Chutki Wali Roti Recipe: A Simple Delight from Rajasthan

If you’ve ever visited Rajasthan or tasted its authentic cuisine, you might have come across the famous Chutki Wali Roti. This delicious flatbread, unique to the region, has a simple yet delightful flavor that will make you crave it over and over again. Its name “Chutki Wali Roti” literally translates to “pinch bread,” and that’s exactly how it’s prepared—with a pinch of dough! It’s easy to make and can be paired with any curry or chutney for a satisfying meal. Let’s dive into the easy-to-follow recipe for this delectable treat.

Ingredients

For the dough:

• 1 cup whole wheat flour (atta)
• 1 tbsp semolina (sooji) for crispiness
• 1 tbsp oil or ghee
• Salt to taste
• Water (as needed to make a smooth dough)

For the seasoning:

• 1 tsp carom seeds (ajwain)
• 1 tsp cumin seeds (jeera)
• 1-2 green chilies (finely chopped)
• Fresh coriander leaves (finely chopped)
• 1 tbsp sesame seeds (optional)
• Ghee or oil for cooking

Instructions

Step 1: Preparing the Dough

1. Mix the dry ingredients: In a mixing bowl, combine the whole wheat flour, semolina, and salt. Add the carom seeds and cumin seeds for an added aromatic flavor. You can also include some sesame seeds if you like a nutty texture.
2. Knead the dough: Gradually add water to the flour mixture and knead it into a smooth, firm dough. Drizzle in some oil or ghee to make the dough soft and pliable. Cover and let it rest for about 10-15 minutes.

Step 2: Shaping the Chutki Wali Roti

1. Divide the dough: Once the dough has rested, divide it into small equal-sized balls. Each ball should be about the size of a lemon.
2. Pinch and flatten: Take one dough ball and flatten it into a small disc using your fingers. This is where the name “Chutki Wali” comes in—pinch the dough around the edges with your fingers, creating small indentations or “pinches” along the edges. This unique method adds to the roti’s texture and appearance.
3. Roll the roti: Lightly dust your work surface with flour and roll out the dough ball into a thin circle, maintaining the pinched edge. The roti should be thin but not too thin to tear.

Step 3: Cooking the Roti

1. Heat the tawa (griddle): Place a heavy tawa or griddle on medium heat. Once hot, place the rolled-out roti on the tawa.
2. Cook the first side: Let the roti cook for about 1-2 minutes, until bubbles form on the surface. Flip it over using tongs or a spatula.
3. Cook the other side: Cook the second side for another minute or so, then apply some ghee or oil on both sides of the roti, pressing gently with a spatula to make it crisp and golden brown. The “pinched” edges will become beautifully crisp and crunchy.
4. Repeat for all rotis: Continue the same process for all the dough balls.

Step 4: Serve and Enjoy

Once all the Chutki Wali Rotis are cooked, serve them hot with a side of your favorite curry, dal, or chutney. A simple onion-tomato chutney or a spicy garlic chutney pairs perfectly with this crispy, flavorful bread.

Tips for Perfect Chutki Wali Roti:

• Adjust the seasoning: You can play around with different herbs and spices like dried fenugreek leaves (kasuri methi) or garlic to customize the taste of the roti.
• Semolina addition: Adding semolina (sooji) gives the roti an extra crispy texture, so don’t skip this ingredient for the perfect crunch.
• Use ghee for extra flavor: If you want a rich and aromatic taste, cook the roti in ghee instead of oil. The result is a melt-in-your-mouth experience.

Conclusion

Chutki Wali Roti is an easy-to-make, irresistible bread that can be enjoyed with just about any dish. Whether you’re having it with a spicy curry, tangy chutney, or even a bowl of dal, its crispy edges and soft, flavorful center make it a winner every time. Next time you’re in the mood for something simple yet delicious, try this recipe and bring a taste of Rajasthan into your kitchen.