(Boiled Rice)

Chokha  forms the basis of any Bhatia luncheon. Most of the Bhatia curries are eaten with plain Chokha or with various Lentil (Dal) toppings. Chokha and Sakri (meal with Rice -Lunch) are two terms, which are usually interchangeably used. When talking of the main Bhatia speciality – Dar, Bhath, Curry (Lentil, Rice & Curry) – the term Bhath(pronounced Baa~th) is used which is the Gujarati name for Rice. This is the only time when Bhatia’s  use the term Bhath is used instead of Choka.


Rice – 1 cup
Salt – to taste
Ghee – ½ tblsp.


  1. Soak the rice in water for about 1 hour before the start of preparation.
  2. In a toap, boil the rice and add salt.
  3. Drain out the excess water if necessary when the rice is done.
  4. Place the toap on a tawa and let it simmer for 10 minutes and then add ghee. Mix well.
  5. Serve piping hot.

To serve

Chokha  are served for lunch combined with any of the Bhatia curries. Bhatias are amongst the few Indian communities which begin a meal with Chokha and follow it up with Phulko (breads). Most of the other Indian communities start their meals with Roti / Chapati (bread) and follow it up with rice.

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