Roti
Atta flour | |
Variations | Chapati, Bajra Roti,[4]
Jowar Roti, Chawal ki Roti Wrap roti, Roti canai, Paratha |
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Roti (also known as
countries.It is made from
Types of Roti
- Makki Roti: corn flour roti served with sarson ka saag, a classic dish of Punjab.
- Akki Roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka.
- Thalipeeth Roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka.
- Missi Roti: Rajasthani roti similar to chapati with added spices like red chili, cumin, and turmeric, served with gravy or vegetables.
- Kuttu Roti: Buckwheat flour roti with potatoes, gluten-free and common during Navratri fasting.
- Paratha: Wheat flour roti, plain or stuffed with various vegetables like potatoes, cauliflower, or paneer, served with butter, curd, or alone.
- Rumali Roti: Thin, soft roti foldable like a handkerchief, popular in Awadhi, Mughlai, and Hyderabadi cuisine, best served with gravy.
- Gur Roti: Jaggery and whole wheat flour roti, small and thick, enjoyed in winters, also known as meethi roti, loved by kids.[8]
Etymology
The word roti is derived from the Sanskrit word roṭikā, meaning "bread".[9]
Preparation
Roti is made from a mixture of flour, water, and optionally salt and butter or oil.[10] They are mixed together to create a dough which is left to rest. The dough is then divided into balls which are flattened with a rolling pin to form rotis. The rotis are then cooked on a tava or pan.
Variants
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Roti in the Indian subcontinent
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Singaporeanroti prataserved with curry
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Plain roti paratha
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A roti wrap with boiled egg and smoked chicken in the Netherlands
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Indian thali with chapati
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Tandoori roti served with other dishes in an Indian restaurant
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A chef preparingrumali rotiin India
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Spicy vegetables served with rotis
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Roti stuffed withbananas
Indian subcontinent
Many variations of
Sri Lanka
In Sri Lanka, there is a variant of roti called pol roti (
Another variety of roti popular in Sri Lanka is kottu roti,[20] which is made up of paratha or godamba roti, These are cut into small pieces,[20] small in size and rectangular or square in shape. Then on a square heating pan, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. These are chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which can be heard from a long distance. Depending upon what ingredients are used, the variations are vegetable, egg, chicken, beef, mutton, and fish kottu roti.[21] It is sometimes prepared and served as a fast food dish.[21]
Godamba roti is another variety found in Sri Lanka.[22] Plain godamba roti is eaten with curry[22] or it can also be wrapped around a savory filling.
Nutritional value per 100 g (3.5 oz) | |
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Energy | 1,245 kJ (298 kcal) |
46.36 g | |
Sugars | 2.72 |
Dietary fiber | 4.9 g |
7.45 g | |
11.25 g | |
Niacin (B3) | 42% 6.78 mg |
Pantothenic acid (B5) | 12% 0.58 mg |
Vitamin B6 | 16% 0.270 mg |
Folate (B9) | 15% 61 μg |
Vitamin E | 6% 0.88 mg |
Vitamin K | 0% 0 μg |
Minerals | Quantity %DV† |
Calcium | 7% 93 mg |
Iron | 17% 3 mg |
Magnesium | 15% 62 mg |
Manganese | 54% 1.25 mg |
Phosphorus | 15% 184 mg |
Potassium | 9% 266 mg |
Sodium | 18% 409 mg |
Zinc | 14% 1.57 mg |
Other constituents | Quantity |
Water | 33 g |
Selenium | 53.7 ug |
†Percentages estimated using US recommendations for adults,[23] except for potassium, which is estimated based on expert recommendation from the National Academies.[24] |
Caribbean
Roti is eaten widely across the
The
Trinidad and Tobago
Food | Image | Description |
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Sada roti | This is a plain roti, made of white flour. It is the simplest roti to make, and is the most commonly consumed roti in Trinidad. It is a popular breakfast option there,[25] and is enjoyed in combination with various curried meat and vegetable dishes. This type of roti is a staple food consumed for both breakfast and dinner by Trinidadians. | |
Paratha roti | A layered roti made with butter, usually ghee (clarified butter), but any butter can be used.[26] Ghee is rubbed on both sides, then it is cooked on a tawa (a round, flat metal griddle used in Indian & Pakistani 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 flavorful 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. In Trinidad, parathas are colloquially called "buss-up shut" ("busted-up shirt") because the roti resembles a tattered and torn-up shirt. | |
Puri | This is a roti where two layers are rolled out together and cooked (after rolled it's fried directly in hot oil. Some like to first half cook it on a tawa and then fry (because the puri then soaks up less oil) in the kadhai. This type of roti is eaten with a special halva when a child is born.
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Dhalpuri better source needed ]
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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. | |
Wrap roti
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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. | |
Aloo puri / potato 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. |
Guyana
Dosti roti is common in Guyana.[a] A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Usually, vegetable oil is used, but butter, or margarine can also be used. Ghee is not used in everyday cooking, but is used on special occasions, especially amongst Hindus. The roti is usually clapped by hand or beaten a bit, hot off the tava, so it softens but does not break.
- A good roti in Guyana is very soft, with layers (almost like pastry layers if possible), which remains whole.
- The type of roti is determined by what is placed in the dough before it is rolled out. Various types include dhalpuri, aloo (potato) roti, and even sugar (to keep the kids busy, while the mother finishes cooking).
- In Guyana, a rolled-out, thin, flat dough like a roti that is deep-fried in ghee is called a puri. Therefore, a dhalpuri is not really a puri.
- Another item prepared like roti is bake or bakes or floats. A Guyanese or Trinidadian fry bake seems to be more similar to an Indian puri. A bake is made with butter or margarine and has a different ratio of flour to fat. It is made much quicker than roti and is usually made in the mornings. Dough is rolled out and cut into shapes or rolled into small rounds. Guyanese bakes are fried, but bakes from other parts of the West Indies can be baked in an oven. Bakes are usually paired with a quick stewed saltfish, or eggs ("western" style, with onions, tomatoes, green peppers). Bakes are also made in other parts of the West Indies, including Trinidad, Barbados, and St. Vincent. In Trinidad and Tobago, a "bake and shark" is a popular street-food sandwich in which fried shark is placed between two halves of a sliced bake with local condiments. Pepper sauce, shado beni, garlic sauce, tamarind, and mango chutney are most common, as well as lettuce, tomato, and cucumber for fillers.
Suriname
In Suriname, roti refers mainly to dhalpuri or aloo puri. It is most often eaten with curried chicken. As in Trinidad and the West Indies, roti can also refer to the stuffed roti wrap. This dish is usually eaten out of hand. Due to a mass emigration of Indian Surinamese in the 1970s, roti became a popular
Southeast Asia
In Indonesia and Malaysia, the term encompasses all forms of bread, including Western-style bread, as well as the traditional Indian breads.[29]
In Thailand, โรตี is a popular street food that can be eaten as a dessert or as a side dish. Some Thai curries can also be accompanied with a side of roti, primarily Southern Thai curries.
In Cambodia, រ៉ូទី is a dessert that is sold as street food. It is similar to both a crêpe and paratha.
South Africa
Roti was initially introduced to South Africa by Indian migrants during the 19th century, and subsequently became incorporated into Durban cuisine. It is widely eaten by the Indian communities living in South Africa, and is either eaten as a flat bread or a wrap with locally made curries.
Roti is also often eaten in Cape Coloured and Cape Malay Communities. Two types of roti are eaten: chapati/flat roti and paratha/flaky roti. Flaky roti is also called Malay roti. When eaten with a curry filling, usually mutton, chicken or mince, the roti is called a Salomie. A roti gatsby is a popular takeaway dish where the bread of the filled gatsby, a popular sandwich is replaced several rotis and folded.
Mauritius
Similarly as with other countries that were part of the
Iran
In Iran, the two variants of roti are called khaboos
Elsewhere
Roti shops are now abundant in Trinidad and Tobago, Guyana, Suriname, Jamaica, the United States, Canada, the United Kingdom, and the Netherlands. Owing to Canada's considerable immigrant populations from both South Asia and the Caribbean, roti and its variants are popular there. As Indo-Caribbeans moved to North American cities such as Toronto, New York City, Miami, Los Angeles, and Montreal, they exported with them the wrapped version of roti. A distinct Toronto offering is the "East Indian roti", a variation on the stuffed roti from the West Indies.[36] In some of these cultures, rotis are also being used in the place of pita bread when making burritos, quesadillas, or any other kinds of wraps.[37]
See also
Notes
References
- ^ ISBN 978-0-19-104072-6.
- ISBN 978-1-4051-4795-8.
- ISBN 978-1-59884-955-4.
- ISBN 9788180560118.
- ^ ISBN 978-0-12-394786-4. Retrieved 9 February 2018.
- ISBN 978-0-19-104072-6. Retrieved 9 February 2018.
- ^ Zahid, Anusha (9 October 2017). "Sunridge launches into atta". Aurora Magazine. Retrieved 9 February 2018.
- ISSN 0971-8257. Retrieved 3 April 2024.
- ^ "Rotika (रोटिका)". Spoken Sanskrit. Retrieved 25 March 2007.
- ISSN 0362-4331. Retrieved 14 October 2023.
- ISBN 9788179915684– via Google Books.
- ISBN 9781546264620– via Google Books.
- ISBN 978-1-101-14541-8. Retrieved 9 February 2018.
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- ^ Gocmen, D.; Inkaya, A.N.; Aydin, E. (2009). "Flat Breads" (PDF). Bulgarian Journal of Agricultural Science. 15: 298–306.
- .
- ^ Nandita Godbole, 2016, Roti: Easy Indian Breads & Sides.
- ^ Chitra Agrawal, 2017, Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, page 35.
- ^ "Experience true variety of cuisines at Hotel Riu Sri Lanka". Daily Mirror. 9 October 2017. Retrieved 9 February 2018.
- ^ ISBN 978-1-4729-4620-1. Retrieved 9 February 2018.
- ^ ISBN 978-1-78477-057-0. Retrieved 9 February 2018.
- ^ ISBN 978-1-59884-955-4. Retrieved 9 February 2018.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
- )
- ISBN 978-1-61519-360-8. Retrieved 9 February 2018.
- ISBN 978-0-313-37627-6. Retrieved 9 February 2018.
- ^ "Dhal Puri Recipe - NomadicGourmet.com". Archived from the original on 12 January 2010.
- ^ Rickford, J.R. (1978). A Festival of Guyanese Words. University of Guyana. p. 127. Retrieved 9 February 2018.
- ISBN 9789792201833– via Google Books.
- ^ OCLC 905661042.
- ^ Republic of Mauritius. "Mauritian Cuisine". Retrieved 8 June 2021.
- ^ Exotic Holiday Mauritius. "Farata (Traditional Mauritian Name)". Archived from the original on 8 June 2021. Retrieved 8 June 2021.
- ^ Grihault, Nicki (14 January 2018). "Get stuffed in Mauritius … on dholl puri, the perfect savoury pancake". The Guardian. Retrieved 8 June 2021.
- ^ Restaurants.mu. "Ti Puri Sept Cari". Retrieved 8 June 2021.
- ^ "Khaboos (Iranian Roti) Recipe". Archived from the original on 24 August 2007. Retrieved 15 July 2012.
- ^ "A Simple Recipe for This Indian-Influenced Roti Flatbread". The Spruce Eats.
- ^ "What Is Roti?". Food Network. Retrieved 25 April 2024.