Sindhi Koki With Tomato Chutney

Cooking Time: 25-30 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients
FOR DOUGH

• Whole wheat flour (atta) 1 cup
• Onion ,finely chopped 2 tablespoons
• Fresh coriander leaves,chopped 1 tablespoon
• Coriander seeds,roasted and crushed 1 teaspoon
• Cumin seeds,roasted 1 teaspoon
• Caraway seeds (shahi jeera) 1 teaspoon
• Semolina (rawa/suji) 1 teaspoon
• Gram flour (besan),roasted 2 tablespoons
• Salt to taste
• Ghee 3 tablespoons + for cooking
• Dried fenugreek leaves (kasoori methi),roasted and crushed 2 teaspoons

For tomato chutney

• Tomatoes,chopped 1 cup
• Mustard oil 3 tablespoons
• Cumin seeds 1 teaspoon
• Green chillies,chopped 1 tablespoon
• Pav bhaji masala 1 teaspoon
• Coriander seeds,roasted and crushed 1 teaspoon
• Crushed black peppercorns 1/2 teaspoon
• Dried fenugreek leaves (kasoori methi),roasted and crushed 1 teaspoon
• Tomato puree 3 tablespoons
• Spring onion,chopped 1 teaspoon
• Fresh coriander leaves,chopped 1 teaspoon
• Salt to taste
• Oats 1 teaspoon
• Dried fenugreek leaves (kasoori methi) a pinch to sprinkle
• Fresh mint leaves,chopped a pinch to sprinkle
• Fresh coriander leaves,chopped to sprinkle a pinch

Method

1. Place wheat flour, onions, coriander leaves, coriander seeds, cumin seeds, caraway seeds, semolina, gram flour, salt, ghee and dried fenugreek leaves in a bowl and mix well. 
2. Add sufficient water and knead into a stiff dough. 
3. Cover with damp cloth and let it rest for 10 minutes.
4. To make tomato chutney, heat mustard oil in a deep non stick pan till it begins to smoke and then switch off heat. 
5. Add cumin seeds, green chillies and tomatoes and saute on low heat till tomatoes turn pulpy.
6. Add pav bhaji masala, coriander seeds, peppercorns, dried fenugreek leaves, tomato puree, spring onion, coriander leaves, salt and oats and mix well.
7. Divide the dough into equal portions and roll each into a semi thick chapatti. 
8. Heat a non stick tawa, place the chapatti on it and cook. 
9. Turn over, apply a little ghee and cook for half a minute.
10. Turn over again, apply a little more ghee and cook, turning sides till both sides are equally golden.
11. Place a koki on a serving plate and place some chutney by its side. 
12. Sprinkle a little dried fenugreek leaves, mint leaves and coriander leaves over the chutney
13. Serve immediately.