Charpa Roti Recipe
Charpa Roti recipe is a Jharkhand special, vegan and gluten-free roti made using fresh bhutta - tender corn on the cob.
Ingredients
1 cup = 250 ml
- 2 Cup Rice
- 5 fresh makka/corn on the cob
- 1 big onion
- 3-4 garlic cloves
- 1 tsp cumin seeds
- 2 green chilies
- Red chilli powder to taste
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Oil as required
- Water as required
Instructions
- 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.