KoKi

Ingredients:

2 cups of wheat flour

1/4 cup of oil or ghee

2 onions (finely chopped)

2-3 green chillies (finely chopped)

2-3 tbsp of finely chopped corainder or fenugreek leaves

1 tsp pomogranate seeds (powdered)

1/2 tsp red chilli powder

Salt to taste.

Milk or Water for binding the dough

(Milk is a better option)

Method:

Combine all the ingredients together and mix properly except the milk. Then slowly add the milk or water and bind the flour together to make a dough. (Dough should not be soft). Dough should be hard like the dough made for puris.

Then make 4-5 balls. Flatten a bit and keep them aside. Heat the tawa. Put a little oil and then cook each flattened dough ball a little on each side.

Remove and let it cool. Then take each ball and roll it into a roti. (do not make it to thin or too thick). Then put the koki on the tawa. Prick it with a fork on four to five spots so that it gets cooked properly from inside too.

Turn on the other side. Put a tsp of oil on the cooked side and turn. Then apply oil on the other side too. Your Koki is ready to be served.

Serve with butter, curd, pickle and papad.

PLEASE NOTE: Each koki takes time to cook as it is made on medium flame. Do not cook on high flame.