Angakar Roti
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Angakar Roti is a Rice based Flatbread from the Chattisgarh Cuisine. Chattisgarh has been named as the “Rice Bowl of India†and most of its dishes are rice based along with the prominent use of Urad dal for the protein quotient. The dishes are pretty much mildly spiced too. These flatbreads are not like your regular whole wheat flour based ones and are not pliable. These need to be made, rather shaped by hand and cooked over low flame to ensure they don’t burn while cooking. Texture wise these flatbreads are slightly hard and not very soft like our rotis / phulkas. A lipsmacking gravy curry dish or a dry sabzi would be a perfect accompaniment to this Indian flatbread. I have added black sesame seeds in this flatbread though the traditional recipe does not demand the same. Til seeds are used in Chattisgarh cooking / cuisine.
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Ingredients
- Rice Flour 1 1/4 cup
- Black Sesame seeds 2 tsps
- Jeera or Cumin seeds 1 ½ tsp
- Chopped green chillies as per taste
- Chopped coriander leaves
- Oil 2 to 3 tblsps for 7 flatbreads including greasing
- Salt
- Water as required for kneading into a soft dough
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Instructions
- In a mixing bowl, add the rice flour, finely chopped green chillies and coriander leaves. Add the cumin seeds, sesame seeds, salt as per taste and mix all the ingredients well.
- Slowly incorporate water and knead into a soft dough. Rest this for just 5 minutes before preparing to make the rotis.
- Heat a griddle or non-stick tawa on low flame. Take a butter paper or parchment paper and just pour few drops of oil on it. Spread the oil on the surface well, as it will prevent the dough from sticking on the surface.
- Now, take a portion of dough ball in your hand and place it on the paper surface. Slowly pat and give it a shape of the roti. Smoothen the edges, if you feel the dough sticks at any time, just grease your fingers with few drops of oil & resume
- Once the tawa is hot, slowly lift the roti from the parchment paper and place it on the tawa. Let it cook slowly and then flip it on the other side.
- Apply few drops of oil on the sides to enable cooking. Once the roti is cooked on both sides, place it in a casserole so that it stays warm and soft while serving.
- Repeat the process with the other dough balls.
Notes
Recipe Notes
- One should be careful while using the water to knead the dough. The dough should be just soft. It is always better to add water slowly while kneading.
- While making rotis, since this is rice flour based, the dough might get dry. Ideal to cover it with a wet cloth so that it stays moist and doesn’t crack while shaping.
- You can add ajwain or carrom seeds too as it aids digestion.
- You can also opt for white sesame seeds instead of black ones.
- The parchment paper should be greased before making each roti. That way, the flatbreads don’t crack / break once they are ready to be placed on the tawa for cooking.
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