Ragi Koki


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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.

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Ragi Koki recipe - How to make Ragi Koki

Preparation Time:    Cooking Time:    Total Time:     Makes 8 kokis
Show me for kokis


For The Koki
1 cup ragi (nachni / red millet) flour
1 cup whole wheat flour (gehun ka atta)
1/4 cup onions , finely chopped
1 tbsp green chillies , finely chopped
1 tbsp ghee
2 tbsp olive oil
salt to taste
1 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
2 tbsp chopped coriander (dhania)
little water

Other Ingredients
oil or ghee for cooking

For The Garnish
spring onions fine chopped whites and greens

For Serving
  1. Combine all the ingredients for the koki in a bowl and knead to a semi stiff dough with little water.Cover and keep aside.
  2. Knead the dough lightly, then divide into 8 equal portions. Roll out each portion into a circle measuring about 75 mm. (3") in diameter
  3. 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.
  4. Cook again on a hot tava, using a little ghee or oil till it turns golden brown in colour from both sides.
  5. Serve hot with curds,papad and doodhi chana dal subzi.

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This recipe was contributed by damyantiben on 26 Sep 2013

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