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Chawal ki roti (Indian rice bread)

Servings: 4-6
Preparation dough time: 10 minutes.
Rolling roti time: 1 minute(each).
Cooking time: 2-3 minutes(each).
Total time: 14 minutes.

Today I am going to upload “chawal ki roti”, which is thicker than Aata ki roti and it can be smear with or without ghee, while serving. This roti is main attraction of the winter in Indian countryside culinary kitchen, in north India winter is a harvest season for the paddy (rice) crops.

I was surprised when I saw it served in the metro malls kitchen, this shows our deep rooted tradition & culture and reflects the glory of India.

Roti is mainly consumed in India, Nepal, Pakistan, Sri Lanka, Maldives, Bangladesh, and some parts of South Africa and eaten with cooked vegetables/curry.

Ingredients:

Rice flour (chawal ka Aata): 3 cup
Salt: 1 teaspoon
Ajwain (Carom seed): 1 teaspoon
Water: 3 cups

Preparation:

Take a wide vessel, Aata, Ajwain, and salt. Mix, keeps aside.

Method:

Boil water in a big pot (kadhahi) on medium flame, add salt and Ajwain continue boiling for 2 minutes (it is important for making soft chapati), switch the flame on lower, add rice flour mix well for the couple of minutes, put off the flame, add water in small quantity if needed and knead them, if required, put some more water till the dough becomes soft similar to chapatti dough (You can knead this in food processor too; it will be easy; kneading with hot water is difficult).
Make the big lemon size ball with wet hand as shown in the photo.
Roll this ball into the wheat flour, Roll this ball with the help of rolling pin gently with all around equal pressure, till ~ 6 inch diameter (it will be approximately twice thicker than normal chapati).
Now raw Chawal ki roti is ready, Take a tawa (griddle), when it becomes hot ( a bit hotter); Place the rolled Chawal ki roti on this. Cook for a minute till it changes the colour (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1^st side), brown spot should be visible.
Now turn the side of roti on the tawa (use a handkerchief), slightly rotate the roti by pressing gently, it will puff up as shown in photo, or you can roast roti directly on the fire (hold the roti with tongue and keep the roti on fire from 1^st side) it will start puffing, turn and roast all around as per your taste bud.
Now, “Chawal ki roti (Indian rice bread)” is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavour also. It can be served with sabji (cooked vegetables) stew and curries.