Sindhi Besani koki | Besan koki Recipe
Prepare this easy to make breakfast Sindhi Besani koki | Besan koki recipe in just 20 minutes, with easily available ingredients at home, such as gram flour, coriander leaves, onion, green chillies, salt and oil/ ghee.
- Gram flour besan 1 cup
- salt as required
- Dry Pomegranate seeds/ Anardana crushed 1 tsp
- Red chilli powder 1 tbsp
- Chopped coriander leaves 2 tablespoon
- Green chilli 1
- Onion 1 small
- Pure ghee/clarified butter 2 tbsp for moyan
- Ghee/clarified butter for basting 2 tablespoon
- Gram flour/besan to dust and roll if required koki/Flatbread
Begin with chopping onions, green chilies and coriander leaves. Keep aside.
Take gram flour in in a broad vessel/ Thal. Add ghee and rub the flour with your fingers until it resembles bread crumbs.
Next, add onions, green chilies, red chilli powder, anardana, coriander leaves and salt. Mix them well. Gradually add water little by little and knead to obtain a stiff dough.
Now, distribute the dough into 2 equal parts and make balls of the mixture. Then, roll each ball to flatten it out. Make a medium thick chapati/flatbread. If required dust it with besan to roll.
Use a blunt knife or spatula to make criss cross marks on the rolled chapati. So it won't remain uncooked from inside while roasting.
Meanwhile, place a tawa/griddle over medium flame. Once hot enough, place the koki over it. Cook thoroughly on slow to medium flame from both sides basting ghee over it.
Once crisp and golden, your Besan Koki is ready. Serve hot with yogurt and pickle. Some prefer to have it with tea also. Enjoy!
If it's really hard to roll this koki because of stickiness of besan then you can roll out ball first in small size.
Place on griddle, when half done on both sides, remove and then roll further for required size and roast again on griddle.