Kashmiri Rice Flour Roti – Kashmiri Tschur Tschut is a traditional Kashmiri rice flour tortilla. It is a breakfast item typically eaten with tea. It is crispy and yummy. As a child I grew up eating this. I introduced it to my kids and they love it too. It is super easy to make. Sometimes when I am strapped for time I make this and the kids are ever ready to eat it.
This is a go to snack in our family. On the weekends, it is a breakfast item and on weekdays it is an evening snack.
You can modify and tweek this recipe. For example, you can add finely chopped Serrano pepper, or even ajwain (carom seeds) instead of cumin seeds.
How do you make Kashmiri Rice Flour Roti – Kashmiri Tschur Tschut ?
Preheat a flat-bottomed non-stick pan on medium-heat. When the pan is hot add oil.
All you need are six ingredients. Mix all the ingredients in a bowl with a large spoon. Once the oil is hot, spread the mixed batter on the pan and let it cook on both sides.
The key is to spread the batter in a circular motion. It can be spread from the center and outward. The batter needs to be spread evenly, needs to be thin, and not in multiple layers or over each other. You also need to keep some holes/air gaps in the batter while pouring it on the pan in order to make the tschur tschut crisp. Another important point is that both the oil and the pan need to be hot.
Before turning the rice flour roti/ tschur tschut, you need to make sure that the sides are lifting upward and the tschur tschut is cooked on the side facing the pan.
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Try some of our other kashmiri recipes:
Kashmiri Rice Flour Roti – Kashmiri Tschur Tschut
- 1 cup rice flour (chawal ka atta)
- 1 and 3/4 cups water
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp red chili powder
(or 3/4 tsp if you like it more spicy)
- 1/2 tsp salt (or 3/4 tsp if you like more salt)
- 1/2 serrano pepper finely chopped (green chili pepper) (optional)
- 2.5 tbsp oil of choice for each Tschur Tschut
- Mix the rice flour, water, cumin seeds, red chili powder, and salt in a mixing bowl. You can add the finely chopped Serrano pepper too. I avoid it when I make it for the kids.
- Preheat a flat-bottomed non-stick pan on medium-heat until it is hot.
- Then add half the oil and let it heat.
- When the oil is hot, add the batter in a circular motion with a ladle. You can spread it from the center of the pan towards the outside in a circular motion or vice versa. It is supposed to be spread like dosa batter, however make sure there are some air gaps/holes in the batter while spreading it out. That enables the Tschur Tschut to be crisp.
- Wait until the lower side is cooked. This step is key otherwise it will break while your turn it. You will see the sides getting crisp and lifting up. Add oil on the sides and on the top of the Tschur Tschut and let it cook until it is brown on the other side, crisp, and easy to turn.
- Turn it and let cook on the other side until crisp. Use a spatula for flipping the Tschur Tschut.
- Transfer on a plate when done. Repeat all the steps until you run out of batter. Towards the end when you have a little batter left for about 2 Tschur Tschuts, the batter may appear thick. You can add 1 to 2 tablespoons water in order to thin it out.
- Serve it when hot and crisp.
- Both the pan and the oil need to be hot. This is key to ensure proper cooking and preventing it from breaking.
- You can add half chopped serrano pepper in the batter if you like it spicy. My kids don’t eat serrano peppers so I avoid it. This is totally optional.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
- On a scale of 1 to 5, I would place this at 2.5 in terms of spice levels. So its moderate with 1/2 tsp red chili powder and no serrano peppers.
- If you like it spicy add about 3/4 tsp red chili powder.
- The traditional recipe doesn’t call for serrano peppers and it is totally optional as per your spice tolerance.