3 Different Types of instant and delicious of Roti you Must Make and Try

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3 Different Types of instant and delicious of Roti you Must Make and Try
3 Different Types of instant and delicious of Roti you Must Make and Try

Roti is a well known Indian flatbread.

Also known as Chapati, it is part of the staple South Asian diet accompanying a variety of meat and vegetarian dishes such as sabzi, daal and meat curries.

In fact, Roti is the second most popular accompaniment after rice for Desi meals.

Roti is made from stone-ground whole wheat flour which is also known as Atta. This is done by mixing the flour with water to make a dough.

The consumption of roti tends to be more popular in South Asian countries like India and Pakistan.

Rotis are mostly cooked on a kitchen utensil known as a ‘tawa’ – which is a flat metal skillet especially made for cooking rotis. It tends to which charcoal after some use turning into a black surface. It is available from most South Asian grocery stores.

We take a look at the different types of rotis you can make and try.

3. Akki Roti

The origin of akki roti can be traced down south to the state of Karnataka in India. In Karnataka, akki means rice and roti means flatbread.

Akki roti is a popular dish eaten for breakfast in Southern India. It is made from rice flour after being mixed with vegetables.

How to make Akki Roti:

  1. Chop dill leaves, carrots, coriander leaves and onions into small pieces
  2. Mix them with rice flour in a bowl
  3. Rub it all together and make it into a soft dough.
  4. Take a small round ball of dough and roll it out with a rolling pin into a round flat circular shape
  5. Fry the roti in a little shallow oil or butter until it becomes golden and crispy
  6. Serve with chutney and/or yoghurt.

2. Jolada Roti

Jolada roti is another popular chapati from the Indian states of Maharashtra and Karnataka. It is made from sorghum flour.

In Maharashtra, it is known as Jwarichi Bhakri. The roti is definitely a bit coarser when compared to traditional chapati or any regular wheat-based flatbreads in India.

Jolada roti is made from sorghum flour, salt and hot water. The process is similar to that of chapati where dough needs to be made first.

The great thing about Sorghum flour is that it is naturally gluten-free and therefore can be easily incorporated into a gluten-free diet.

High in fibre, this type of flour originates from the likes of Africa and Australia over 5,000 years ago.

How to make Jolada Roti:

  1. Mix together 2 cups of sorghum flour with 1/4 teaspoon of salt.
  2. Slowly pour in hot water while stirring the flour at the same time.
  3. The dough should be smooth and not sticky.
  4. Roll out balls of dough thinly and then cook on a hot skillet, tawa or non-stick frying pan
  5. You can garnish either side with some butter or ghee.

Make this roti and enjoy it with sides and salads.

1. Tandoori Roti

Popular in Pakistan, this is yet another Mughal influence which decorates the Indian palates, even today.

Tandoori rotis are represented by their dark burnt spots with no oil or ghee being applied whilst being cooked.

As the name suggests, they are made on tandoors or clay ovens. But you can also make it on normal stove tops.

How to make Tandoori Roti:

  1. You need to create the dough by mixing whole wheat flour with oil or ghee and some table salt.
  2. Take a ball of dough and roll it out, into a pear-like shape.
  3. Take the tandoor roti and slap it on each of your hands to make it slightly thinner and longer.
  4. Then slap it onto a tawa to roast inside a tandoor if you have one. If not you can use a tawa or stove too.

Tandoori roti is enjoyed hot while it is soft with any Desi dish. If left too long it has a tendency to go hard and become tougher to chew.

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