomato Chutney

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

For more recipes related to Sindhi Koki With Tomato Chutney checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Garlic Butter Toasts With Sun Dried Tomatoes, Bhajanee Chakli, Cabbage Rolls in Tomato Gravy, Pani Puri With Aamras.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sindhi Koki With Tomato Chutney Recipe

  • Whole wheat flour (atta) FOR DOUGH 1 cup

  • Tomatoes chopped 1 cup

  • Onion finely chopped 2 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Coriander seeds roasted and crushed 1 teaspoon

  • Cumin seeds roasted 1 teaspoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Semolina (rawa/suji) 1 teaspoon

  • Gram flour (besan) roasted 2 tablespoons

  • Salt to taste

  • Ghee 3 tablespoons

  • Dried fenugreek leaves (kasoori methi) roasted and crushed 2 teaspoons

  • For tomato chutney

  • Mustard oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies chopped 1 tablespoon

  • Pav bhaji masala 1 teaspoon

  • Coriander seeds roasted and crushed 1 teaspoon

  • Crushed black peppercorns 1/2 teaspoon

  • Dried fenugreek leaves (kasoori methi) roasted and crushed 1 teaspoon

  • Tomato puree 3 tablespoons

  • Spring onion chopped 1 teaspoon

  • Fresh coriander leaves chopped 1 teaspoon

  • Salt to taste

  • Oats 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) a pinch to garnish

  • Fresh mint leaves chopped a pinch to garnish

  • Fresh coriander leaves chopped to sprinkl


Step 1

Place wheat flour, onions, coriander leaves, coriander seeds, cumin seeds, caraway seeds, semolina, gram flour, salt, ghee and dried fenugreek leaves in a bowl and mix well.

Step 2

Add sufficient water and knead into a stiff dough. Cover with damp cloth and let it rest for 10 minutes.

Step 3

To make tomato chutney, heat mustard oil in a deep non stick pan till it begins to smoke and then switch off heat. Add cumin seeds, green chillies and tomatoes and saute on low heat till tomatoes turn pulpy.

Step 4

Add pav bhaji masala, coriander seeds, peppercorns, dried fenugreek leaves, tomato puree, spring onion, coriander leaves, salt and oats and mix well.

Step 5

Divide the dough into equal portions and roll each into a semi thick chapatti.

Step 6

Heat a non stick tawa, place the chapatti on it and cook. Turn over, apply a little ghee and cook for half a minute.

Step 7

Turn over again, apply a little more ghee and cook, turning sides till both sides are equally golden.

Step 8

Place a koki on a serving plate and place some chutney by its side. Sprinkle a little dried fenugreek leaves, mint leaves and coriander leaves over the chutney and serve immediately.