Methi Koki with Masala Chai

Instructions

1. 1

   Prepare the Dough Mixture

   • In a large mixing bowl, combine the atta, besan, cumin seeds, ajwain, red chili powder, turmeric powder, anardana powder, and salt. Mix well.
   • Add the finely chopped methi leaves, onion, green chilies, ginger, and coriander leaves to the dry flour mixture. Combine thoroughly.
   • Add 3 tablespoons of ghee for 'moyan' (shortening). Rub the ghee into the flour with your fingertips until the mixture resembles coarse, crumbly sand. This step is crucial for a crispy koki.
2. 2

   Knead and Rest the Dough

   • Gradually add water, a little at a time, and knead to form a very stiff and firm dough. Do not over-knead, and avoid making it soft like chapati dough.
   • The dough should just come together. Cover it with a damp cloth and let it rest for 15-20 minutes. This allows the flour to hydrate.
3. 3

   Shape the Kokis

   • After resting, give the dough a quick knead for 30 seconds.
   • Divide the dough into 8 equal portions and roll them into smooth balls.
   • Take one ball, flatten it, and use a rolling pin to roll it into a thick circle, about 4-5 inches in diameter and approximately 1/4 inch thick. Koki is traditionally thicker than paratha.
4. 4

   Cook the Kokis

   • Heat a tawa (griddle) on low heat. A slow cooking process is key to a perfect koki.
   • Place a rolled koki on the hot tawa. Let it cook for 2-3 minutes on one side until it's partially cooked and you see light brown spots.
   • Flip the koki. Apply about 1/2 teaspoon of ghee on the half-cooked top surface.
   • Flip again after 2 minutes. Apply ghee on the other side. Press down gently with a spatula to ensure even cooking.
   • Continue to flip and cook for a total of 6-8 minutes per koki, until both sides are deep golden brown, crispy, and cooked through. The low flame ensures it cooks from the inside out.
   • Repeat the process for all remaining dough balls.
5. 5

   Serve

   • Serve the hot and crispy Methi Koki immediately with plain yogurt, pickle, or a cup of hot chai.