Ghum Chawal Roti (Sticky Rice Roti) | How to make Ghum Chawal Roti (Sticky Rice Roti)

By Akum Raj Jamir  |  19th Jan 2017  |  
5 from 1 review Rate It!
  • Ghum Chawal Roti (Sticky Rice Roti), How to make Ghum Chawal Roti (Sticky Rice Roti)
Ghum Chawal Roti (Sticky Rice Roti)by Akum Raj Jamir
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

13

1

About Ghum Chawal Roti (Sticky Rice Roti) Recipe

Sticky rice roti is a very popular and favourite tea time snacks of Nagaland. It is made of sticky rice flour. It is puri like roti with a grainy texture but it is very soft and chewy. A healthy delicious snacks.

The delicious and mouthwatering Ghum Chawal Roti (Sticky Rice Roti) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Ghum Chawal Roti (Sticky Rice Roti) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Ghum Chawal Roti (Sticky Rice Roti). Akum Raj Jamir shared Ghum Chawal Roti (Sticky Rice Roti) recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Ghum Chawal Roti (Sticky Rice Roti). Try this delicious Ghum Chawal Roti (Sticky Rice Roti) recipe at home and surprise your family and friends. You can connect with the Akum Raj Jamir of Ghum Chawal Roti (Sticky Rice Roti) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Ghum Chawal Roti (Sticky Rice Roti) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Ghum Chawal Roti (Sticky Rice Roti) with other users

Ghum Chawal Roti (Sticky Rice Roti)

Ingredients to make Ghum Chawal Roti (Sticky Rice Roti)

  • 250 ml cup used for measurement
  • Sticky Rice flour 1 Cup
  • sugar - 2 tsp
  • Hot water - 50 ml
  • oil for frying - 1 Cup

How to make Ghum Chawal Roti (Sticky Rice Roti)

  1. Take the hot water and add the sugar. Let the sugar dissolve completely.
  2. In a mixing bowl take the sticky flour. Now pour the sugar water and knead to form a dough.
  3. Please note that it doesn't require much water to make the dough so be careful. The dough should not be soft but a little stiff and tight.
  4. Once the dough is ready divide the dough into small balls.
  5. Take the balls and flatten them into small circles using your palms and fingers.
  6. Heat oil in a deep frying pan.
  7. When the oil is hot, reduce the heat and add the roti one at a time and fry on medium heat.
  8. It will puffed up gently turn them over and fry till golden brown on both sides. Serve with tea or coffee.

My Tip:

If you don't have sticky rice flour you can follow this process. Soak the sticky rice in water for 20-30 mins. Drain off the water and dry the rice in the sun for sometime (not required to dry off completely). Now ground the rice in a grinder. It will be little grainy. OR if you have a rice mill near your area you can make the rice powdered from the rice mill. Make sure the thickness is medium or else it wont puff up. You can use ghee for frying it which is also very tasty as well.

Reviews for Ghum Chawal Roti (Sticky Rice Roti) (1)

Neema Bhardwaj2 years ago

yummmm
Reply