Sometime around 1877, when Nagpur was still under British India, the Halba Koshti tribe migrated to Nagpur. Primarily a weavers’ community, the Halba Koshtis were originally from Madhya Pradesh. With them, they brought in their fiery food, spicy preparation of meat that we now know as Saoji cuisine. Once established as the region’s star cuisine, Saoji never looked back. But with time, its importance started to dwindle.
When we think of Nagpur, orange is always the first thing that comes to mind. One wonders, how many will say matka roti or the reshmi roti. Probably, you are wondering what that is. One of the most integral parts of saoji cuisine is the matka roti. Even though it is integral, it is a forgotten dish. Rarely, you will find people getting excited for the matka roti like in the case of Nagpur oranges.
The place of operation sure looks small but it is anything than that. I had the privilege of watching Satyabhama and her team in action – from kneading Lokwan wheat flour to viscous consistency, slapping the viscous dough onto an inverted earthen pot ‘matka’ (hence the name), and in a matter of seconds packed and sent away.
The paper thin crispy matka roti vanishes so easily. And, the loyal customers don’t mind waiting right outside her gate for their parcel. The whole operation from the dough to the finished product is such a fun thing to experience; makes you even forget the oranges.
- What makes matka roti unique?
Matka roti is made with only Lokwan wheat flour. It requires a lengthy process of kneading till it becomes viscous in texture. - When is the best time to visit Nagpur?
October to March is the ideal time to visit Nagpur. Summer is extreme in Nagpur. - Where is the Zero Mile Stone?
Zero Mile Stone is located in Nagpur. It indicates the exact geographical centre point of India.