Koki

Yield: 1 servings

Measure Ingredient
2 cups Wheat flour
½ cup Plain flour; (maida)
½ cup Rice flour; (optional)
2 Onions large finely chopped
1 teaspoon Ginger grated
4 Green chillies finely chopped; (4 to 5)
1 tablespoon Coriander leaves finely chopped
2 tablespoons Ghee or oil
½ teaspoon Cumin seeds
½ teaspoon Ajwain
Salt to taste
Ghee for shallow frying

Chop onions very fine.

Sieve flour and salt.

Add all ingredients except ghee for frying.

Mix well add very little water, knead into a stiff dough.

Take a fist sized lump of dough, knead into a ball.

Roll into a thick round about 6" diameter.

Use flour to dust if required for rolling.

Warm griddle (tawa) well.

Shallow fry on each side till golden.

Repeat for remaining dough.

Serve hot with green chutney and ketchup.

Cold also tastes good with tea or curds.

Making time: 45 minutes

Makes:5-6 kokis bowl

Shelflife:1 day

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