Sindhi Chotha / Mithi Mani – Shitla Satam Special Recipe (Very Detailed)

Summary

Sindhi Chotha, also known as Mithi Mani, is a traditional Sindhi sweet flatbread made especially for Shitla Satam, a festival where food is prepared a day in advance and consumed without reheating. This sweet, crispy, and slightly chewy flatbread is made with whole wheat flour, sugar (or jaggery), ghee, and flavored with cardamom. It has a long shelf life, making it perfect for prasad or as a travel snack.

Ingredients (For 8-10 Chotha)

For Dough

• Whole wheat flour (gehu ka atta) – 2 cups
• Powdered sugar / Jaggery (gud) (grated or melted) – ½ cup (adjust to taste)
• Ghee (clarified butter) (for kneading and brushing) – 3 tablespoons + extra for brushing
• Milk or Water (to dissolve sugar/jaggery) – ½ cup (use as needed)
• Cardamom powder (elaichi powder) – ½ teaspoon
• Salt – A pinch (optional)

For Rolling and Cooking

• Dry wheat flour – For rolling
• Ghee – For cooking

Equipment Used

1. Mixing bowl – For preparing the dough
2. Rolling pin (belan) & rolling board (chakla) – For rolling the chotha
3. Tawa / Griddle – For cooking
4. Flat spatula – For flipping the chotha
5. Measuring cups & spoons – For accurate measurements
6. Sieve – For sifting flour if needed
7. Small saucepan – For melting jaggery (if using jaggery)

Step-by-Step Instructions

Step 1: Preparing the Sweet Syrup (if using jaggery)

1. Take a small saucepan and add ½ cup of water or milk.
2. Add ½ cup grated or crushed jaggery.
3. Heat on a low flame, stirring occasionally, until the jaggery melts completely.
4. Strain the jaggery syrup to remove impurities (if needed) and let it cool slightly.

Step 2: Making the Dough

1. In a large mixing bowl, add whole wheat flour and cardamom powder.
2. If using powdered sugar, add it directly to the flour and mix well.
3. Add melted ghee (3 tbsp) and mix it into the flour until the mixture resembles coarse breadcrumbs.
4. Gradually add jaggery syrup (or milk if using sugar) and knead into a semi-stiff dough.
5. Cover the dough and let it rest for 10-15 minutes.

Step 3: Rolling the Chotha

1. Divide the dough into equal-sized portions (small lemon-sized balls).
2. Dust a rolling board with dry wheat flour and roll each dough ball into a 5-6 inch diameter disc (slightly thicker than chapati but thinner than paratha).
3. Roll it evenly so it cooks well.

Step 4: Cooking the Chotha

1. Heat a tawa or griddle on medium-low flame.
2. Place the rolled chotha on the heated tawa.
3. Cook for about 30-40 seconds or until bubbles appear, then flip.
4. Cook the other side for 30-40 seconds and apply some ghee on top.
5. Flip again and press gently with a spatula for even cooking.
6. Cook until both sides turn golden brown and slightly crispy.
7. Remove from the tawa and brush with some extra ghee while still warm.

Step 5: Cooling & Storage

1. Allow the cooked chotha to cool completely before storing.
2. Store in an airtight container at room temperature.
3. It stays fresh for 5-7 days.

Tips & Tricks

• Soft Dough: Knead a medium-stiff dough for easy rolling and soft texture.
• Jaggery vs Sugar: Jaggery gives a richer taste, while sugar keeps it crispier.
• Even Cooking: Keep the flame on low-medium to avoid burning.
• Crispier Version: Cook for a longer time on low heat with extra ghee.
• Storage Tip: Let the chotha cool completely before storing to prevent moisture buildup.

Serving Ideas

• Enjoy plain with tea or milk.
• Serve with Sindhi Sai Bhaji for a balanced meal.
• Spread some butter or white butter on top.
• Eat it with yogurt for a cooling effect.

Storage Information

• Room Temperature: Stays fresh for 5-7 days in an airtight container.
• Refrigeration: Can be stored for up to 2 weeks.
• Freezing: Not recommended as it may alter the texture.

FAQs

1. Why is my chotha too hard?

• The dough might be too stiff. Add a little more water/milk while kneading.
• Overcooking can also make it hard. Cook on a low-medium flame.

2. Can I use oil instead of ghee?

• Traditionally, ghee is used for flavor and texture, but you can use oil if needed.

3. How do I make it softer?

• Use warm milk instead of water to knead the dough for a softer texture.
• Add a little more ghee while kneading.

4. Can I add nuts or dry fruits?

• Yes, finely chopped almonds, cashews, or raisins can be added for extra richness.

5. Is Sindhi Chotha the same as regular sweet puris?

• No, chotha is more like a thick chapati with a slightly chewy texture, while sweet puris are deep-fried and crispier.

Conclusion

Sindhi Chotha, or Mithi Mani, is a delicious, traditional sweet flatbread perfect for Shitla Satam. It is easy to make, requires minimal ingredients, and has a great shelf life. Whether eaten as prasad or a simple snack, its sweet and aromatic flavors make it a family favorite. Try making it at home and enjoy a taste of Sindhi tradition!