Atta| Whole wheat flour 1 cup Rava | sooji 1 tsp Besan 1 tblsp (optional) Onion 1 Red chili powder 1 tsp Ajwain | omam 2 pinches Coriander seeds 1/8 tsp Kasoori methi 1/2 tsp Coriander leaves few Anardana powder or seeds 1/4 tsp Green chili 1 Salt to taste Ghee to make rotis
Crush the coriander seeds coarsely. Chop the onions, coriander leaves and green chili very finely . In a wide bowl add the atta, chopped onion, coriander leaves, green chili, crushed corinader seeds, ajwain, salt, red chili powder, besan(if adding), rava, anardana powder and kasoori methi. Mix this well with your hands.
Add enough water to make it into a soft pliable dough. Keep it aside covered for 15 minutes.
Divide this into equal big lemon sized balls. Take one portion and dust this with flour and pat with hands to make a small disc.
Roll this gently to form a roti. Let ti be bir thick and not too thin as phulkas, must be like parathas. Heat a pan, place the roti on this and quickly keep for 2 seconds on both sides.
Immediately take this out and make it into a ball again. Do not over cook the roti, else it wil be very stiff and you will find it very difficult to roll the roti . Also the koki will be hard then.
Now roll the roti slightly thick as how you rolled before. Heat a pan and cook on both sides.
Apply ghee on both sides while cooking. If you waould like to follow the traditional method, shallow fry this with ghee.
Koki is ready to serve. You can serve this with simple raitha and a pickle. I served with boondi raitha and Tomato pickle.
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