Sindhi Anda Koki
PakistaniPakistani RecipesDesi eggsEasy
Sindhi koki — a crisp, flaky Sindhi flatbread made with whole wheat flour, onion and spices, served with a soft fried egg on top.
Prep time20 min
Cook time15 min
Total time35 min
Servings4
Ingredients
- 2 cups whole wheat flour (atta)
- 1 onion, finely chopped
- 2 green chillies, chopped
- 1 tsp cumin seeds
- 1 tsp red chilli flakes
- 1 tsp salt
- 2 tbsp oil (for dough)
- Water as needed
- 4 eggs
- 2 tbsp oil or ghee for frying
- Fresh coriander, chopped
Method
- Mix flour, onion, green chillies, cumin seeds, chilli flakes, salt and oil; knead with water into a firm dough.
- Rest the dough for 10 minutes, then divide into 4 balls.
- Roll each into a thick round, about 15 cm wide.
- Cook on a hot tawa for 2 to 3 minutes per side, pressing gently, until crisp and golden.
- Heat oil in a pan and fry the eggs sunny-side up until the whites are set.
- Place one fried egg on each koki.
- Sprinkle salt and a little chilli flakes over the eggs.
- Garnish with coriander and serve hot with yogurt or pickle.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)11 g
Fat (estimate)13 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the eggs until the whites are fully set and serve immediately. Allergen: egg, wheat. Substitute spring onion for regular onion. Roll the koki slightly thick so it stays crisp outside and soft inside. Nutrition values are estimates.