Authentic Jharkhandi Chilka Roti with Munda Style Aloo Tarkari
A delightful traditional breakfast from Jharkhand made with a fermented rice and chana dal batter, served alongside a rustic, spiced potato curry. It is a comforting and wholesome dish packed with earthy regional flavours.
510min
Total Time
4
Servings
Jharkhandi
Cuisine
Recipe
1
Wash and soak the rice and chana dal together in water for at least 7 to 8 hours.
2
Drain the water and grind the soaked rice and dal along with green chilies and ginger into a smooth, pouring-consistency batter.
3
Add salt and cumin seeds to the batter and let it rest for 30 minutes.
4
To make the potato tarkari, heat mustard oil in a heavy-bottomed pan and crackle some cumin seeds.
5
Add the chopped onions and sauté until golden brown.
6
Add turmeric, red chili powder, coriander powder, and the tomato puree, cooking until the oil separates from the masala.
7
Add the boiled cubed potatoes, salt, and two cups of water, then simmer the curry for 10 minutes until thick.
8
Garnish the tarkari with fresh coriander leaves and keep it warm.
9
Heat a flat iron griddle (tawa), grease it lightly with oil, and pour a ladleful of the rice-dal batter in the center.
10
Spread it in a circular motion to form a thin crepe (chilka roti), drizzle a little oil around the edges, and cook until golden brown on both sides.
11
Serve the hot, crispy chilka rotis alongside the steaming Munda style aloo tarkari.
Ingredients
1 cup parboiled rice
1/2 cup chana dal
2 green chilies
1 inch ginger piece
1 tsp cumin seeds
4 medium potatoes, boiled and cubed
1 large onion, finely chopped
2 tomatoes, pureed
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
2 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.