It came as a shock to me that off the 30 plus recipes in my drafts folder, there are only a handful of wheat based recipes. Almost everything centers around rice. That was quite an eye opener for me! I needed to do some quick thinking as this week’s chosen theme for Blogging Marathon is wheat based dishes.
Whenever I am in doubt, I just go to Vaishali’s blog. She makes everything look simple and I always find myself willing to try her tasty, but easy to make recipes. Today’s trip ended with me trying the recipe for Koki from her space. I would have loved to try the recipe that uses up leftover rice, but looks like I should reduce my rice fixation a bit. Oh..Who am I kidding? I will try it some other time :D.
Koki is a healthier version of paratha and has a shelf life of couple of a days making it ideal for travel food. It can be made with onions and other masalas also, but that will impact the shelf life. The one here is a simple recipe with only black pepper in it for flavor.
Add one cup wheat flour, 1 tablespoon ghee/oil, 1/2 teaspoon black pepper and salt as needed. Mix with hands until it comes to a sandy texture. Make a well in the middle and add water (it took a little less than half cup for me) in small batches. Keep kneading until you get a stiff dough. Divide it into four equal balls.
Roll out the koki into thick chapati using a rolling pin. Use a little flour, if needed to prevent sticking. I didn’t need any. Score lightly with a knife in diamond pattern. Cook in a heated tawa.
Smear some ghee and flip over to cook both sides until golden spots appear. Serve with yogurt.
Ingredients:
- 1 cup wheat flour
- 1 tablespoon ghee
- 1/2 teaspoon black pepper
- salt as needed
- ghee for smearing on koki while cooking
Method:
- Add one cup wheat flour, 1 tablespoon ghee/oil, 1/2 teaspoon black pepper and salt as needed. Mix with hands until it comes to a sandy texture. Make a well in the middle and add water (it took a little less than half cup for me) in small batches. Keep kneading until you get a stiff dough.
- Divide it into four equal balls. Roll out the koki into thick chapati using a rolling pin. Use a little flour, if needed to prevent sticking. I didn’t need any. Score lightly with a knife in diamond pattern.
- Cook in a heated tawa. Smear some ghee and flip over to cook both sides until golden spots appear. Serve with yogurt.
perfect to accompany any meal
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Love the setup and clicks .Looks too delicious.
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Wow! Rajani the setups amazingly beautiful. Love the koki
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The koki looks fantastic.
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I have bookmarked this from the mega BM and I am really looking forward to making these. Love how perfect your have come out.
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ah !..this one is a family favorite and we have made it for today’s breakfast…love the way you have presented it , given it a real earthy look. Thanks for trying Rajani.
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Koki looks very tasty. My SIL used to make this for her train journeys. And love the new look of the blog..
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Koki turned out great Rajani.
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Simple yet tasteful….
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Koki looks so delicious and perfectly made..
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Feel like having this koki with some spicy curry, love it to the core.
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I love the setup..Koki is always such a tasty paratha to make and carry for travel..nice to know about your magic folder..
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Very rustic looking chapati.
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