A good Koki starts with a mixture that looks too rough to become dough. That’s right: keep the onion and herbs visible, add water sparingly, and aim for firm, stiff dough that will hold its thick round shape on the tawa.
01 The Flavor Mix
Combine 2 cups whole-wheat flour, 2 tablespoons gram flour, 1 finely chopped small onion, 2 tablespoons chopped cilantro, 1 or 2 chopped green chilies, 1 teaspoon cumin seeds, and salt to taste. Rub in 2 tablespoons ghee until the flour feels lightly clumped, with the onion and herbs still easy to see.
02 Make Firm Dough
Add water a spoonful at a time and bring the mixture together without making it soft or sticky. Knead just until it holds; onion releases moisture as it sits, so pause before adding more water. The finished dough should feel firm under your palm.
03 Shape and Mark
Divide the dough into equal portions and press or roll each one into a thick, round Koki, about half an inch thick. Keep the edges rustic rather than trimming them smooth. Prick both sides with a fork or press in the signature crisscross marks so the thick center cooks through.
04 Roast to Golden
Set the Koki on a warm iron tawa over low to medium heat. Turn it more than once, adding a little ghee around the edges and pressing gently with a spatula so the center cooks while golden-brown spots develop. Serve hot with curd, pickle, and green chutney.