Bobra is made in rural areas of Chhattisgarh, especially on festivals, Teej-festival or special occasion. It is also called ‘Bobra Roti’, because it is like a light puffed sweet puri. Its taste is neither completely sweet nor mango bread – it is such a taste that people of all ages like.

The method of making boobra is very simple. Bhagyavati, a housemaker from Masturi block in Bilaspur district, said that to make it, the rice is first soaked in water overnight and grinding in the morning and shelves. If you want, the prepared rice flour can also be used, but the rice itself makes more tasty.

This recipe requires mainly rice flour, wheat flour, jaggery (or sugar), baking soda and oil. Mole is mixed with rice and wheat flour and mixed with some water and a solution is prepared. This solution should not be too thick, nor too thin, so that it can be easily inserted from a spoon to the pan.

Heat oil in a pan and add a spoon to it. As soon as he gets roasted from one side, he swells like a light puri. Then turn it back and bake it from the other side. When it turns light red from both sides, it is taken out. This whole process takes less time, and the result of taste is fantastic.

Bobra is very tasty to eat hot food. It can be served with breakfast, evening tea or on special occasions. This dish not only eradicates hunger, but also gives experience of traditional sweetness of Chhattisgarh. If you want to make some new and desi taste creating dishes, then Bobra is a great option. Once tasting it, you would like to make it again and again. Must try this traditional sweetness of Chhattisgarh and add a new experience to the taste of your house.