The Best Bengali Chaler Roti, chaler roti is a traditional rice flour flatbread popular in the Bengali cuisine of India and Bangladesh. “Chaler” refers to rice, and “Roti” is a term for flatbreads. This particular roti is a beloved and essential part of Bengali cuisine, often associated with special occasions like Eid.
Flat breads are popular in many different cuisines and are made with different ingredients which all have their unique taste and flavor, all with different textures and thickness. These rice flour roti’s or flatbread are unique in their color and texture too. A nice, white color from the white rice and a texture which is melt in your mouth especially when you have it warm. Also there is a unique aroma which the rice flour roti’s have and that’s truly nostalgic.
It’s not just a simple dish; it’s a gateway to cherished childhood memories and the warmth of family gatherings during Eid. I can still remember my mom making these roti’s and rice flour rotis have always been my absolute favorite. They just pair so well with a good beef or lamb curry and want you asking for more….and really you can have these roti’s any time too…Super yummy!
More about Chaler Roti
The main ingredient in Chaler Roti is rice flour. It’s a gluten-free alternative to wheat-based flatbreads and is a staple in Bengali households.
A few simple ingredients and a few simple steps will have you making chaler roti in no time. It really is a satisfying and heart warming dish and a true taste of home made food.
Rice flour roti’s are traditionally made by soaking and grinding rice. So basically freshly ground rice. But of course with busy lifestyles it’s just a whole lot easier to use the store bought rice flour which you can find in packets. You can find rice flour in Indian stores. The chaler roti made with store bought rice flour taste just as good.
While it’s commonly enjoyed with meat curries, Chaler Roti can also be eaten with vegetarian dishes, lentil soups, or even served with a dollop of ghee or a side of chutney. Check out the recipe below.
The Best Bengali Chaler Roti
Course: BreadCuisine: BangladeshiDifficulty: Easy8-10
roti's5
minutes15
minutesEasy Rice Flour Roti’s
Ingredients
1 cup of rice flour
1 cup of hot water
A pinch of salt
Beef or lamb curry for a perfect pairing
Directions
- Begin by boiling the water in a big pot. While it’s heating, take a mixing bowl and add the measured rice flour and salt
- When the water reaches a boil, pour the rice flour into the pot stirring continuously to form a soft dough. Turn the heat off at this time. Be cautious with the hot water, and make sure it’s not scalding. Let that sit for 5 minutes
- Transfer the mixture to a bowl/work surface and knead the dough until it’s smooth and pliable. It should have a consistency that allows you to roll it into small balls for individual roti’s.
- Divide the dough into small, golf ball-sized portions and roll them into smooth balls.
- Take one of the rice flour balls and place it on a floured board (you can use rice flour here, the rice flour will help it from sticking) and use a rolling pin to roll the dough out into a thin circle. Or you could place the rice flour ball between two sheets of parchment paper. Press down gently with your palm, then use a rolling pin to flatten it into a thin, round roti. If your roti’s are not perfectly circle in shape then you can use a small plate to cut around the roti. I did this too!
- Heat a griddle or a flat pan(non stick preferably) on medium-high heat. Once it’s hot, gently transfer the roti to the griddle(dust off any excess flour). Cook for 1-2 minutes on one side then flip over and cook for another 1-2 minutes. You will probably see very faint bubbles forming too.The flour is already cooked so you really don’t need much cooking here
- Serve the Chaler Roti hot with your favorite beef or lamb curry, reminiscing about the Eid celebrations of your childhood. Keep roti’s warm by placing them inside a tea towel just before serving.
Notes
- Rice flour roti’s can be stored in a airtight container and will keep good in the refrigerator for 3-4 days. They will harden a little so sprinkle with a little water just before warming back up on a griddle/pan.
