Here’s one dish that you’ll cherish and appreciate. And one with unique tribal flavours from Madhya Pradesh.
Tikkad Roti is a traditional bread made in tribal homes throughout Kanha National Park and much of Central India. Tikkad roti tickles the taste buds with a spurt of comforting tastes, particularly on cold winter evening hours when the aroma of firewood complements the homely warmth of freshly made rotis. The leaves of the camel foot/kachnar (Bauhinia variegata) are used to make the rotis. This tree exemplifies the inter-dependence of mankind and nature, as the tribal people make use of everything that the jungle has to offer.
Kachnar/Camel Foot trees are easily available in most of the areas. They are easily identified by their orchid-like, coloured flowers streaked with beautiful, variegated lines.
- 1 pound whole wheat flour
- 4 tbsp clarified butter (ghee)
- 1/3 cup water, or as needed
- 6–8 leaves of camel foot/kachnar
- Salt as per taste
- jaggery, grated
- Sift the flour and salt into a mixing bowl.
- Crumble the ghee into the flour. Mix in the water gradually until a soft dough forms.
- Knead the dough for 5 to 7 minutes before covering it with a damp kitchen towel and setting it aside to rest. Allow the dough to rest for 30 to 45 minutes.
- Divide the dough into large lemon-sized balls to form the tikkad rotis.
- Press one ball into one half of a camel foot leaf to spread. Spread an even layer of dough over the leaf. Fold the leaf in half again.
- Heat the coal and roast tikkad rotis over them (this can also be done in your own kitchen on a griddle pan or frying pan). Just keep in mind to use a medium low flame).
- Roast the rotis until the leaf dries out and falls off.
- To serve, remove and discard the burnt leaf and place it on a plate.
- Prick all over with a fork and drizzle with ghee dollops.
- Serve immediately with grated jaggery and vegetarian or non-vegetarian curries.
- Dig into the delicious, smoky flavours and enjoy a memorable meal.