Sindhi Koki With Tomato Chutney Recipe - 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), Tomatoes

Cuisine : Sindhi

Course : Snack

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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.

Sindhi Koki With Tomato Chutney Recipe - How to make Sindhi Koki With Tomato Chutney


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Whole wheat flour (atta) FOR DOUGH1 cup

  • Tomatoes chopped1 cup

  • Onion finely chopped2 tablespoons

  • Fresh coriander leaves chopped1 tablespoon

  • Coriander seeds roasted and crushed1 teaspoon

  • Cumin seeds roasted1 teaspoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Semolina (rawa/suji) 1 teaspoon

  • Gram flour (besan) roasted2 tablespoons

  • Salt to taste

  • Ghee 3 tablespoons

  • Dried fenugreek leaves (kasoori methi) roasted and crushed2 teaspoons

  • For tomato chutney

  • Mustard oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies chopped1 tablespoon

  • Pav bhaji masala 1 teaspoon

  • Coriander seeds roasted and crushed1 teaspoon

  • Crushed black peppercorns 1/2 teaspoon

  • Dried fenugreek leaves (kasoori methi) roasted and crushed1 teaspoon

  • Tomato puree 3 tablespoons

  • Spring onion chopped1 teaspoon

  • Fresh coriander leaves chopped1 teaspoon

  • Salt to taste

  • Oats 1 teaspoon

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

  • Fresh mint leaves choppeda pinch to garnish

  • Fresh coriander leaves choppedto 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.

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