Main Course, Rice

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)


  • 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



  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 🙂



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  1. vaishali sabnani

    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.

  2. cookingwithsapana

    Koki looks so delicious.Very well made.

  3. MySpicyKitchen

    Nice way to use up leftover rice. Bookmarking the recipe

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

  5. Beautiful koki. A good use for leftover rice 🙂

  6. The Pumpkin Farm

    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..

  7. Those kokis look so well made!..

  8. Rice based kokis are great and very tempting.

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

  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 🙂

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

  12. Gayathri Kumar

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

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

  14. Chef Mireille

    what a unique flatbread with rice

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