Apart from being famous for oranges, Nagpur is also popular for Matka Roti.
How are you all???
Do you like Roti (Chapati)???? How silly is that, many of us are fond of that “Garam Garam Kadak Roti ” isn’t it!!! But these days in this fast life, everyone wants to take the easy route and make phulka or roti (chapati).
Today we bring to you something that will surely sound strange. Yes!!! We are talking about Matka roti. You might be wondering as the name suggests is it made on matka (Earthern pot) that is used to get cool water in summers. So, you are right it is actually made on matka (Earthern pot). Although it takes a little longer to make, it is very tasty. It is dosa-like flat bread, crisp, perforated and can be eaten hot, cold or three days old.
Matka roti is a delicacy of Nagpur. It is also known as Randani or Lambi roti. Apart from being famous for oranges, Nagpur is also popular for Matka roti. Although it looks easy, making of this roti calls for an interesting and highly skilled process. Do you know this fascinating roti is made from Lokwan wheat which is locally grown? This glutinous flat bread looks like the South Indian dosa in taste and appearance. In recent years it has come into the limelight in Nagpur city, as a commercial option. The demand for these rotis has increased as a celebration food which traditionally enjoyed with accompaniments like mutton curry, patwadi chi bhaji (a curry made out of steamed cubes of gram flour) or mango juice.
This nearly-forgotten recipe of glutinous dough stretched on a sizzling earthen pot has now made foodies to demand for queuing up at stalls for more. An alternative process also exists called Manda, it is slightly thicker than the Randani Roti, and is made on an upturned kadhai (round-bottomed pot with handles).
Matka roti is made of all wheat flour (aata) ,semolina (suji) ,little salt ,and sometimes coconut milk is added. The dough is kneaded in a particular manner that it remains semi liquid and is aerated. After kneading the dough is left to be fermented till it becomes soft and slimy. Kneading of dough may take even an hour to knead it to require pouring consistency. A very small portion of the dough is scooped and rolled with the help of fingers and arms and then cooked on a hot inverted large earthern pot (Matka) which is heated from the inside. For a skilled person it hardly takes 30 to 40 seconds to cook a matka roti. Preparing the accurate dough and slapping it on the hot matka and making matka roti is not easy and requires a lot of skill, which comes with practice.
You can also try this Matka Roti at home and enjoy it with your favourite curry.
Frequently Asked Questions
Earthen pots or matkas have been used to store and cool water.
Cooking in earthen pot is much better than cooking in a normal utensil, it gives various health benefits.
A plain roti is an excellent source of soluble fibre, which helps lower blood cholesterol levels, prevents constipation and helps keep our digestive system healthy.
Keep reading to get more..!!!!
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