Ghum chawal roti (sticky rice roti) Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine glutinous rice flour, salt, and water to form a soft dough.
• STEP 2.Divide the dough into small portions and shape them into balls.
• STEP 3.Take a ball of dough and flatten it into a round roti using your hands or a rolling pin.
• STEP 4.Heat a tawa or griddle over medium heat and cook the roti on both sides until golden brown spots appear.
• STEP 5.Serve the ghum chawal roti hot with your favorite chutney or curry.

Cooking Tips

• Make sure to use glutinous rice flour for the authentic texture of the roti.
• If the dough is too sticky, you can dust it with some rice flour while shaping the roti.
• For a variation, you can add some grated coconut or sesame seeds to the dough for extra flavor.

Storage and Serving

• Ghum chawal roti is best served fresh and hot.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the roti, you can lightly toast it on a tawa or microwave it for a few seconds.