Who else LOVES this Sindhi classic??! When I first changed my diet to be gluten free; there were SO many items that I missed eating! And KOKI was definitely one of them!

Koki was one of those items that every travel journey included! If it was a road trip or a flight, I remember my mom would make this HUGE stack of Kokis that were packed in foil and accompanied us wherever we went. They somehow provided the emotional safety equivalent to a teddy bear! My family is vegetarian and back in the day, veggie options were just so limited that having Kokis handy made life so much simpler!

Cold, hot, with tea or with dahi (yogourt), Koki is just delicious!

By the way, this recipe was a total experiment! I decided to take quinoa and grind it in a coffee grinder and use it as flour and IT WORKED!

AND, there’s no rolling or kneading in this recipe – just mix and straight onto a cast iron pan!

They come out a bit thicker than normal Koki but that just means they are extra yummy!

Enjoy!

xoxo!

INGREDIENTS:

• 2 cups ( 375 grams) of quinoa
• 1 medium onion finely chopped ( 1 cup/ 125 grams)
• 2 green chillies finely chopped
• 1 tsp cumin (jeera) seeds
• 3 Tbsp oil (I used organic grapeseed oil)
• salt to taste (approximately 1/2 Tbsp – 3/4 Tbsp)
• Fresh cilantro (about a handful) finely chopped
• 1.5 cups of water (310 mL)

STEPS:

Step 1: Grind the quinoa in a coffee grinder until it is a course flour texture

Step 2: Add chopped onion, chillies, cumin (jeera) seeds, oil, salt, fresh cilantro and water and mix together.

Step 3: Use a ladle to scoop out the batter and put it on a hot cast iron skillet with a bit of oil.

Step 4: Use a pancake style spatula to press the batter onto the skillet into a circular shape of even thickness

Step 5: Let cook on one side for 2-3 minutes until browning and flip to cook the other side.

Nothing like it!

Enjoy!