After having shared so many new as well as old age recipes, both vegetarian and non vegetarian, I was just wondering what could be more novel to try and share. I then decided to go to the basic of cooking, a food item that is an integral part of every kitchen - Roti. If we have to describe what roti is, it is nothing but flattened bread that we eat with a wide variety of vegetarian and non vegetarian curries, gravies, dals, condiments and many more.
In India, each state has its own variety of making roti, mostly using the local available grain. Generally, roti is made from firm dough combining wheat flour, salt and water together. When small portions of this dough are rolled out into disc shape using a rolling pin and cooked on both side on a preheated dry skillet or tawa, it is called a chapatti. In some regions, it is partly cooked and then put directly on high flame till it blows up like a balloon. The hot air inside the roti cooks it rapidly and this variety is popularly known as Phulka. When we deep fry the small sized discs in hot air, it is called as puri. Another variant of roti is the naan which is made with Maida, yeast and oil in special type of oven called tandoor. The same maida dough rotis when deep fried are known as batura. Lachche in Hindi means group of long strands. As the name indicates lachcha paratha has strands within circle and is made using the whole wheat flour.
Roti is also made with a combination of one or more flours which include rice flour, ragi flour, maize or millets and chickpea flour. These roti or breads vary from region to region reflecting the diversity of Indian culture and food habits. “Akki” in Kannada means rice and people of Karnataka make roti using rice flour with many grated vegetables along with spices, popularly called as akki roti. It is also called as pathiri by the people of Kerala. Similar to it is thalipeeth, the traditional roti from Maharashtra which uses many flours like rice flour, chickpea flour, bajra, and Jowar and wheat flour. Bhakri, a regional roti from the state of Gujarat and Maharashtra is made using Ragi flour, bajra flour and Jowar flour. Since all the three cereals; ragi, bajra and jowar are made of complex carbohydrates and are gluten free, it is extremely beneficial for health.
Many a times we feel very lazy to make the side dish for roti or many times children get fussy to eat their daily dose of vegetables alongside roti. In such situations, stuffed parathas are the ideal solution. A vegetable or dal mixture is made and is used as a stuffing inside the roti dough to make different varieties of stuffed parathas. The parathas can be made in children’ favorite shape and size and it can emerge as the kids favorite. Parathas can be made using any vegetable filling, from potato, carrot, capsicum, peas, cauliflower, sweet corn, radish, cauliflower, paneer, broccoli etc. These parathas are very easy to make and not need any side dish or accompaniment. They are wholesome, nutritive and keeps stomach fill for long hours. Our traditional sweet poli or pooran poli is also a stuffed roti variety with sweetened dhal as stuffing.
India is not the only country who eats roti. People across the world also eat this kind of bread in their own texture and taste. Some of these are pizza, pita bread and tortilla. These are also preferred choices of breads among children. Irrespective of the variety, roti are definitely an indispensable component of every Indian kitchen. Make it and relish it every bite!!!
Traditional Roti Varieties (With Wheat Flour And Maida)
Gluten Free Roti Varieties (Wheat Free)
Stuffed Parathas / Vegetable Roti Varieties
Sweet Roti Varieties
International Flat Bread Varieties