Chilka Roti with Ghugni

Introduction

Chilka Roti is a soft, rice-based pancake eaten with Ghugni, a mildly spiced yellow pea curry. It is a signature breakfast and festive food of Jharkhand’s tribal and rural households.

Historical Relevance

Traditionally prepared during Sohrai harvest festival, this dish represents sharing and community bonding.

1. Making Chilka Roti

Ingredients:

• 1 cup rice (soaked overnight) 
• ½ cup chana dal (optional, soaked) 
• Salt to taste 

Instructions:

• Grind soaked rice (and dal) into smooth batter. 
• Pour ladlefuls on hot tawa like a thick dosa. 
• Cook both sides till light brown. 

2. Preparing Ghugni

Ingredients:

• 1 cup yellow peas (soaked overnight) 
• 1 onion, chopped 
• 1 tomato, chopped 
• 1 tsp turmeric, 1 tsp cumin 
• 1 tbsp mustard oil 

Instructions:

• Pressure cook peas till soft. 
• Temper oil with cumin, onion, tomato, and spices. 
• Add peas and simmer into curry. 

Pro Tips

• Batter should be medium thick, not runny. 
• Ghugni tastes best with a drizzle of raw mustard oil. 

Serving Suggestions

Served together as a wholesome meal for breakfast or festive feasts.

Fun Fact

In village fairs, Chilka Roti with Ghugni is still sold wrapped in saal leaves.