Sindhi Sai Bhaaji (Vegan) — Detailed Recipe

“Sai bhaaji” typically refers to leafy greens/seasonal greens cooked with Sindhi-leaning spices. Vegan version is simple: use oil and no dairy.

Ingredients (serves 3–4)

Mixed greens (sai/saag): 3–4 cups chopped
(Options: spinach + bathua + amaranth + methi; or just spinach/methi if that’s what you have.)
Potatoes (optional, but common for a more filling bhaaji): 1 medium, diced
Onion: 1 medium, finely chopped
Tomato: 1 medium chopped (optional but adds depth)
Ginger-garlic paste: 1 tsp
Green chili: 1, chopped
Oil: 2 tbsp
Cumin seeds: 1/2 tsp
Turmeric: 1/4 tsp
Red chili powder: 1/2 tsp (to taste)
Coriander powder: 1 tsp
Garam masala: 1/4 tsp
Salt: 1.5 tsp (adjust)
Jaggery (optional): 1/2 tsp (balances bitterness)
Lemon juice: 1–2 tsp (finish)
Water: 1/4–1/2 cup as needed

Method

Blanch greens (if bitter/very leafy):
Quickly blanch in hot water for 1–2 minutes, drain, and chop. (Optional, but improves taste.)
Cook base:Heat oil in a pan.
Add cumin/mustard (if using). Let splutter.
Add onion; sauté till translucent.
Add ginger-garlic and green chili (optional). Sauté 30–60 sec.
Add tomato (if using). Cook till oil separates a bit.
Add spices + potatoes (if using):Add turmeric, coriander powder, red chili powder, salt.
Add potatoes + a splash of water. Cook till potatoes are half-done.
Add greens:Add chopped greens in batches so they wilt.
Cover and simmer 8–12 minutes till tender.
Finish:Add garam masala.
Add jaggery (optional) and lemon juice.
Adjust salt. Serve hot.

Flavor Profile (Vegan)

Koki

Earthy, warm, spicy-leaning (ajwain + cumin + sesame give a nutty aroma)
Slightly grainy and hearty, with toasty roast notes
If stuffed: savory herby filling + crisp edges

Sai Bhaaji

Savory + slightly tangy (lemon at end)
Green, aromatic, mildly bitter (balanced by onion/tomato/jaggery)
Spices are comforting, not overpowering

Pairing together

Koki’s warm spices + bhaaji’s greens create a classic Sindhi “roti + saag” balance: filling, balanced, and deeply comforting.

Nutritional Benefits (Vegan)

From Koki (whole wheat + optional besan)

Fiber & satiety (whole grains)
Protein boost with besan (especially useful for veg/vegan meals)
Minerals (iron, magnesium, zinc) from whole wheat/besan
Ajwain/cumin add digestive-friendly flavor compounds and help taste without dairy

From Sai Bhaaji (leafy greens)

Vitamin A, C, K and folate (from greens)
Antioxidants that support overall health
Dietary fiber and gut-supporting nutrients
Optional potatoes add carbs for energy and more bulk

Sindhi Koki (Vegan) — Detailed Recipe

Koki are stuffed/flatbreads made with a whole-grain batter/dough and typically layered with spices (sometimes with sesame/ajwain). In Sindhi style, they’re often eaten with saag/veg sides like sai bhaaji.

Ingredients (makes ~10–12 medium kokis)

For dough

Whole wheat flour (atta): 2 cups (about 240 g)
Chickpea flour (besan) (optional but great for texture): 2–3 tbsp
Ajwain (carom seeds): 1 tsp
Sesame seeds: 1 tbsp (optional)
Cumin powder: 1 tsp
Red chili powder: 1/2–1 tsp (to taste)
Turmeric: 1/4 tsp
Coriander powder: 1 tsp
Salt: 1.5 tsp (adjust)
Oil (for dough): 1–2 tbsp
Warm water: as needed (start with ~3/4 cup, adjust)
Fresh coriander, finely chopped: 2 tbsp (optional)

For cooking

Neutral oil (for roasting): 1–2 tbsp total (or as needed)

Optional stuffing (very common in many home styles)

Finely chopped methi/spinach: 2 cups
Onion: 1 small, finely chopped (optional)
Green chili + ginger paste: 1/2 tsp each
Garam masala: 1/4 tsp
Salt
Oil: 1 tsp
(If using greens) cook down until dry-ish

If you don’t want stuffing, make plain koki dough and just season well—still delicious.

Method

Make dough:
Mix flour + spices + salt + ajwain + sesame. Add oil. Add water gradually and knead into a soft, pliable dough (not sticky). Cover and rest 20–30 minutes.
Prepare stuffing (if using):
Sauté onion (optional) in 1 tsp oil, add ginger/green chili, then add chopped greens. Cook till the moisture reduces. Cool, then season with salt and spices.
Shape kokis:Divide dough into equal balls.
Flatten one ball, add stuffing (small handful), cover with dough, then gently roll into a thicker round (koki are not paper-thin).
Roast:Heat a tawa (griddle) medium-high.
Place koki, cook until small bubbles appear.
Flip, lightly drizzle oil, press gently.
Cook both sides until light golden and cooked through.
Serve hot with sai bhaaji.

Approx Nutritional Value (Estimates)

Because recipes vary (exact flour type, size of koki, amount of oil, whether stuffed, and greens type), the numbers below are reasonable averages.

1) Vegan Koki — per 1 medium koki (no stuffing, roasted with ~1 tsp oil total)

Assuming 10 kokis from the dough:

Calories: ~170 kcal
Fat: ~5 g
Carbs: ~26 g
Fibre: ~4–5 g

If you add besan or stuffing, calories/fats can rise slightly.

2) Sai Bhaaji — per 1 cup (with potatoes, cooked in ~2 tbsp oil total for the whole batch)

Calories: ~110–140 kcal
Fat: ~4–6 g
Carbs: ~14–18 g
Fibre: ~5–7 g

3) Combined meal (1 koki + 1 cup sai bhaaji)

Roughly:

Calories: ~280–320 kcal
Fat: ~9–11 g
Carbs: ~40–44 g
Fibre: ~9–12 g

Sai Bhaaji

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