Homemade Sindhi kokis

I usually buy fresh parathas from Kalustyans or Sinha's on 27th street and freeze them after feasting on a couple. But I recently discovered a recipe for Sindhi Koki (double cooked paratha) which is very easy to make and is just delicious. I love my kokis with mango chunda, a sweet mango pickle made with shreds of green mangoes and sugar. Enjoy!

4 cups wheat flour
2 medium-sized onions, finely chopped
6 green chillies, finely chopped
2 tbsps coriander leaves, finely chopped
2 tbsps ghee to be added to the flour
Sufficient water to make the dough
Salt to taste

Add the finely chopped onions, green chillies and coriander leaves to the flour. Knead a slightly stiff dough with ghee and salt. Make equal portions. Roll out each portion like a thick round chappati. With a knife make a design of diagonal lines criss-crossing each other from one end of the chappati to the other. This is to ensure that the Koki gets cooked well. Rub the tava with a touch of ghee and cook the Koki on a low flame, (adding ghee when turning from one side to the other) till golden.