Angakar Roti
An authentic vegetarian recipe from Chhattisgarh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Rice flour
250ml Boiling water
4g Salt
20ml Oil or ghee
3g Cumin seeds
2piece Green chillies (finely chopped)
15g Coriander leaves (chopped)
7 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a large bowl, combine rice flour, salt, cumin seeds, green chillies, and coriander leaves. Mix well.
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Gradually pour boiling water into the flour mixture while stirring continuously with a spoon. The hot water partially cooks the rice flour, which is key to the soft texture.
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Once cool enough to handle, knead the mixture into a smooth, soft dough. If the dough feels dry, add a little more hot water, one tablespoon at a time.
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Divide the dough into 8 equal portions and roll each into a smooth ball.
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Place a dough ball on a lightly oiled surface or banana leaf. Pat it out with your fingers into a round roti about 15 cm in diameter and 5 mm thick. Angakar roti is thicker than regular roti.
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Heat a tawa or flat griddle over medium heat and grease it lightly with oil.
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Carefully transfer the roti to the hot tawa. Cook for 3–4 minutes until the underside is lightly golden and the surface looks dry.
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Flip and cook the other side for another 3 minutes. Apply a little ghee on both sides.
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Serve hot with chutney, dal, or vegetable curry.
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Chef's Tips
Using boiling water is essential — it gelatinises the rice starch and gives the roti its characteristic soft, slightly chewy texture.
Pat the roti with wet fingers to prevent cracking and to achieve an even thickness.
Angakar Roti is traditionally cooked on an earthen tawa (angithi) over a wood fire, which gives it a subtle smoky flavour.
This roti is best eaten fresh and hot; it becomes hard as it cools.
About This Dish
Angakar Roti is a traditional vegetarian dish from Chhattisgarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Using boiling water is essential — it gelatinises the rice starch and gives the roti its characteristic soft, slightly chewy texture. - Pat the roti with wet fingers to prevent cracking and to achieve an even thickness. - Angakar Roti is traditionally cooked on an earthen tawa (angithi) over a wood fire, which gives it a subtle smoky flavour. - This roti is best eaten fresh and hot; it becomes hard as it cools.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy