Methi Koki

4 from 2 votes

Methi Koki is a winter special dish as fenugreek is abundantly available. Koki is a type of Sindhi flatbread that is crispy and a community classic.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Served AsBreakfast
CuisineBreakfast, Indian
Servings 5


  • 1 cup whole wheat flour
  • 1 cup washed and finely chopped methi leaves
  • 1/4 cup oil
  • 1 large onion very finely chopped
  • 1 green chilli chopped
  • Salt
  • 1/2 teaspoon red chilli powder
  • 1/4 cup fresh coriander leaves chopped
  • Water as needed
  • 2 tbsp pure ghee to smear the kokis


  • Take the flour in a big bowl. Add all the ingredients like the oil,methi leaves, onion, green coriander leaves, green chilli, salt , red chilli powder.
  • Using as little water as possible, knead a tight dough. Cover and let it rest for about 30 minutes. Make a small ball and roll like chapati. These are made little thicker than the normal chapatis.
  • Adjust size as per preference. Cook on a tawa/ iron girdle on low flame so that it cooks evenly. When cooked on both sides, smear ghee and serve hot.
  • It is generally served with mildly spiced curd , shallow fried masala potatoes and papad.


The thicker the koki, the better it tastes.

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4 from 2 votes

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Anju Bhagnari
Anju Bhagnari

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