Sindhi Loli/Koki The Sindhi Loli is a cherished breakfast staple, one that I grew up eating almost every Sunday and continue to prepare in my home. Every household has its own version—some add besan, others include antar dana, some call it koki, some call it loli. —but the essence remains the same. Today, I’ll share how it’s made in my kitchen. Pair it with yogurt, papad, and a bit of achaar, and you have a wholesome meal. While traditionally enjoyed for breakfast, there’s no fixed time for Loli. On meatless Thursdays, we often have it for dinner too. With the Idul Fitri holidays here, our home-stay assistants head off for their well-deserved break to their homes in the village for 2 weeks, leaving me to spend more time in the kitchen. Making a Koki is truly therapeutic. Set aside some time, and you’ll find it rewarding. These can also be half-cooked and stored in the refrigerator, making for a quick meal through the week—something my cook often does. My kids, too, request Loli when hunger pangs strike. It’s warm, comforting, and utterly satisfying. Here’s how I make it:
Ingredients
- • 1 ¾ cup whole wheat atta
- • ¼ cup all-purpose flour
- • 2 tbsp ghee (or more, if needed)
- • 2 tsp cumin seeds
- • 2 level tsp salt
- • 1 heaped tbsp finely chopped ginger
- • ¾ cup finely chopped onion
- • 3 green chilies, finely chopped
• Fresh coriander, finely chopped
• ~¼ cup water (use sparingly)
Method
• In a large bowl, mix both flours, salt, and cumin seeds.
- • Add ghee and rub it into the flour using your fingertips. To check if you’ve added enough, take a handful of flour, press it in your palm—if it holds shape, it’s perfect. If not, add a bit more ghee.
- • Mix in the onions, ginger, chilies, and coriander. Knead with your palms for about 5 minutes. Let it rest for another 5 minutes to allow the onions to release some moisture.
• Gradually add water, little by little, kneading into a very stiff dough. I barely needed ¼ cup. Knead well and let it rest for just 10 minutes. • Divide the dough into 6-8 equal portions and shape them into balls. • Flatten one dough ball slightly and place it on a hot tawa over low heat. Flip it once and press lightly with a chapati press. Cook lightly, then transfer to a rolling board. • Roll it out slightly larger, then place it back on the tawa. Roast for a few minutes until brown spots appear.
• Remove again, roll it out to its final size, then return to the tawa. Cook while brushing oil on both sides until crisp and golden brown.
• Theloli/KOKI, will not be a smooth round after rolling out, the edges will be uneven, all the better to get a crisp loli.
Tips
• Work with two Lolis at a time—one on the tawa, one on the rolling board. • You can pre-cook them lightly and store them covered in the fridge. When needed, reheat and brush with oil before serving. • Avoid adding too much water to the dough—use the minimum amount required. Basically we are rolling the loli twice to prep., this is to ensure that it cooks through properly to get a khastha loli.
