Koki

Ingredients

• 4 cups wheat flour (makes 2 koki)
• 1 onion large finely chopped
• 3 green chillies finely chopped
• 1 tbsp. coriander leaves finely chopped
• 2 tbsp. ghee or oil
• 1/2 tsp. cumin seeds
• 1/2 tsp Annardana
• salt to taste
• Oil for shallow frying

Method:

• Chop onions very fine.
• Sieve flour ,add salt.
• Add all ingredients except ghee for frying.
• Mix well add very little water, knead into a stiff dough.
• Take half portion ,Roll into a thick small round
• Slightly roast it on both sides on hot tawa again roll it with rolling pin till it reaches thickness of paratha
• Place it on tawa again,cook on each side,adding little oil or ghee from sides,on medium flame,till very small brown patches appears on surface
• Repeat for remaining dough.
• Serve hot with Curd or tea
• It has a shelf life of about 24 hrs,so is ideal for picnics or while travelling long distances