Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSindhi Chotha
Snacks · Sindhi
Sindhi Chotha
from the Sindhi table.
A crisp deep-fried wheat bread made with atta, maida, semolina and gentle spices for Thadri and special occasions.
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Written recipe
A recipe to
keep close.
Written recipe adapted from the Sindhi Chotha chapter of the shared cookbook manuscript.
Ingredients
- 1 cup wheat flour (atta)
- 1/2 cup all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/4 tsp ajwain
- 1/4 tsp cumin seeds
- A pinch of hing
- 1/2 tsp salt
- About 1/2 cup lukewarm water
- Vegetable oil for deep frying
Method
- Combine the flours, semolina, ajwain, cumin, hing and salt. Add lukewarm water gradually and knead into a smooth, firm dough.
- Cover and rest the dough for 15–20 minutes.
- Divide into small balls. Flatten each ball into a thick disc, about 1/4 inch thick.
- Heat oil in a kadai over medium-high heat. Fry the Chothas without overcrowding the pan, turning occasionally, until puffed and golden on both sides.
- Drain on paper towels. Serve hot as a snack or side dish with Sindhi curry, dal, yoghurt or pickle.