Although it is called roti, Chousela is a type of poori that is a staple breakfast in Chhattisgarh.
The food-o-meter scans the surroundings and picks up the popular dishes from each region to showcase us a diverse and colourful platter from India. While it is true, in the process, it tends to miss out on the remote and relatively unexplored parts of the country that have much to offer too. Tribal areas, for instance, have been a secluded part of the country, despite efforts to mingle them with the mainstream. Their culture and primitive lifestyles are unique to them and the people belonging to these areas wish to preserve them. Growing up in a metro city wouldn’t expose you to the nitty-gritties of a remote cuisine like Chhattisgarh.
A part of Madhya Pradesh for the longest time, Chhattisgarh gained independent status in 2000. The state shaped its own culture and cuisine which has lived on with them. With a large cultivation of rice in the region, it comes as no surprise to us that Chhattisgarh is known as the rice bowl of India. It is also one of the major exporters of rice in the country. Naturally, there is a widespread consumption of rice in the state and utility of the grain in daily meals. Take faraa for instance. A steamed roll, prepared from rice flour and rice, is served hot with a white dipping sauce. The creamy sauce enhances the taste of this steamed snack which is a cross between a crepe and a momo. Shaped like rolls or dumplings, these are commonly eaten during breakfast.
Serve hot with a side of masala chana or simply, chilli pickle. If you’re tempted to try this dish, here’s a detailed recipe for you.