The very mention of Rajasthani cuisine reminds us of the delicious laal maas and safed maas, and why not?! The fusion of flavours and aroma of these delicacies make us fall for the cuisine every single time. Rajasthani food defines royalty, with each dish telling unique stories of the land and its rich history. While some of those foods and their stories etched marks on the global food platform, some remained closed behind doors. One such unique dish that deserves all the due credit is ‘chutki wali roti’. Quite an interesting name, right? It is a special type of roti that was earlier prepared keeping the occupations of the locals in mind. Let’s take you through the interesting story of ‘chutki wali roti’.
About Chutki Wali Roti: What Makes It Popular In Rajasthan?
As the name suggests, “chutki” in Hindi means a pinch. The roti in question features small cavities created manually by pinching the dough. The dish originates from the Marwari community of Rajasthan, where it is commonly known as “khoba” roti. “Khoba” is a Marwari term that translates to “cavity.”
The purpose behind creating these cavities on the roti is to facilitate even cooking. Chutki wali roti is typically thicker than regular rotis and is prepared on a low flame, often with the addition of ghee to enhance crispiness. In traditional preparation, it was cooked on a tandoor, and the cavities aided in ensuring that the thick roti cooked evenly. This cooking technique was especially useful for Marwari businessmen who needed long-lasting rotis for their journeys.
While some people prefer to make plain and thick rotis using only atta (whole wheat flour) and ghee, others prepare it in a paratha-like style by stuffing it with spicy masala. This latter version is more convenient to carry and eat on the go, adding both convenience and deliciousness to the dish. Nowadays, chutki wali roti has a prominent place in traditional Rajasthani thalis and is typically served with a semi-dry curry or simply with achar (pickles) and dahi (yogurt).
Also Read: Rajasthani Dal Banjara, Laal Maas And More: 5 Rajasthani Recipes You Must Try For Dinner
How To Make Chutki Wali Roti At Home:
If you look into the traditional recipe, you would find it was prepared by kneading the atta and then hand-pressed to make a thick round roti. Then you had to pinch the cavities and cook the roti on tandoor with oodles of ghee. This was quite a time taking process, with scopes of multiple flaws. Hence, we found an easier and more modern version of the dish. Now, you can use a rolling pin to flatten the roti and roast it on tawa like your usual roti. Here, we demonstrate the recipe for spicy chutki wali roti.
To start with, knead the dough with atta, ghee and some salt. Then prepare a spice mix with butter, ajwain, salt and red chilli. Now, roll the dough flat and spread the mix on it. Then fold the dough and roll it again. This time, keep it thick.
Place it on a hot tawa and pinch multiple cavities on one side and finally, cook with a generous amount of ghee. We like having this roti with achar and dahi, but you can always pair it with your favourite sabzi for a wholesome meal. Click here for the recipe.
Try this unique roti at home and surprise your family at the dinner table!
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