Basar ji Koki with Masala Chai

Instructions

1. 1

   Prepare the Dough Mixture

   • In a large mixing bowl, combine the atta, finely chopped onions, green chilies, coriander leaves, anardana powder, cumin seeds, ajwain, turmeric powder, red chili powder, and salt.
   • Mix all the dry ingredients thoroughly with your hands to ensure even distribution.
   • Add 3 tablespoons of melted ghee to the flour mixture. Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs. This step, known as 'moyan', is crucial for a crispy koki.
2. 2

   Knead a Stiff Dough

   • Gradually add water, a little at a time, and knead to form a very stiff and tight dough. Do not add too much water; the dough should be much harder than a typical chapati or paratha dough.
   • Avoid over-kneading. Just gather the ingredients until they form a cohesive mass.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
3. 3

   First Cook and Shape the Koki

   • Take one dough ball and flatten it. On a rolling surface, roll it into a thick disc, about 3-4 inches in diameter and 1/2 inch thick.
   • Heat a tawa (griddle) on a low-medium flame. Place the rolled koki on the hot tawa.
   • Cook for 1-2 minutes on each side without any ghee until it's partially cooked and firm enough to handle. It will have light brown spots.
   • Remove the semi-cooked koki from the tawa. Place it back on the rolling surface and gently press it with the palm of your hand or a flat spatula to create a slightly cracked, uneven texture.
   • Now, roll it out again into a circle about 5-6 inches in diameter. This double-rolling process is key to the koki's texture.
4. 4

   Final Cook Until Crispy

   • Place the re-rolled koki back on the tawa over a low flame.
   • Drizzle about 1/2 teaspoon of ghee on top and around the edges.
   • Cook for 3-5 minutes, pressing down gently with a spatula, until the bottom side is golden brown and crisp.
   • Flip the koki, drizzle another 1/2 teaspoon of ghee, and cook the other side for another 3-5 minutes until it is also perfectly golden brown and crisp.
   • Repeat the entire process (steps 3 and 4) for the remaining dough balls.
5. 5

   Serve Hot

   • Serve Basar ji Koki immediately, straight from the tawa.
   • It pairs exceptionally well with plain curd (yogurt), papad, and your favorite Indian pickle, or simply with a hot cup of masala chai.