Jharkhand dishes have a fanbase of their own. One of them is the humble and comforting chhilka roti. Made using chana dal and soaked rice, this thick pancake makes up for a wholesome and filling meal that can be enjoyed anytime in the day. Chhilika roti’s earthy flavour, coupled with crispy edges tastes the best when paired with spicy chutneys or any lip-smacking sabzi. And guess what? The popularity of this classic flatbread has even transcended borders with London-based chef Jake Dryan also joining in the bandwagon.
Jake Dryan recently posted a video on Instagram where he shared a simple recipe of preparing Jharkhand’s staple chhilka roti. He paired it with thick and tangy tomato chutney. The ingredients required to make chhilka roti include 1 cup of rice and chana dal, both soaked for 6–8 hours, 1 thumb ginger. 2–3 green chillies, salt as per taste, a pinch of hing, crushed black pepper, 1/2 tablespoon of turmeric, water as needed and oil for cooking.
Mix everything uniformly and let it rest for 10–15 minutes. In the following step, heat a pan over medium heat and lightly grease with oil before pouring a dadle of butter into it, spreading out the ingredient into a thin circle. Cook everything on a medium-low heat until the base sets and turns golden. In the next step, you have to flip and cook the other side. Repeat with the remaining batter, greasing the pan as needed. And voila! Your chilika roti is ready to be served hot.
Foodies were quick to shower praises on Jake Dryan’s chhilka roti-tomato chutney combo. One foodie called it ‘yummy’, another person from Jharkhand gave the dish a thumbs-up. Meanwhile, an individual urged the chef to make dhuksa, a type of deep-fried bread, eaten as a snack in Jharkhand, next.
Jake Dryan recently posted a video on Instagram where he shared a simple recipe of preparing Jharkhand’s staple chhilka roti. He paired it with thick and tangy tomato chutney. The ingredients required to make chhilka roti include 1 cup of rice and chana dal, both soaked for 6–8 hours, 1 thumb ginger. 2–3 green chillies, salt as per taste, a pinch of hing, crushed black pepper, 1/2 tablespoon of turmeric, water as needed and oil for cooking.
Jake Dryan’s chhilka roti recipe
To prepare the roti, you have to completely drain the water from soaked rice and chana dal until there are no traces of moisture left. Next, add them to a blender with ginger, green chillies, and a splash of water. Once done, blend the concoction into a thick but flowing batter. Keep a slight grain in it for better texture. After that, transfer the batter to a bowl before sprinkling some salt, hing, crushed pepper, and turmeric.Mix everything uniformly and let it rest for 10–15 minutes. In the following step, heat a pan over medium heat and lightly grease with oil before pouring a dadle of butter into it, spreading out the ingredient into a thin circle. Cook everything on a medium-low heat until the base sets and turns golden. In the next step, you have to flip and cook the other side. Repeat with the remaining batter, greasing the pan as needed. And voila! Your chilika roti is ready to be served hot.
Jake Dryan’s tomato chutney recipe
For the tomato chutney, Jake Dryan used 3 tablespoons of mustard oil, 3 tomatoes sliced in half, 1 tablespoon of mustard seeds, 2 green sliced chillies, 1 crumbled dried red chilli, 3 finely sliced chopped cloves garlic, 1/4 tablespoon of turmeric, 1 tablespoon of chilli powder, a pinch of sugar, salt to taste and some water. The method involved heating mustard oil and cooking tomatoes cut side down until golden. In the same oil, crackle mustard seeds, sauté green chillies, dried red chilli, and garlic. Add turmeric and chilli powder, before returning the tomatoes into the pan with water, sugar, and salt. Cook until soft and jammy, mash lightly, and serve with chhilka roti.Foodies were quick to shower praises on Jake Dryan’s chhilka roti-tomato chutney combo. One foodie called it ‘yummy’, another person from Jharkhand gave the dish a thumbs-up. Meanwhile, an individual urged the chef to make dhuksa, a type of deep-fried bread, eaten as a snack in Jharkhand, next.