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Sindhi Chawaran ji Koki is a Sindhi Style Flatbread made with cooked rice and spices. Served for Breakfast, snack or Lunch .

Chawaran ji Koki | SIndhi flatbread with Cooked rice and Spices

Kalyani
SIndhi flatbread with Cooked rice and Spices
5 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
resting time 15 minutes
Course Breakfast, Brunch, Main Course
Cuisine Indian, North Indian, Sindhi
Servings 6 servings

Equipment

  • Tava / Skillet
  • Bowl
  • Grater optional
  • Spatula

Ingredients
  

  • 1 cup Cooked rice Soft cooked
  • 1/2 cup Wheat flour Atta - sub with GF flours if Needed, for a varied taste
  • 1/2 TBSP Salt
  • 1 tsp Red chilli powder
  • 1 tsp Cumin Powder Bhuna Jeera Powder
  • 1/2 TBSP Dry mango powder Amchur
  • 1/2 tsp Cumin seeds
  • 1 tsp Green chillies Chopped fine, adjust to taste
  • 3 TBSP Coriander leaves Chopped fine, add any other greens too
  • 1 tsp Oil (to shallow fry per koki‚

Instructions
 

  • 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 :)

Notes

Tips and Tricks to a make a great Koki
 
  1. Cool the rice completely. Previously cooked rice and soft rice works best
  2. If you want to make completely Gluten Free, Sub the Wheat flour with millet flour / RIce flour , although I am not sure if that is the authentic version. 
  3. Mash the cooked and cooled rice well with your hands till mushy and soft/ pliable.
  4. You can increase the nutrition content of this Koki using greens, shredded cabbage (I used beet / Radish greens too sometimes), grated lauki (bottle gourd) or even grated carrot
  5. Addition of Boiled potato is optional as rice already provides required starch for binding.
  6. Do not add any additional water at all as the veggies + onions release them and is enough for binding.
  7. Resting the dough for at least 15 min is recommended to pat it easily
  8. you can use Silpat sheets /Banana leaves / reverse of Plastic Oil pouches to pat the Kokis easily 
  9. Shallow fry on medium heat. Tastes great even when cold / packed for lunches with some pickle on the side. 
  10. I have tried only with cooked short grained non aromatic rice, you can try and let me know in the comments below if Basmati or any other rice worked for you.
Keyword Breakfast, Breakfast Breads, Brunch, Flat Bread, Koki, SIndhi Koki, Sindhi Vegetarian
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