Masala Koki



Masala Koki is one of the spicy and flavored Sindhi style koki  recipe, simply a thick wheat  flour paratha i with onion and spices to make the delicious breakfast dish. I just  tried another  variation, by adding cooked daal, I saw on a cookery show and belive me the result is really good. The taste and the nutritive value increased  by many times.  Serve  immediately  after  making for the best  result.DSCF1030

Serves  4


Wheat flour  2 cups

Cooked Daal (Chana or Masoor)  1 cup (can use left over Daal)

Onion  1  thinly chopped

Green chillies  2  finely chopped

Garlic  4 cloves grated (optional)

Carom seeds (ajwain)   1/2 tsp

Red chilli powder   1/2 tsp

Coriander  Seeds   1/2 tsp  crushed

Thick  Fennel  seeds  1/2tsp  crushed

Fresh coriander leaves chopped

Ghee  1 tbsp

Anardana Powder  1/2tsp (roasted)

Salt to taste

Vegetable oil


Combine all the ingredients in a big bowl except the oil.

Knead a stiff  dough by gradually adding little amount of water.

Divide the dough into 8 equal portions.

Make the rounds and roll out each round portion with the rolling pin.

Use dry flour if require at the time of rolling.

Roll out each portion like a parantha.

Put it on hot tawa and leave to cook on low flame.

Apply little amount of oil on both the sides.

Roast evenly until it is crisp and little browned.

Serve hot with curd, pickle or chutney.


Masala koki should be served immediately, the delay in serving can ruin its taste and fresh aroma.

You may apply butter at the time of serving.

Ghee can be used at the time of roasting.

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  1. kusum says:

    very nice recipe,very nutritious and tasty it has a unique flavor.the best thing is that you can use your left over daal. great…..excellent.

  2. Hidroplasto says:

    Howdy! This post couldn’t be written any better! Reading this post reminds me of my good old room mate! He always kept talking about this. I will forward this post to him. Pretty sure he will have a good read. Thanks for sharing!|

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