CHANTARO – TIKHO

(Spicy Red Rice Flour Pancake)

Recipe Overview

Tikho Chantaro is a savoury variation of the traditional Bhatia Chantaro, made with red rice

flour and flavoured with green chillies, ginger, and fresh herbs. Lightly crisped on a tawa,

it offers a vibrant balance of spice and texture, making it a popular breakfast dish.

Recipe Details

– Cuisine: Sindhi–Bhatia

– Course: Breakfast / Snack

– Diet: Vegetarian

– Servings: 6–8 pancakes

– Preparation Time: 15 minutes

– Cooking Time: 20 minutes

– Difficulty Level: Easy

Ingredients

For the Batter

– Red rice flour – 2 cups

– Whole wheat flour – ½ cup

– Asafoetida – a pinch

– Green chillies – 3–4 nos. (finely chopped)

– Ginger – ½ inch piece (finely chopped)

– Coriander leaves – 3 tbsp (chopped)

– Lemon juice – from 1 lemon

– Oil – 2 tbsp

– Salt – to taste

– Water – as required (to make batter)

For Cooking

– Oil – approx. ½ cup (for shallow frying)

Method

Step 1: Prepare the Ingredients

– Finely chop green chillies, ginger, and coriander leaves.

Step 2: Prepare the Batter

– In a bowl (toap), combine red rice flour, whole wheat flour, salt, and asafoetida.

– Add chopped ginger, green chillies, coriander leaves, lemon juice, and oil.

– Mix well.

– Gradually add water to form a thick batter of pouring consistency.

Step 3: Cook the Chantaro

– Heat a tawa on medium flame.

– Pour a ladleful (kevai) of batter and spread evenly into a disc.

– Drizzle oil around the edges to prevent sticking.

– Cook on both sides until golden brown and crisp.

Chef’s Tip

Ensure the batter is not too thin—slightly thick consistency helps achieve a

well-structured pancake with crisp edges.

Serving Suggestions

Serve Tikho Chantaro hot with:

– Dharan ji chutney

Storage & Make-Ahead Tips

– Best enjoyed fresh and hot

– Batter can be prepared in advance and refrigerated for a few hours

Nutritional Insight 

– Red rice flour adds fibre and nutrients

– Herbs and spices aid digestion

– Light yet satisfying

Did You Know?

Chantaro showcases the versatility of red rice flour in Bhatia cuisine—

used to create both sweet (Mitho) and savoury (Tikho) variations from the same base.

Cultural Significance

Tikho Chantaro is a traditional Thathai Bhatia breakfast dish that reflects the community’s

preference for simple, wholesome, and flavourful meals. Prepared using red rice flour—

a staple ingredient in Bhatia cuisine—it was commonly made in homes as a nourishing

breakfast or light meal. The combination of spices, herbs, and rice flour made it both

satisfying and easy to digest.

Unlike the sweet Mitho Chantaro, Tikho Chantaro showcases the savoury side of Bhatia

cooking and highlights the versatility of red rice flour in everyday cuisine. Traditionally

served hot off the tawa with homemade chutneys, it remains a nostalgic dish that evokes

memories of family breakfasts and the culinary traditions passed down through generations.

Variations

– Mint Chantaro : Replace part or all of the coriander leaves with fresh mint leaves

for a refreshing flavour and aroma.

– Vegetable Chantaro : Add finely grated carrots, bottle gourd, or zucchini to the batter

to increase nutrition and moisture.

– Extra-Spicy Chantaro : Increase the quantity of green chillies and add a pinch of red chilli

powder for a bolder flavour.