Charpa Roti Recipe | Jharkhand special taje makka aur chawal ki Roti

05 Jul Charpa Roti Recipe | Jharkhand special tazay makka aur chawal ki Roti

Posted at 21:31h in Breakfast Recipes, Glutenfree Recipes, Indian flatbreads, Vegan Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on July 5, 2025 by blessmyfoodbypayal

Charpa Roti Recipe | Jharkhand special Taje makka aur chawal ki Roti with step wise pictorial and video method.

Vegan and Gluten-free

WHAT IS CHARPA ROTI ?

To understand the meaning of Charpa Roti, one needs to understand what is Charpa.

While there’s no document speaking about the literal meaning of word Charpa, so it seems that it is more like a local and traditional word which has more relevance to the way this roti is made.

In the local language, Charpa sounds similar to pressing and flattening and this is exactly how this recipe is made.

So this recipe is all about the technique it is made and has nothing to do with the specification of ingredients.

That is why either you use rice grains or rice flour, corns or anything, hardly matters, but if it made in a given pattern, i.e. by flattening and pressing, this is called Charpa Roti.

So in nutshell, if you make any roti that is pressed flat by hand, that is called Charpa Roti. There’s no use of rolling pin which is otherwise must in flattening the rotis.

INGREDIENTS NEEDED TO MAKE CHARPA ROTI

As we have already stated that this roti is all about technique and not about ingredients, still we can talk about ingredients to make the things clear :

CORNS : Instead of saying that corn is one thing which is needed to make Charpa Roti, we would prefer to saying that corn is one thing with which also you can make this roti. Generally it is seen that the corns used are always the one which are fresh on the cob, called bhutta. We haven’t seen anyone making it with sweet corns which are sold separately and used in modern cooking for toppings on pizza or sandwiches etc.

The reason for not using sweet corns seems to be quite obvious that Charpa Roti is one which is from the deep traditional peripheries of Jharkhand having no connection to modernization and omission of sweet corns sounds genuine.

Though we haven’t personally tried with sweet corns but on the basis of experience who got after making the present roti, we can say that sweet corns can also be used. But keeping in mind and respecting the authenticity of recipe, we keep it to making it with bhutta only and no sweet corns.

RICE : Rice can also be added alongwith corns though not so mandatory that you can’t think of making it without rice.

Also it is not necessary to add the exact given quantity as well. If you are making it a joint Charpa Roti of corn and rice, then you can keep the quantity equal otherwise bit of the rice or even no rice can also work.

But at the same time, you can completely use rice to make it and that will be called rice Charpa Roti.

However in place of rice, you can add rice flour as well.

HERBS : Generally Onion, green chilies and garlic go into it. However you can add ginger as well. Likewise if you just add salt, that’s enough, but the addition of all other spices like cumin, turmeric and garam masala will help in enhancing the taste of this roti.

It is worthwhile to mention here that what ingredients should go in it also depends upon the fact that how you are going to serve it. In case you are eating it plain with just as cup of tea, then there’s a need of some spices to make it worth enjoying as all the taste will come from roti only but if you are planning to eat it with some accompaniment like sabji or dal or curry, then least spices will also do wonders.

OTHER INGREDIENTS : we have seen people adding other ingredients as well like some vegetables after roasting or chopping thinly, at times boiled potatoes and even non-veg as well.

SERVING SUGGESTIONS

There’s no hard and fast rule as to how it should be eaten and totally depends upon your choice.

Supposedly if you are eating in the breakfast, you can keep it simple with just a pickle or chutney and a cup of hot tea.

But you cannot confine it to breakfast only and it can be made a part of main course as well. Just serve with any dry sabji or dal or anything and just enjoy.

STEP WISE PICTORIAL RECIPE OF CHARPA ROTI RECIPE

Wash and soak rice overnight or minimum 3 to 4 hours.

At the time of preparing Charpa roti, remove the outer layer of the corn on the cob and remove the corn kernels by hand or knife or whatever way you find convenient. After all the corns are taken off, they came to 4 cups.

Also remove the corn silk, the hair on the corn cob. The easy way is to take the corns in a big thali, toss it back and forth to allow the silk hair come forward and then discard.

Add some corn kernels in a grinder jar and grind coarsely. Add one or two tbsp of water if the corns are getting grinded.

Transfer the corn paste in a bowl.

Now take soaked rice, drain them and add to the grinder.

Also add green chilies, garlic and onion.

Grind to a smooth paste. Again add 1-2 tbsp water if needed. Transfer this rice paste too in the bowl carrying corn paste.

Add cumin seeds, red chilli powder, turmeric powder, garam masala and salt.

Give it a good mix.

Heat tawa and grease it with oil. We broke the cob in half and used a piece of it for the purpose of greasing as it is the old traditional method. However you can use silicone brush or spoon for greasing.

Take some paste and spread it on the tawa giving it a round shape using hand.

Put a lid and let it cook on low heat for 2 minutes.

After 2 minutes, remove the lid and turn the side of the roti. You need to be little careful, especially while turning roti as it is gluten-free so it may break easily while handling.

Cook from both sides by applying little oil till it got the brown spots. Likewise prepare all the rotis.

Serve hot.

NOTES

It can be made purely with corn kernels without adding rice or with just rice avoiding corns.
If you don’t have enough time to soak rice, you can use rice flour as well.

CHARPA ROTI RECIPE – RECIPE CARD