Indian
Vegan
Gluten freeAngakar roti
Thick rice flour roti
अंगाकर रोटी: thick Chhattisgarhi rice-flour roti baked between leaves over embers, or on a home tawa
Angakar roti takes its name from angaar, the glowing coals of a village chulha in Chhattisgarh, where a thick round of rice dough is sandwiched between palash or banana leaves and buried in the embers until smoky and crusted. Farmers carry it to the fields with chutney and a green chilli, and it is still a winter breakfast across Bilaspur and Raipur. At home a heavy tawa and a lid do the job. The common slip is making the dough too wet; it should be soft but hold a fingerprint, or the roti stays gummy in the middle. Chef's tip: mix in a spoon of leftover cooked rice for a softer crumb, just as Chhattisgarhi grandmothers do.
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the dough
- 10 ½ oz rice flour
- 3 ½ oz cooked ricemashed
- ¾ tsp salt
- ¾ cup hot waterapproximately
To cook
- 2 banana leaves (optional)cut into 25 cm squares, optional
- 2 tbsp oil
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Mix 10 ½ oz rice flour, 3 ½ oz cooked rice and ¾ tsp salt, then add ¾ cup hot water a little at a time, kneading until a soft dough forms that holds a fingerprint without sticking. Rest 10 minutes.
15 minStep 2: Divide into 4 balls. Oil your palms and pat each one into a thick round about 1 cm deep and 14 cm wide, directly on a piece of 2 banana leaves if using.
6 minStep 4: Flip, brush with more oil and cook another 6–7 minutes until both sides have dark brown spots and a crust, and a skewer pushed into the middle comes out dry.
7 minStep 5: For the ember flavour, hold each roti with tongs over a gas flame for a few seconds a side. Serve hot with tomato or green chilli chutney.
2 min
KrazyBadal
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