Roti | Indian Bread Making | Street Food India.

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Roti Making | Indian Bread Making | Street Food India.

Roti is also widely known as chapatti. It is an Indian Subcontinent flat bread, made from stone ground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka , Maldives and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji & Grenada. Roti Making is very easy.

Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of refine processed flour (maida) leavened with yeast. Various types of roti are integral to South Asian cuisine.

Different Names of Roti.

Food etymology says that the word roti is derived from the Sanskrit word “rotika” meaning “bread“. It is also known as “maani” in Sindhi language and “phulka” in Punjabi and Saraiki language. In South Asia, roti is also called Indian breads, Naan, Paratha, Chapati, Makki di roti and kottu roti.
In Sri Lanka, probably the most popular type of roti is pol roti (coconut roti), made of wheat flour, kurakkan flour, or a mixture of both.

And scraped coconut. Sometimes, chopped green chillies and onion are added to the mixture before cooking. These are usually thicker and harder than other roti types. They are usually eaten with curries or some types of sambol or lunu miris and considered a main meal rather than a supplement.

Roti Making outside India.

In Southeast Asia, a Thai roti is made with banana and egg, drizzled with sweetened condensed milk. In Kerala / Ceylon, roti (porotta) served with curry In Indonesia and Malaysia the term encompasses all forms of bread, including Western-style bread, as well as the traditional Indian breads.
In Thailand, “roti” refers to the maida paratha—known in Indonesia as roti maryam, roti cane or roti konde, Malaysia as roti canai and in Singapore as roti prata—which is sometimes drizzled with condensed milk, rolled up, and eaten as a hot snack, or fried with egg as a larger dish.

The “roti wrap” is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti was originated in Southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad. The wrap was convenient as the meal could be eaten faster and while on the go, as well as keeping one’s hands from getting dirty.

variants of roti.

There are many variants of roti. (i) Sada roti – This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad and enjoyed in combination with various curried meat and vegetable dishes. This type of roti is a staple carbohydrate consumed for both breakfast and dinner by Trinidadians.

(ii) Paratha roti – A layered roti made with butter, usually ghee (clarified butter) but any butter can be used. Ghee is rubbed on both sides, then it is cooked on a tawa (a round, flat metal griddle used in Indian cooking). This gives the roti a crisp outside and small patches of light browning. When the roti is almost finished cooking, the cook begins to beat the roti while it is on the tawa, causing it to become light and flaky.

Paratha roti is more rich and flavourful than plain roti. Paratha is enjoyed with almost any accompaniment. As with other rotis, it is commonly eaten with curries and stews. It is also traditionally eaten with fried eggs or egg dishes and a cup of tea. It is common for one to dip the roti into the tea.

(iii) Puri – A roti where two layers are rolled out together and cooked on the tava. It is also rubbed with oil while cooking. This type of roti is eaten in Guyana with a special halva when a child is born.

(iv) Dhalpuri – A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on the tava and rubbed with oil for ease of cooking. This type of roti is most commonly eaten with a variety of curries. It is also the roti of choice for the making of wrap rotis.

(v) Wrap roti – A popular wrap made by folding a combination of meat and vegetable curries inside of a dhalpuri roti. The curry or stew often contains potatoes and/or chickpeas as a filler as well as the essential meat component, although vegetarian options are common as well. Popular fillings include curried chicken, goat, conch, duck, beef, shrimp, and vegetable. An assortment of optional condiments are also common such as pepper sauce and mango chutney.

(vi) Piper roti – A wrap roti that usually contains only potatoes and gravy, and scrap meat. Piper roti got its name by being a cheaper alternative to purchasing a regular roti. The term “piper” is the local slang used to describe a drug addict; most of his money is spent on drugs and the little he has remaining will be to purchase food.

(vii) Aloo puri – A roti similar to a dhalpuri but with aloo (potato) substituted for the dhal. The aloo is boiled and milled, and spices and seasonings are added before being sealed in the dough. This aloo filling is also used when making aloo pie or aloo choka.
Roti ranks number one most indispensable food in India in recent past by one of the most famous food television channel.