Besani Koki

Kokis are traditional flatbreads from Sindhi cuisine and are made with wheat flour. Here are a couple of versions I have already posted, spicy koki and koki. This besani koki is another version, obviously prepared using besan / chickpea flour. These kokis are spicier and are made with a combination of chickpea flour and wheat flour. The addition of chickpea flour makes these kokis nutritious and protein loaded. 

I have tried a few times another version from Vaishali's blog where kokis are made with chickpea flour alone which are tastier as well and is a gluten free version. I usually pat them into thicker rotis, directly on the pan as I can not roll them. I find even rolling the kokis that I am a posting today a bit difficult. The dough tends to stick to the rolling board while rolling because of the chickpea flour addition. Rolling them between two greased sheets of parchment takes care of the problem. Besani kokis are made thicker than regular rotis and can be served with a preferred curry, dal pickle, yogurt or even plain if kokis are on a spicier side.

Ingredients: (Yield 6 kokis)

For the dough:
1 cup chickpea flour / besan

1 cup wheat flour

1/8 tsp. turmeric powder

Salt to taste 
1 tsp. carom seeds / ajwain
1 onion,  finely minced

2 green chilies, finely chopped
A handful of cilantro, minced
2 tbsp. melted ghee / oil

For toasting koki:

Ghee / Oil as needed

Directions:
* Add all the ingredients mentioned under 'dough' list to a bowl and mix well to combine. 

* Add water as needed to prepare a stiff dough. (I added about 6 tbsp. water.).

* Divide the dough into 6 portions and roll them into smooth balls. 

* Lightly grease a parchment paper and place it on the rolling board or any work surface that is being used. Place the dough ball at center and cover it with another parchment sheet. Roll the ball gently between the parchment sheets into a thick circle of about 4 - 5 inches diameter. 

* Remove the top parchment sheet and gently score it with a knife, not going all the way through or prick it with a fork all over.

* Heat a griddle or a pan on medium heat. Transfer the rolled circle onto the pan, lifting away the parchment sheet.

* Toast it brushing with little ghee / oil, until brown spots appear on both sides, flipping intermittently once or twice.

* Repeat the steps with the remaining dough balls and serve them warm with your choice of side dish.

Comments