Anessential food of every kitchen is Roti. It is flattened bread eaten with a large variety of vegetarian and non-vegetarian curries, dals, gravies, condiments, and lots more. In India, every state features its own style of making roti, predominantly utilizing the locally available grain.
Basically, roti is prepared with firm dough amalgamating wheat flour, salt, and water jointly. A little part of this dough is rolled out into the shape of the disc by using a rolling pin. It is then cooked on both of the sides on a tawa or preheated dry skillet, it is known as chapatti.
In some of the regions, it is partially cooked and then place on high flame directly until it blows up in a form of a balloon. The hot air in the inner part of the roti cooks it quickly and this variation is widely known as Phulka.
Whenever the small-sized discs are deep-fried in hot air, it is termed as puri. You probably know that another popular variation of roti is the naan that is prepared with Maida, oil, and yeast in particular type of oven, known as tandoor and the same maida dough rotis while deep-fried are called as batura. You can learn to make tandoori roti from a recipe website.
In Hindi, ‘lachche’ means a collection of long strands. As per the indication of the name, lachchaparatha is featured with strands inside the circle and it is prepared by using the whole-wheat flour.
Roti is also prepared with an amalgamation of one or more flours including rice flour, maize, ragi flour, chickpea flour, and millets. These breads or roti differ from region to region signifying the variety of the habit of Indian culture and food.
In Kannada, “Akki” means rice and Karnataka people prepare roti by using rice flour along with various grated vegetables accompanied with spices, widely known as akki roti. It is also known as pathiri by the Kerala people. It is similar to thalipeeth, the classic roti from Maharashtra that utilizes various flours including chickpea flour, rice flour, Jowar, wheat flour, and bajra.
Bhakri is a regional roti from the Maharashtra and Gujarat state, prepared with bajra flour, Ragi flour, and Jowar flour. As all of these three cereals – jowar, bajra, and ragi are made of complex carbohydrates and they are gluten-free and very advantageous for health.
Many times, you can feel very lazy to prepare accompaniment for roti. In these situations, stuffed parathas are the perfect solution.
A dal or vegetable is prepared and is utilized in form of a stuffing inside the roti dough for preparing several varieties of stuffed parathas. You can make these parathas in different shape and size.
Parathas can be prepared by using any vegetable filling, from carrot, potato, cauliflower, sweet corn, capsicum, paneer, radish, broccoli, cauliflower, peas etc. You can make these parathas very easily. They are nutritive, wholesome, and keep your stomach full for long durations. You can make different varieties of rotis by following various recipe websites.