Koki

Ingredients

• 2 cups whole wheat flour (atta)
• 2 tablespoons gram flour (besan)
• Salt to taste
• 1 teaspoon black pepper powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds (ajwain)
• 4 tablespoons melted ghee + for cooking
• 1 medium onion, chopped
• 2-3 green chillies, chopped
• 2-3 tablespoons chopped fresh coriander leaves
• Yogurt for serving
• Roasted papads for serving

Method

1. Take whole wheat flour in a bowl, add gram flour, salt, black pepper powder, red chilli powder and cumin seeds.
2. Crush carom seeds and add to the flour mixture and mix well. Add ghee and mix lightly with hands.
3. Add onions, green chillies and coriander leaves and mix well. Add ¾ cup water and knead into a stiff dough. Do not knead too long. And do not rest the dough.
4. Divide the dough into 5 equal portions and roll into balls and flatten them lightly.
5. Heat a non-stick tawa. Place the dough balls and cook for 1 minute on each side.
6. Transfer the balls on a rolling board, dust some whole wheat flour and roll into thick discs. Prick them all over with a knife.
7. Heat the non-stick tawa again. Place a koki and cook for 7-8 minutes on low heat. Flip and cook on other side till golden brown specs are seen.
8. Drizzle ghee and cook for 1 minute. Flip, drizzle some more ghee and cook, turning sides, till koki is evenly golden brown and crisp on both the sides.
9. Place the koki on serving plates and serve hot with yogurt and roasted papads.