- Whole wheat flour ( Gheun ka atta) 2 cup/500 gm
- Gram Flour (Besan) 2 tbsp
- Salt 1 tsp or as per taste
- Ajwain (carom seeds) 1/3 tsp
- Red Chilli Powder (as per taste)
- Coriander Powder 1 heaped tsp
- Cumin Seeds (Jeera) 2 tsp
- Turmeric Powder (haldi) 1/5 tsp (optional)
- Dry Pomegranate Powder (Anardana powder) 1 tsp…Add spices of your choice…like chaat masala, garam masala, black pepper powder
- Dry fenugreek leaves (roasted) 1 tsp
- Oil/Ghee 3 tbsp
- Green chilllies chopped 11/2 tbsp or as per choice
- Coriander leaves washed and chopped 3 tbsp
- Chopped Onions 1 cup
- Water as required. I used 230 ml water
Note: Koki has a crumbly cookie-like texture. Signature style of making koki is rolling twice, and cooking twice on the tawa, so that it is cooked properly and yet can be made thick
- Mix all ingredients except water. Cover bowl with a lid and let rest for 5 minutes.
- Add water and bring together the flour and water into a stiff dough. To ensure the crumbly cookie-like texture of koki, DO NOT knead the dough.
- Divide the dough into 6 balls (or as desired). DO NOT rest the dough, else the texture will come out like a paratha.
- Set a thick bottomed tawa to heat at medium.
- Roll a ball of dough into a thick disc.
- Make sure tawa is a little more than warm, not very hot.
- Apply some oil on the tawa.
- Transfer rolled disc to tawa.
- Cook it on each side for 10-15 seconds. No brown spots on disc at this stage.
- Remove this disc on to a plate and crush the disc to form a ball.
- Roll this new ball into a thick disc (now a little bigger than the first time). Note, koki is rolled thicker than a stuffed paratha, and hence needs to be cooked twice to ensure complete cooking. This new disc will be crooked at the circumference since a partially cooked dough ball has been rolled out again!
- Transfer this rolled disc to the tawa, and cook at low-medium heat
- After a minute, mark cuts in the koki with a knife, for even distribution of heat.
- Once the bottom side is partially cooked, flip koki and mark cuts with a knife.
- Apply oil/ghee and fry koki on both sides.
- Enjoy with curd or buttermilk, roasted papad, pickle, tea/coffee or any curry of your choice!