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Category: Breads
Serving: 4 pieces
Preparation: 50 minutes

Soft and flaky koki’s served with a sweet and sour mango and mustard pickle, green chili and yoghurt and a cup of pyali (small) chai is the perfect start to a day.

grandma's recipe and step by step photographs to make the perfect kokis' http://foodnflavors.com/photos/143/nanis-koki Enjoy!


atta (whole wheat flour)- 2 cups
besan (gram flour)- ½ cup
onion (chopped)- 1/3rd cup
coriander (chopped)- 1/3rd cup
green chili (chopped)- 3 each
cumin- 2 tsp
black pepper crushed- to taste
Salt- to taste
Ghee or oil- 5-6 tbsp
Water- 1 cup (little more as required)


1.In a bowl place the flour, chopped onion, chili, coriander, cumin, salt and mix with your finger tips.
2.Add 2-3 tablespoons of oil or ghee and mix. Once the dough starts to form add water and mix till the dough is soft. (Do not knead the dough as the koki needs to be flaky when cooked. )
3.Divide the dough into four equal parts and form into thick patties by pressing them between your palms.
4.Cook the dough patties over gentle heat ( this will remove the moisture from the dough)
5.Roll the dough into 7-8 inch circle, knock the koki with the tip of a slotted spoon and cook over gentle heat. Flip and knock on the other side and cook. Apply ghee or oil and cook till slightly golden, flip and do the same again on the other side.
6.Soft, flaky koki’s are ready to be served.

Serving Ideas

Hot cup of ginger chai

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