Have you ever tried eating koki and eggs? Koki is a type of North Indian bread made with whole wheat flour. Like other breads, the flour is kneaded with a calculated amount of water to form a dough. The main difference is that koki is thicker, resulting in a final product that is comparatively stiff.

The dough must be carefully rolled into a disc about half a centimeter thick and the size of a pancake. Although I watched my mother do this thousands of times, I’ve never quite mastered the art of making koki. Once the dough is rolled out, it’s placed in a frying pan with a tablespoon of oil. The bread absorbs the oil, is turned over, and more oil is added until it achieves its signature texture.

Koki is a beloved dish in Sindhi cuisine. Made by mixing wheat and gram flour with finely chopped onions, aromatic spices, and cilantro, this flatbread is as flavorful as it is hearty. Its texture is distinctive—slightly crispy on the outside and soft on the inside, making every bite a delightful contrast.

In Sindhi households, koki is celebrated as a hearty meal that brings together the family while showcasing the essence of our culinary heritage. Its unique preparation and versatility have been noted in Indian culinary traditions, as highlighted by Neha Mathur in her article Sindhi Koki (2024).

A Breakfast of Warmth and Heritage

Breakfast at home always carried a distinct flavor of warmth and heritage. My mother had a unique way of starting the day for us—a plate of koki, the hearty Sindhi flatbread, served alongside eggs. It was an unusual pairing, not something I ever saw on other tables, but for me, it was the epitome of comfort and nourishment.

Koki was more than food; it was tradition. Made with love, kneaded with finely chopped onions, green chilies, and a hint of spices, it carried the essence of Sindhi culture in every bite. The eggs, often scrambled or fried to golden perfection, were a simple yet satisfying companion. Together, they made a meal that not only filled the stomach but also reminded us of who we were and where we came from.

Looking back, I realize how much this breakfast reflected my family’s story—a blend of tradition and adaptation. It wasn’t just a meal; it was my mother’s way of weaving cultural roots into the rhythm of our everyday lives. Perhaps it was her quiet nod to our Sindhi heritage, an attempt to preserve it amidst the ever-changing surroundings of Bombay.

To this day, the smell of koki sizzling on the pan transports me back to those mornings. It reminds me of my mother’s gentle care and the rich history that shaped our family.

References:

• Paul R. Ehrlich, David S. Dobkin, Darryl Wheye – Eggs and Their Evolution – 1988 – Stanford University
• Neha Mathur – Sindhi Koki – November 4, 2024