What is Chawaran ji Koki?
Sindhi Flatbread made with Cooked rice and spices. Koki is any flatbread made in Sindhi Cuisine
My initiation to Sindhi Cuisine..
I must admit that although I had few Sindhi friends back in college and some at work, my blogger friend Vaishali was a great inspiration to re-start my journey into Sindhi food. And the varieties Sindhis 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 isn't into too much of 'experimentation' with food appreciated this flatbread. I had earlier made Sindhi Sai Bhaji which was receieved equally well
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 🙂
Some more paratha / flatbreads that may interest you:
- Makuni (sattu Paratha) from Bihar
- Masala Aloo Paratha (spiced Potato flatbread)
- Paneer Cabbage Paratha
- Baked Chukandar (beetroot) Paratha
- Gobhi Paratha (cauliflower stuffed flatbread)
- Paneer Aloo Paratha
- Stuffed Broccoli Parathas
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
Tips to make a great Chawaran ji Koki
- Cool the rice completely. Previously cooked rice and soft rice works best
- 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.
- Mash the cooked and cooled rice well with your hands till mushy and soft/ pliable.
- 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
- Addition of Boiled potato is optional as rice already provides required starch for binding.
- Do not add any additional water at all as the veggies + onions release them and is enough for binding.
- Resting the dough for at least 15 min is recommended to pat it easily
- you can use Silpat sheets /Banana leaves / reverse of Plastic Oil pouches to pat the Kokis easily
- Shallow fry on medium heat. Tastes great even when cold / packed for lunches with some pickle on the side.
- 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 !
Prep time : 15 mins, cook time : 15 mins, Makes : 5-6 medium sized koki (flatbread)
Cuisine : Sindhi / Indian , COurse : Breakfast / Snack / Dinner
Ingredient to make Chawan ji Koki :
- Soft Cooked rice - 1 cup
- Wheat flour (Atta) - ½ cup
- Salt - to taste (approx ½ TBSP)
- Spice powders - Red chilli powder, Jeera Powder, Amchur (dry mango powder) - to taste
- Cumin seeds - ½ teaspoon (opt.)
- Green chillies - chopped fine - 1 tsp
- Coriander leaves - chopped fine - 1 TBSP
- Oil - to shallow fry
PIN FOR LATER
How to make Chawaran ji Koki
- 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 15 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 🙂
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Chawaran ji Koki | SIndhi flatbread with Cooked rice and Spices
Equipment
- Tava / Skillet
- Bowl
- Grater optional
- Spatula
Ingredients
- 1 cup Cooked rice Soft cooked
- ½ cup Wheat flour Atta - sub with GF flours if Needed, for a varied taste
- ½ tablespoon Salt
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin Powder Bhuna Jeera Powder
- ½ tablespoon Dry mango powder Amchur
- ½ teaspoon Cumin seeds
- 1 teaspoon Green chillies Chopped fine, adjust to taste
- 3 tablespoon Coriander leaves Chopped fine, add any other greens too
- 1 teaspoon 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
- Cool the rice completely. Previously cooked rice and soft rice works best
- 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.
- Mash the cooked and cooled rice well with your hands till mushy and soft/ pliable.
- 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
- Addition of Boiled potato is optional as rice already provides required starch for binding.
- Do not add any additional water at all as the veggies + onions release them and is enough for binding.
- Resting the dough for at least 15 min is recommended to pat it easily
- you can use Silpat sheets /Banana leaves / reverse of Plastic Oil pouches to pat the Kokis easily
- Shallow fry on medium heat. Tastes great even when cold / packed for lunches with some pickle on the side.
- 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.
vaishali sabnani says
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.
cookingwithsapana says
Koki looks so delicious.Very well made.
MySpicyKitchen says
Nice way to use up leftover rice. Bookmarking the recipe
Priya Suresh says
Such a beautiful koki and prefect dish to finish up leftover rice, cant wait to give a try.
Harini R says
Beautiful koki. A good use for leftover rice 🙂
The Pumpkin Farm says
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..
Srivalli says
Those kokis look so well made!..
Srividhya says
Rice based kokis are great and very tempting.
Sandhiya says
Well made Kalyani...Interesting way to use leftover rice..
Pavani says
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 🙂
Archana says
Yum. Looks yum. I made this and it tastes great.
Gayathri Kumar says
Koki looks so tempting Kalyani. Great ay to use up cooked rice..
Suma Gandlur says
As you mentioned, a great way to use up the left over rice. Sounds delicious.
Chef Mireille says
what a unique flatbread with rice
Mayuri Patel says
I have quite a bit of rice leftover from last night's dinner party. This delicious looking koki is definitely my dinner tonight with simple spinach sabji.
Kalyani says
Do try it Mayuri. Comes out fab with any most combo of veggies with the rice!
Neha says
Bravo for the impeccable efforts in making such a wonderful koki. This is a good way of putting to use left over rice. I am yearning to make this rice koki soonest. Great post.
Kalyani says
awww. thanks So much NEha. Coming from you, high pat on my back indeed 🙂
Shobha Keshwani says
Wow, well done ! perfect koki from with the addition of rice. We usually make this whenever we have left over rice. Koki being a favourite breakfast of Sindhis we have quite a few variations of it.
Kalyani says
THanks Shobha ! We love different variants of koki too, but this is a personal fav!
Archana says
Wow these Charan ji koki look awesome. I love the addition of veggies. I am making rice just to make these koki.
Kalyani says
thanks Arch! they surely are delicious!
Priya Vj says
This koki sounds so yumm.. a perfect way to use up the balance rice and best part is it is loaded with flavorful spices and achaar is the best accompaniment
Kalyani says
Thank you, it is extremely yum & filling too!