Angakar Roti: Rustic Rice Flatbread from Chhattisgarh
30 minutes
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About Angakar Roti: Rustic Rice Flatbread from Chhattisgarh
Transport your taste buds to Chhattisgarh with the rustic charm of Angakar Roti. This unique rice flatbread, a beloved staple of the "Rice Bowl of India," offers a delightful alternative to traditional wheat rotis, promising a culinary adventure.Savor its firm, slightly crisp texture, born from patient cooking over a low flame. Imagine the satisfying crunch complementing rich curries and flavorful dry sabzis – a true taste of Chhattisgarh.This Angakar Roti recipe elevates simple rice flour with aromatic cumin, vibrant green chilies, fresh coriander, and a nutty hint of black sesame seeds. Experience the wholesome and satisfying essence of Chhattisgarhi cuisine with every bite.
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup Rice Flour
- 2 tsp Sesame Seeds black
- 1 tsp Cumin Seeds
- 1 1/2 tsp Salt or to taste
Wet Ingredients
- 1 cup Water or as needed for dough
Other Ingredients
- 1-2 Chilies finely chopped, green, to taste
- 1/4 cup Coriander Leaves finely chopped
- 2 tbsp Oil for greasing and cooking
Instructions
- In a large mixing bowl, combine the rice flour, black sesame seeds, cumin seeds, and salt.
- Add the finely chopped green chilies and coriander leaves. Mix well to distribute the ingredients evenly.
- Gradually add water to the dry ingredients, mixing with your hands until a soft dough forms. Add water slowly to avoid making the dough too sticky.
- Knead the dough for 2-3 minutes until smooth. Cover and let it rest for 5 minutes. This allows the gluten to relax, resulting in softer rotis.
- Heat a griddle or non-stick tawa over medium-low heat. Lightly grease a piece of parchment paper with oil.
- Take a portion of the dough and place it on the greased parchment paper. Gently pat and shape it into a thin, round roti, about 5-6 inches in diameter. Lightly grease your fingers with oil if the dough sticks.
- Carefully peel the roti off the parchment paper and place it on the hot tawa. Cook for about 1-2 minutes per side, or until light brown spots appear and the roti is cooked through.
- Lightly brush the cooked roti with oil and place it in a covered container or wrap it in a clean kitchen towel to keep warm and soft.
- Repeat the process with the remaining dough.
Recipe Notes
Good To Know
- Be careful when adding water to the dough. Add it slowly to ensure the dough is soft but not sticky.
- Since this recipe is rice flour-based, the dough might dry out. Cover it with a wet cloth to keep it moist and prevent cracking.
- Ajwain (carrom seeds) can be added to aid digestion.
- White sesame seeds can be substituted for black sesame seeds.
- Grease the parchment paper before making each roti to prevent cracking.
Expert Tips
- For a richer flavor and appealing aroma, dry roast the rice flour in a pan before kneading the dough. This enhances the nutty notes of the roti.
- If the dough is too dry and cracks while rolling, add a teaspoon of ghee or oil for improved pliability and a softer texture.
- To achieve an authentic, rustic look, avoid using a rolling pin. Instead, gently press the roti with your fingertips or a flat bowl while cooking.
Storage Instructions
- Store leftover Angakar Roti in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 weeks. Reheat on a griddle or in a dry pan until warmed through.
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Recipe Nutrition
Calories: 631kcalCarbohydrates: 38gProtein: 10gFat: 50gSaturated Fat: 5gPolyunsaturated Fat: 13.5gMonounsaturated Fat: 27gSodium: 1140mgFiber: 5g
Vidya Narayan
Articles: 21
4 Comments
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This looks so inviting! I’m eager to try it.
This is awesome! Can’t wait to cook it.
Looks so yummy! Excited to make it.
Absolutely delicious! Thanks for sharing.