Angakar Roti

Angakar Roti

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

Build a full meal around Angakar Roti

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

rice flour 2 cups Rice flour
water 1 cup Water
salt — Salt , to taste
oil 1 tablespoon Oil
Cumin 1 teaspoon Cumin , seeds
Carom Seed 1 teaspoon Carom Seed
Cilantro 1 tablespoon Cilantro , finely chopped

Instructions

  1. 1 In a mixing bowl, combine rice flour and salt.
  2. 2 Heat water in a pan until it comes to a boil.
  3. 3 Gradually add the boiling water to the rice flour, stirring continuously to form a soft dough.
  4. 4 Add oil, cumin seeds, carom seeds, and chopped coriander leaves to the dough and knead well.
  5. 5 Divide the dough into equal portions and roll each portion into a ball.
  6. 6 Flatten each ball into a thick disc using your palms or a rolling pin.
  7. 7 Heat a tawa (griddle) on medium heat.
  8. 8 Place the flattened dough on the tawa and cook until golden brown spots appear on both sides, flipping occasionally.
  9. 9 Repeat with the remaining dough portions.
  10. 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.