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KOKI
Makes :
8
Preparation Time :
Cooking Time :
Preparation Method :
- In a large mixing bowl, mix together the flour, onions, chillies, coriander, cumin seeds, pomegranate seeds and salt with oil.
- Knead in just enough water to make a smooth, firm dough. Cover the bowl and set aside for 10 minutes.
- For the chutney, combine the coriander, mint, garlic, ginger, pepper, cinnamon and salt and grind to a fine chutney. Transfer to a bowl and set aside.
- Divide the prepared dough in half and shape each half into a small, thick, flat patty. Place each patty on a warm griddle and lightly roast it on both sides over a very low heat for about 10 seconds.
- Roll out each patty into a thickish 7-inch round disc. Place on a hot griddle and shallow-fry in oil, turning often to cook both sides.
- Serve koki hot with the green chutney.
INGREDIENTS
- 1 kg whole wheat flour
- 4 large onions, finely chopped
- 8 green chillies, finely chopped
- 5 tablespoons fresh coriander, finely chopped
- 4 teaspoons cumin seeds
- 4 teaspoons dried pomegranate seeds
- Salt to taste
- Sesame Oil for shallow-frying
Green Chutney
- 300 grams fresh coriander
- 300 grams fresh mint
- 6 cloves garlic
- 2-inch piece ginger
- 10 black peppercorns
- 1 -inch stick cinnamon
- Salt to taste
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