Chaler Ruti
A quintessential Bengali delicacy, Chaler Ruti are soft, paper-thin flatbreads made from rice flour. Naturally gluten-free and light on the stomach, these rotis have a delicate texture that beautifully complements rich, spicy curries. The unique process of cooking the flour into a dough (called 'koi') is the secret to their signature softness.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Boiling Water
- b.In a heavy-bottomed pan, combine 2.5 cups of water, 0.75 tsp of salt, and 1 tsp of optional vegetable oil.
- c.Bring the water to a vigorous, rolling boil over high heat. This should take about 4-5 minutes.
- 2
Step 2
- a.Cook the Flour (Make 'Koi')
- b.Once the water is boiling, reduce the heat to the lowest setting.
- c.Add all 2 cups of rice flour at once. Do not stir immediately.
- d.Using a spatula or wooden spoon, quickly mix the flour into the water until it's just combined. The mixture will be lumpy and shaggy.
- e.Immediately turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 5-7 minutes. This steaming process is crucial for cooking the flour and making the dough pliable.
- 3
Step 3
- a.Knead the Dough
- b.Transfer the hot flour mixture onto a large plate (parat) or a clean countertop.
- c.The dough will be extremely hot. Let it cool for 1-2 minutes, just until it's manageable to touch.
- d.Dip your hands in a bowl of cool water to prevent burning and sticking. Begin kneading the dough.
- e.Knead vigorously for 6-8 minutes. The goal is to transform the crumbly mixture into a completely smooth, soft, and crack-free dough. If it feels dry, wet your hands and continue kneading.
- 4
Step 4
- a.Portion and Roll the Roti
- b.Divide the smooth dough into 8-10 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
- c.Take one ball and flatten it between your palms. Dip it in the dry rice flour for dusting.
- d.Place it on a rolling board and gently roll it into a thin circle, about 5-6 inches in diameter. Apply even pressure and dust with a little flour as needed to prevent sticking.
- 5
Step 5
- a.Cook the Chaler Ruti
- b.Heat a tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
- c.Carefully place a rolled roti on the hot tawa. Cook for about 30-40 seconds on the first side, until you see small bubbles appear.
- d.Flip the roti. Cook the second side for about 1 minute, or until light brown spots appear.
- e.Flip it one last time. Now, gently press the edges of the roti with a folded kitchen towel or a flat spatula. This will encourage it to puff up like a balloon.
- f.Once fully puffed, remove it from the tawa and place it in a casserole dish lined with a cloth to keep it warm and soft.
- 6
Step 6
- a.Serve
- b.Repeat the rolling and cooking process for the remaining dough balls.
- c.Serve the hot Chaler Ruti immediately with spicy mutton curry (kosha mangsho), chicken curry, or any vegetable gravy of your choice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the dough while it is still very warm. This is the most critical step for achieving a smooth, pliable dough that won't crack when rolled.
- 2The 1:1.25 flour-to-water ratio (by volume) is a reliable starting point, but may need slight adjustment based on the quality and grind of your rice flour.
- 3Use a light hand while rolling. Pressing too hard can cause the delicate rice dough to tear or stick.
- 4Ensure your tawa is properly preheated. A tawa that is too cool will result in flat, hard rotis, while a smoking hot tawa will burn them before they can puff.
- 5To keep the rotis soft for longer, stack them in a casserole dish or a container lined with a clean kitchen towel as soon as they are cooked.
Adapt it for your goals.
Herb Infusion
Add 1 tablespoon of finely chopped fresh cilantro (coriander leaves) or mint leaves to the dough for a fresh, aromatic twist.
Spiced VersionSpiced Version
Mix in 1/2 teaspoon of nigella seeds (kalonji) or cumin seeds into the boiling water for a subtle, nutty flavor in the rotis.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, Chaler Ruti is an excellent and safe bread choice for individuals with celiac disease or gluten sensitivity.
Easily Digestible
Rice flour is known to be light on the stomach and easy to digest, making these rotis a great option for people with sensitive digestive systems, or for a light meal.
Provides Quick Energy
As a rich source of complex carbohydrates, Chaler Ruti provides a steady and sustained release of energy, keeping you full and active.
Low in Fat
This recipe uses minimal to no oil, making it a very low-fat bread. It's a heart-healthy choice that fits well into a balanced, low-fat diet.
Frequently asked questions
This usually happens for a few reasons: the dough was not kneaded enough while it was hot, too much dry flour was used for dusting, or the rotis were overcooked. Ensure you knead the dough until it's perfectly smooth and cook them on a properly heated tawa just until they puff up.