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Angakar Roti

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#DS26 Angakar Roti (also known as Paan Roti) is often referred to as the “pizza” of Chhattisgarh. It is traditionally cooked by sandwiching the dough between Palash leaves. Made using only rice flour and boiled rice, it is cooked over cow-dung cakes.
prep time 5 Mins
cook time 25 Mins
chef Neelam Agarwal
Step 1

Take cooked rice in a large bowl and mash it well with your hands.

Step 2

Now add rice flour, green chilies, coriander leaves, and salt.

Step 3

Knead a soft dough (not too hard, not too wet) by adding water little by little.

Step 4

Cover the dough and let it rest for 5-10 minutes.

Step 5

Shaping the roti

Step 6

Take a large ball of dough (Angakar roti is slightly thicker than a regular roti).

Step 7

Lightly wash and wipe a Palash leaf and apply a little water or ghee/oil on it.

Step 8

Place the ball in the center of the leaf and pat it with your fingers to form a thick, round roti.

Step 9

Cover the roti with another Palash leaf.

Step 10

Heat the pan over low to medium heat.

Step 11

Place the roti wrapped in leaves on the pan.

Step 12

Cover it over low heat and let it cook for 8-10 minutes, allowing it to cook thoroughly and the leaves to char.

Step 13

Now carefully flip it over and cook the other side on low heat for 8-10 minutes.

Step 14

When the leaves are completely scorched and the roti turns a light golden/brown color, remove the leaves.

Step 15

Now cook the roti directly on the pan for 1-2 minutes more, until crispy.

Step 16

Serve Angkar roti hot with roasted tomato chutney and pickle.

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