Jowar Koki / Gluten free Sindhi Koki

Jowar Koki

Jowar Koki / Gluten free Sindhi Koki

Koki is a delicious flatbread from Sindhi Cuisine. Onions, fresh coriander and chillies make Kokis a flavourful dish. Above all, the crunchy pomegranate seeds lends an authentic flavour to this dish. Traditionally wheat flour is used to make kokis. But to make them gluten free, I have used Jowar flour to make this Jowar Koki. Finally, to give it a soft touch, I have added a little gram flour as well. The result is a soft, chewy and crunchy kokis. Traditionally Kokis need lots of ghee. But i have used very little oil instead.

As with any other recipe, every Sindhi household has its own version of koki. Some add cumin & pepper, some add ajwain while some add kasuri methi too. You are free to innovate and make your own kokis. It is an ideal lunch box dish.

Sindhi community has this dish for breakfast / dinner with curd. Some have it with tea also. Enjoy this Jowar koki with any side dish of your choice.

Jowar Koki

I have used standard measuring cups here. 1 cup= 250 ml
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Main Course
Cuisine: sindhi
Keyword: Jowar, koki, pomegranate seeds
Servings: 4 Kokis
Author: Rama G


  • cup Jowar flour
  • ¼ cup besan (gram flour)
  • ¾ cup finely cut onions / 2 big onions finely chopped
  • 2 tsp oil
  • 3 green chillies finely chopped
  • Handful fresh coriander finely chopped
  • 1 tbsp crushed pomegranate seeds (anar dnana)
  • ¼ cup water (approximately)
  • salt to taste


  • Mix both flours well.
  • Add, onions, green chillies, coriander, salt, chilli powder, crushed pomegranate seeds and mix well.
  • Add water slowly and knead to a stiff dough.
  • Dough should be stiff. (I required little less than ¼ cup water). 
  • Divide the dough into 4 equal parts (the size of a sweet lime)
  • Roll each portion into thick rotis. Make some cuts with knife to enable the rotis to cook from inside. 
  • Heat a skillet and roast the both sides of the rotis on a slow flame till they become brown, brushing oil if required. 


Traditionally, Kokis are prepared with lots of ghee. I have used minimum oil here.

You might also like these gluten free parathas:

Rajgira paratha

Rajasthani Tikkar paratha


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Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating ?

Rama Ganapathy