Angakar Roti
Veg
Vegan
Coal-roasted rice bread — rice flour dough flattened into thick rounds and cooked directly on a clay tawa over live coals or embers, developing a light char on the outside while the inside stays soft and slightly smoky. A traditional rural Chhattisgarhi bread eaten with dal and pickle.
Cuisines
Chhattisgarhi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | rice flour |
| 1 cup | water |
| — | salt to taste |
| 1 tablespoon | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | carom seeds |
| 1 tablespoon | finely chopped coriander leaves |
Instructions
- 1 In a mixing bowl, combine rice flour and salt.
- 2 Heat water in a pan until it comes to a boil.
- 3 Gradually add the boiling water to the rice flour, stirring continuously to form a soft dough.
- 4 Add oil, cumin seeds, carom seeds, and chopped coriander leaves to the dough and knead well.
- 5 Divide the dough into equal portions and roll each portion into a ball.
- 6 Flatten each ball into a thick disc using your palms or a rolling pin.
- 7 Heat a tawa (griddle) on medium heat.
- 8 Place the flattened dough on the tawa and cook until golden brown spots appear on both sides, flipping occasionally.
- 9 Repeat with the remaining dough portions.
- 10 Serve hot with chutney or curry.
Tips
Ensure the dough is soft and pliable for easy rolling. You can add a little more water if needed.