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Koki is a Sindhi speciality made with whole wheat flour, addition of ragi flour makes it healthier.It is simple and similar to thalipith.
- Combine all the ingredients for the koki in a bowl and knead to a semi stiff dough with little water.Cover and keep aside.
- Knead the dough lightly, then divide into 8 equal portions. Roll out each portion into a circle measuring about 75 mm. (3") in diameter
- Cook it lightly on a hot tava and roll it again into 125 mm. (5") diameter thick circle.This will make koki crisp, flaky and brittle.
- Cook again on a hot tava, using a little ghee or oil till it turns golden brown in colour from both sides.
- Serve hot with curds,papad and doodhi chana dal subzi.
This recipe was contributed by damyantiben on 26 Sep 2013
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