Chop onions, green coriander, green chillies finely. I prefer doing it in my food processor as things are not only done hurriedly but the results too are good, as veggies are really chopped very fine without any efforts.
Take Jowar flour and add ghee, curd, onions, green coriander, green chillies, salt, pepper, dried coriander powder, dried mango powder, cumin powder. Mix everything by rubbing these with the flour.
Cover it and leave it for 10 to 15 minutes.
Add little water at a time and bring the dough together. Do not knead much.
Start heating Skillet. Meanwhile, take 3 or4 big portion from the dough, form a round ball of each and keep aside.
Grease the skillet lightly and place the dough balls on it. You can keep one in centre and the rest on side.
When the centre one gets slightly cooked, take it on the rolling board and roll into a chapati.
Flip the ones on the side.
This way, keep on putting the dough balls on the skillet replacing the semi cooked ones, roll it and put on the skillet.
When one side is cooked, flip it.
When bubbles appear, smear oil all around the koki roti and cook from both sides till crisp.
This way, keep placing the dough balls on the side of the skillet while rolling and cooking other Koki rotis.
Serve with love, Boondi Raita and pickle optional.