Onion Koki with Roasted Papad

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, finely chopped onions, green chilies, coriander leaves, cumin seeds, anardana powder, turmeric powder, red chili powder, and salt. Mix well.
   • Add 4 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, known as 'moyen', is crucial for a flaky koki.
   • Gradually add water, a little at a time, and knead to form a stiff and tight dough. Do not over-knead, and be careful not to add too much water as the onions will release moisture.
2. 2

   Rest and Divide

   • Cover the dough with a damp cloth and let it rest for 5-10 minutes. This allows the flour to hydrate.
   • Divide the dough into 8 equal portions and roll them into smooth balls.
3. 3

   Roll and First Roast

   • Take one dough ball, flatten it, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick. It should be thicker than a regular chapati.
   • Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee or oil.
   • Cook for 1-2 minutes on each side until it's partially cooked and has pale brown spots. Remove from the tawa and set aside.
4. 4

   Second Roast for Crispiness

   • Take the half-cooked koki and gently make some criss-cross indentations on both sides with a knife or the edge of a spoon. This helps it cook through and become crispy.
   • Place the koki back on the tawa and reduce the heat to low-medium.
   • Drizzle about 1/2 tablespoon of ghee around the edges and on top of the koki.
   • Press down gently with a spatula and cook for 3-4 minutes per side, until it turns a deep golden brown, is crispy, and thoroughly cooked.
   • Repeat the rolling and double-roasting process for all remaining dough balls.
5. 5

   Serve

   • Serve the hot and crispy Onion Koki immediately. It pairs wonderfully with plain yogurt, Indian pickles (achar), or a hot cup of masala chai.