"Kalai Ruti"- The Most Traditional Food of Rajshahi

Kalai Ruti is one of the famous traditional food item in Bengali culture specially in Rajshahi. Bangladesh has various shorts of pulse but black legume is the different item among the others.In Rajshahi division it is made as a loaf(ruti) which is made of coarse flour and black legume.

The Origin Of Kalai Ruti:

The land of Behula, Chapainawabganj, a district of Rajshahi, was once upon a time a vacation destination for the nawabs of Murshidabad and Daudpur Mouja before the British came to India. It is unique from other districts in its ethnicity, dialect, and its organic cuisine. 

The streams of the mighty Ganges regularly flood the shores of this riverine land, giving a distinctive character to the land and its people. The fertile land with the hottest of summers and the coldest of winters gave birth to the mouth watering "Kalai Ruti," a thick flat bread made of lentil flour, which is good for breakfast, lunch, or dinner on a busy day.

Cooking skill and excellence

Kalai Ruti is traditionally made in a special earthen pan and the entire process, from kneading to rolling, needs the skillful hands of a chef to ensure its full potential. 

The flat bread is at its best when served with savoury Bhhartas (Mashed Vegetable Preparations) like mashed aubergine, and Chutneys (Mashed Spice Preparations) made from chilli and onions. But always, the ingredient that makes the dish more appetizing is the homemade mustard oil drizzle

The most distinctive feature of the bread is that it will keep for 3 or 4 days. It will not dry out, and it won’t spoil.

Popularity

Actually "Kalai Ruti" is most familiar in Rajshahi than others part of the country.It is a century old traditional staple delicacy of Rajshahi(Chapainawabganj) gaining popularity. Even the United States (US) Ambassador to Bangladesh, Earl Robert Miller, visited Rajshahi and was delighted by the tasty treat.

Availibilty:

Actually "Kalai Ruti" is found all over Rajshahi city here and there. But tastes are not same everywhere.Personally I like to eat '"kalai ruti" in Rajshahi court area. Here I have found the real taste of "kalai ruti".Actually generally people enjoy it with different mashed(borta) that makes it delicious taste.But recently people enjoy it with different types of meat(beef,mutton,bot-vuri,turkey meat,duck meat) etc.Besides Restaurants around Zero point, Shahebbazar, Uposhohor, Binodpur, Railgate, Ranibazar, Mianpara, and Lakhshmipur have added Kalairuti to their menus, and people of all ages try the dish with chutneys, bhartas, and spicy meat dishes of duck, beef, or chicken.

Ingredients of Kalai Ruti:

1. 20% wheat

2. 25% course flour

3. 15% maize

4. 30% Black legume(maskalai)

5. Others(Baking powder,water,oil,salt)

Main ingredient of "kalai ruti" Black legume(Mashkalai) contains:

1. Protein 23.4%

2. Fat 1%

3. Carbohydrate 57.3%

4. Fiber 3.8%

5. Water 9.7%

"Kalai Ruti" making process:

Ingredient

1 cup Mashkalai Dal  (Black gram )

1 cup Atop rice (parboiled rice)  

1 teaspoon salt

3/4 cup hot water or as needed

Instructions 

Put the black gram and parboiled rice in mixer and turn them into flour.

Add salt and water into the flour.

Make a soft dough that is elastic but not sticky. 

Knead the dough on a lightly floured surface until it is smooth. 

Divide the dough into 10 parts, or less if you want bigger breads.

Take each part of dough on hand and make the dough flat in a circle shape. 

Keep your hands wet, so that it doesn't stick on your hand. It will be thicker than the usual chapatti. 

Heat a skillet over medium heat until hot. When the pan starts smoking, put a chapatti on it. 

Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.