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)
- 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
- 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)
- Cover the dough for 5-6 mins.
- As for chapati / Roti, pinch out small roundels and with greased fingers pat them out on a greased plastic sheet / leaf
- 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…
- Serve immediately with just pickle and curd for a yummy hearty and earthy treat 🙂