Indian rotis. Indian roti collection. different rotis across India. There was a time in India, when if a young woman could perfectly puff a roti, she would be an ideal daughter-in-law material. The times have changed now and we have pre-cooked rotis available in market. But, lets get to know about the most integral accompaniment of an Indian kitchen – roti. Roti is a term used to describe flatbreads, which are used to eat vegetables, gravies, etc . The term ‘Roti’ is specifically used to address flatbread made using wheat flour (Atta). India being a diverse country, each state has their own variation depending upon the local ingredients.
Roti can be rolled to a range of thickness. Thick roti , commonly known as parantha are made using flour and stuffing (aloo, paneer, gobi etc). Thin, soft ones are called chapatti and the smallest fluffy flatbreads are called phulka. When we deep fry small disc in hot oil, it is called puri.
Roti is rolled on a wooden elevated board called the chakla and the rolling pin is called belan. A pair of tongs help in easy flipping of the roti. They are generally cooked on a stove top using a flat pan, but when they are cooked in a clay oven , it is called as a tandoor. A variant of roti made using refined flour (Maida) is called as naan. The same maida dough when deep fried is known as bhatura.
Roti is found in abundance in every Indian kitchen and generally preferred in at least one meal. Here are some recipes with a variety of flour and millets.
Gujarati Rotis:
Phulka:
Traditionally Roti’s are cooked on a flat pan and later put on direct flame for it to rise and puff. The phulka is a daily bread for many regions in India. A drizzle of ghee or oil is the finishing touch given to this light on stomach flatbread.
Bajra rotla:
Nothing like a thick bajra rotla along with some fresh white butter and jaggery in winter season. The rotla can be served with baingan bharta to make it a full meal.
Padvali roti:
Summer is here, it is time to savor on some aam ras and nothing accompanies better than this Gujarati Padvali roti.
Satpadi roti:
The word “sat” means seven. Satpadi roti is made using seven grains and various spices.
Maharashtrian Rotis:
Amboli:
Amboli is a thick, spongy pancake similar to neer dosa. It is a specialty of the Konkan region in Maharashtra. Made using rice flour, it is generally served with coconut chutney as breakfast.
Thalipeeth:
Maharashtra's go to breakfast is thalipeeth which is an iron rich flatbread made using multiple flours. Serve along with some spicy thecha and curd!
North Indian Rotis
Makkai ki roti:
You would have surely heard of Makke di roti and sarsoon da saag. Try your hands on this traditional Punjabi recipe.
Mooli roti :
Radish is found abundantly in the northern region of India. They make Mooli roti, parantha using them which keeps them warm in cooler climate. Relish them with aam ka aachar.
Rajasthani Rotis:
Bajra roti:
Bajra roti: Bajra grows in large part of arid parts in Rajasthan, bajra rotis are relished all over the state. Thickly rolled Bajra Roti are cooked over "kanda" (cow dung cakes) in the villages.
Misi roti:
Misi roti is a traditional Rajasthani flatbread made using different flours and condiments.
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