September 10, 2015

Chawaran ji Koki - a Sindhi treat to the senses | SIndhi flatbread with Cooked rice

I must admit that although I had Sindhi friends back in college and at work, my blogger friend Vaishali was a great inspiration to re-start my journey into Sindhi food. And the varieites Sindhi's make with just potato is mind boggling ! Sindhi cuisine obviously has its origins in Sindh (which was part of erstwhile pre-independence India), but post migration there has been considerable influence from Pakistan, Middle East and Central Asian regions. 

Although today's dish is not with Potato, its inspired from Vaishali's post - Chawaran ji koki - FLatbread made with (cooked) rice was a hit at my house, and mom too who isnt into too much of 'experimentation' with food appreciated this flatbread. I had earlier made Sindhi Sai Bhaji


Being South Indians, we do cook rice at least once a day, and we do have some leftovers most of the time. This is a great way to use up that rice for a great snack / breakfast idea. Its quite filling, and I made it the second time using a combo of Cooked Lapsi (broken wheat) and Rice along with some chopped onions and shredded cabbage, and that was yummy too :) Thank you Vaishali for the recipe... :)

Prep time : 15 mins, cook time : 15 mins, Makes : 5-6 medium sized koki (flatbread)

Ingredient:
  • Soft Cooked rice - 1 cup
  • Wheat flour (Atta) - 1/2 cup
  • Salt - to taste (approx 1/2 TBSP)
  • Spice powders - Red chilli powder, Jeera Powder, Amchur (dry mango powder) - to taste
  • Cumin seeds - 1/2 tsp (opt.)
  • Green chillies - chopped fine - 1 tsp
  • Coriander leaves - chopped fine - 1 TBSP
  • Oil - to shallow fry


Method:

  1. Mash rice thoroughly with your fingers or potato masher. Add all the ingredients except oil to make a semi soft dough. (If the rice is hard / dry, microwave for 2 mins or steam it for 8-10 mins with some extra water sprinkled on top -and later you might need to pulse them in a blender for quick 10 seconds)
  2. Cover the dough for 5-6 mins. 
  3. As for chapati / Roti, pinch out small roundels and with greased fingers pat them out on a greased plastic sheet / leaf
  4. Slowly peel it out and cook on medium heat in a tava on both sides till cooked and slightly crisp  - the lovely golden hue and the aroma is tantalising... 
  5. Serve immediately with just pickle and curd for a yummy hearty and earthy treat :)




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

  
   

14 comments:

  1. Hey you got it even better than mine:) the Koki looks very well made and glad the recipe is a hit in the house. Thanks for trying.

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  2. Koki looks so delicious.Very well made.

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  3. Nice way to use up leftover rice. Bookmarking the recipe

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  4. Such a beautiful koki and prefect dish to finish up leftover rice, cant wait to give a try.

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  5. Beautiful koki. A good use for leftover rice :)

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  6. I love Koki Kalyani...but never ever knew about this rice based koki, this is such a beautiful recipe for mornings, when you have to kick start days and not use the leftover rice for phdnicha bhaat again..

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  7. Those kokis look so well made!..

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  8. Rice based kokis are great and very tempting.

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  9. Well made Kalyani...Interesting way to use leftover rice..

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  10. Wow, what a yummy looking koki with cooked rice. As I type, I'm thinking of the leftover rice I have in the fridge, this looks like the perfect dish to make with it :-)

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  11. Yum. Looks yum. I made this and it tastes great.

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  12. Koki looks so tempting Kalyani. Great ay to use up cooked rice..

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  13. As you mentioned, a great way to use up the left over rice. Sounds delicious.

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  14. what a unique flatbread with rice

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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