Masala Omelette with Sindhi Koki

Ingredients

• 2 cup Atta
• 2 tbsp Besan (Adds crispness)
• 1 medium Onion (finely chopped)
• 2 piece Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (chopped)
• 1 tbsp Anardana Powder (coarsely ground)
• 1 tsp Cumin Seeds
• 0.5 tsp Ajwain
• 0.5 tsp Red Chili Powder (adjust to taste)
• 0.25 tsp Turmeric Powder
• 1.5 tsp Salt (or to taste)
• 7 tbsp Ghee (3 tbsp for the dough (moyan) and 4 tbsp for cooking)
• 0.75 cup Water (approximately, for kneading a stiff dough)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, besan, salt, red chili powder, turmeric powder, cumin seeds, ajwain, and anardana powder. Mix the dry ingredients thoroughly.
   • Add the finely chopped onion, green chilies, and coriander leaves. Mix well to distribute them evenly.
   • Add 3 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky texture.
   • Gradually add water, a little at a time, and knead to form a stiff and tight dough. Avoid making the dough soft, as it will be difficult to handle.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. 2

   Shape and First Roast

   • After resting, knead the dough once more. Divide it into 8 equal portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick.
   • Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee.
   • Cook for about 1 minute on each side until it's partially cooked and has a few light brown spots. This is the first 'kaccha' roast.