Chawal ki Roti
A soft, gluten-free Indian flatbread made from rice flour and hot water. These rustic rotis have a delicate flavor and are perfect for mopping up curries and dals, especially popular in North Indian homes.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough Mixture
- b.In a saucepan, combine 2 cups of water, 1 tsp salt, 1 tsp cumin seeds, and 1 tsp of ghee. Bring the water to a rolling boil over medium-high heat.
- c.Once boiling, turn off the heat completely. Immediately add the 2 cups of rice flour all at once.
- d.Using a spatula or wooden spoon, quickly mix everything together until the flour is moistened and forms a crumbly, shaggy dough.
- e.Cover the saucepan with a lid and let it rest for 5-7 minutes. This step is crucial as it allows the flour to steam and soften, making the dough pliable.
- 2
Step 2
- a.Knead the Dough
- b.Transfer the warm dough mixture to a large plate (parat) or a clean countertop. Be cautious as it will be hot.
- c.Add the finely chopped coriander leaves to the dough.
- d.Grease your palms with a little ghee or oil. While the dough is still warm, begin to knead it for 4-5 minutes.
- e.Continue kneading until it comes together into a smooth, soft, and crack-free ball. If it feels too dry, wet your hands with a little warm water; if too sticky, add a pinch of dry rice flour.
- 3
Step 3
- a.Shape and Roll the Rotis
- b.Divide the kneaded dough into 8 equal-sized portions and roll them into smooth balls between your palms.
- c.Keep the dough balls covered with a damp cloth to prevent them from drying out.
- d.Take one dough ball and flatten it slightly. Dust it with a little dry rice flour.
- e.Gently roll it out into a circle of about 5-6 inches in diameter. Since it's gluten-free, the edges might crack a little. You can also place the dough ball between two sheets of parchment paper and press or roll to get an even circle.
- 4
Step 4
- a.Cook the Rotis
- b.Heat a tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
- c.Carefully place a rolled roti onto the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
- d.Flip the roti and cook the other side for about 1 minute. You can apply a little ghee at this stage.
- e.Flip it again. Using a clean cloth or a flat spatula, gently press the edges of the roti to encourage it to puff up.
- f.Cook until both sides have light golden-brown spots. Repeat the process for all the remaining dough balls.
- 5
Step 5
- a.Serve
- b.Smear a little ghee on the hot rotis and serve them immediately.
- c.Chawal ki Roti tastes best when fresh and hot, paired with dal, sabzi, or any curry of your choice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water is non-negotiable. It's the key to gelatinizing the rice flour, which results in a soft, pliable dough.
- 2Knead the dough while it is still warm to the touch. This helps in creating a smooth, non-crumbly texture.
- 3Don't over-flour while rolling, as it can make the rotis dry and hard.
- 4If you are new to making these, rolling between parchment paper or a ziplock bag is the easiest way to prevent tearing.
- 5Cook on a medium-hot tawa. A tawa that is too hot will burn the roti, and one that isn't hot enough will make it stiff.
- 6Store leftover rotis wrapped in a cotton cloth inside an airtight container. Reheat on a tawa with a sprinkle of water to soften them.
Adapt it for your goals.
Spicy Version
Add 1/2 tsp of red chili flakes and 1 finely chopped green chili to the dough for a spicy kick.
Vegetable InfusedVegetable-Infused
Mix in 2-3 tablespoons of finely grated carrot or finely chopped spinach (saag) into the dough for added nutrition and color.
Herb VariationHerb Variation
Instead of coriander, use finely chopped mint leaves or dill leaves for a different flavor profile.
Seed AdditionSeed Addition
Add 1 tsp of sesame seeds (til) or carom seeds (ajwain) to the dough for extra texture and flavor. Ajwain also aids in digestion.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, this roti is an excellent choice for individuals with celiac disease or gluten sensitivity, offering a delicious alternative to wheat-based breads.
Provides Quick Energy
Rice flour is rich in carbohydrates, which are the body's primary source of fuel. This makes Chawal ki Roti a great source of quick and sustained energy.
Easy to Digest
Compared to heavier wheat or millet flours, rice flour is generally lighter on the digestive system, making these rotis a good option for a light meal or for those with sensitive stomachs.
Frequently asked questions
One Chawal ki Roti contains approximately 90-110 calories, depending on its size and the amount of ghee used for cooking.