Kali Mirch Koki Recipe, A Delicious Sindhi Breakfast
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When it comes to breakfast, there's nothing quite like local flavours and aromas that greet you in the morning across India. And if there’s anyone who knows how to breakfast well, it’s the Sindhis. Sindhi cuisine is a blend of Indian and Pakistani flavours, with influences from Persia and Central Asia. It's known for its rich and aromatic flavours, and the use of spices like cumin, coriander, and turmeric. The cuisine features a variety of vegetarian and non-vegetarian dishes, including curries, biryanis, and kebabs. Sindhi cuisine is also famous for its sweets and desserts, like the popular Sohan Halwa and Sataji. Overall, Sindhi cuisine is a true reflection of the cultural diversity of the region, and a testament to the richness and depth of South Asian cuisine.

One such delectable breakfast option is Koki, and in particular, Kali Mirch Koki. This savoury flatbread is made with whole wheat flour, spices, and onions. The dish is flavoured with black pepper, which gives it a distinct, slightly spicy taste. It's usually served with yoghurt or chutney. 

One bite of Kali Mirch Koki, and you’ll be blown away by the flavours. The black pepper gives the dish a unique kick that was balanced perfectly by the creaminess of the yoghurt. The onions and green chillies added a nice crunch, while the coriander brings a fresh herbaceous note to the dish. But what really stands out is the texture of the flatbread. Crispy on the outside, but soft and chewy on the inside. It was the perfect vessel for all the flavours and textures of the dish

Ingredients:

  • 2 cups whole wheat flour
  • 1 onion, finely chopped
  • 2 green chillies, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp black pepper powder
  • Salt to taste
  • Water as needed
  • Oil or ghee for cooking

Method:

  • In a mixing bowl, add whole wheat flour, chopped onion, chopped green chillies, chopped coriander, cumin seeds, black pepper powder, and salt. Mix all the ingredients together.
  • Slowly add water to the mixture to form a dough. Knead the dough for 2-3 minutes until it's smooth and pliable.
  • Divide the dough into small balls, about the size of a golf ball.
  • Using a rolling pin, roll each ball into a flatbread, about ¼ inch thick.
  • Heat a tawa or griddle over medium-high heat.
  • Place the rolled-out flatbread onto the hot tawa or griddle.
  • Drizzle a little oil or ghee over the flatbread.
  • Cook the flatbread on both sides until it's golden brown and slightly crispy. This should take about 2-3 minutes on each side.
  • Repeat the process with the remaining dough balls.
  • Sprinkle a little more black pepper powder on top of the Kali Mirch Koki before serving.
  • Serve hot with yoghurt or chutney.