Preparation Time : 10 mins | Cooking Time : 5 Min per roti | Yields: 5 rotis
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
Method:
- 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 .
