Authentic Jharkhandi Chilka Roti with Warm Aloo Tamatar Sabzi
Experience the rustic charm of tribal Jharkhand with these lacy, aromatic rice and lentil crêpes. Served alongside a hearty potato and tomato curry, it makes for a comforting, soulful meal.
55min
Total Time
4
Servings
Jharkhandi
Cuisine
Recipe
1
Wash and soak the rice, chana dal, and urad dal together in water for at least 4 to 5 hours.
2
Drain the soaked grains and lentils, then transfer them to a blender along with cumin seeds, green chilies, and ginger.
3
Grind everything into a smooth, flowing batter by adding a little water, similar to a dosa consistency, and mix in salt.
4
For the sabzi, heat a tablespoon of mustard oil in a pan, add a pinch of cumin seeds, and let them splutter.
5
Add the chopped tomatoes, turmeric, coriander powder, and salt, cooking until the tomatoes turn mushy and oil separates.
6
Stir in the boiled potato cubes and two cups of water, bringing the curry to a gentle boil for 10 minutes until thick.
7
Finish the sabzi with garam masala and chopped coriander leaves, then keep it warm.
8
Heat a cast-iron griddle, brush it lightly with mustard oil, and pour a ladleful of the rice batter in a circular motion to form a thin crêpe.
9
Cook until the edges turn golden and crisp, then fold and serve hot alongside the potato and tomato curry.
Ingredients
1 cup parboiled rice
1/2 cup chana dal (split bengal gram)
2 tablespoons urad dal
1 teaspoon cumin seeds
2 green chilies
1-inch ginger piece
3 boiled potatoes, cubed
2 ripe tomatoes, chopped
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Mustard oil for cooking
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.