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 There Is A Roti for Each Day of the Year, and More..





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Many Indians cannot imagine a day without rotis. It is like how important bread is to the French people. While Roti is essentially a part of the North Indian diet, it is now increasingly finding a place in South Indian meals too because it is sumptuous and tasty. It is a common sight to find many South Indians also carrying chapatis in their tiffin dabba because it is handy and tasty.

Part of the reason for the popularity of rotis is their versatility. While plain Chapatis or Whole Wheat chapatis are everyday fare, you can also make mouth-watering variants like Coriander Roti and Mooli Makai ki Roti. Roti can be made with varied flours, and with numerous ingredients like coriander, greens, cooked dals, mouth-watering veggies and spice powders added to the dough. Such interesting twists often make the Roti self-sufficient in taste and texture, which means they can be enjoyed with just a cup of Curd or a Mango pickle, without requiring any elaborate accompaniments. Of course, for a complete experience, rotis must be served with subzi and dal, which would make the meal tastier and more balanced too.

Rotis made with wholesome flours like wheat flour, jowar flour, oats, ragi flour or other nutritious multi-grain flours have an earthy taste and rustic texture, which make them a completely different experience when compared to regular rotis. Regional specialties like the Bajra Roti or Khoba Roti of Rajasthan, Makai ki Roti of Punjab or the Sindhi Koki give us an idea about the vegetation of that area, and the community’s cuisine.

When making a regional specialty, you can make the experience more authentic by also choosing the right subzi and dal to serve with it. Bajra Roti can accompany virtually any vegetable or Kadhi. Rajasthanis love to have the Bajra Roti with Lehsun ki Chutney and onions. Some rotis like the Coriander Roti can just be enjoyed with Curd or Mixed Veggie Raita. The Sindhi Koki too just needs a cup of plain Curd and a pickle like the Aam aur Chane ka Achaar, while the Makai ki Roti will go well with Sarson ka Saag and Aam ka Achaar. You can recreate a Rajasthani haveli dining experience by serving the Khoba Roti smeared with ghee, with Aloo aur Kaddu ki Subzi and Mangodi ki Dal.

Some rotis like the Potato Roti, Palak Paneer Roti and Phudine ki Roti are so tasty that they can be had like a snack! You can even take them along on a journey with some pickles and a flask full of Tea!

You can give your rotis a healthy twist not just by using wholesome flours but also by throwing in some well-balanced ingredients to top up on all required nutrients. Add some paneer and you get calcium and protein; add some greens and you get iron, folic acid to build your haemoglobin levels, or add veggies like carrots, green peas and cabbage too boost antioxidants and fibre. Garlic Roti, for example, ups your iron and fibre.

When it comes to rotis, you are actually spoilt for choice. There are innumerable recipes from the different regions of India, and on top of that you can make your own innovative changes to create your own fascinating rotis. However, here we present you with our pick of top 10 rotis. We are sure you will relish each of these gems from Indian cuisine.


Top 10 Indian Rotis

1.  
 by Tarla Dalal
Though bajra is grown only in certain parts of Rajasthan, bajra rotis are relished all over the state. Thickly rolled bajra rotis are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis. But here’s a tava ....
2.  
 by Tarla Dalal
Generally, coriander adds value to any dish in which it is used. Here, it steals the show! the use of minimal spices speaks of coriander’s innate aroma and flavour. Coriander rotis are quick and easy to make, and utilise common ingredients that are always available in our kitchens, making it a typic ....
3.  
 by Tarla Dalal
Whether a simple unleavened Chapati or a spongy leavened bread, garlic is always a great value-add. Here, we have made a delicious roti of multiple flours like wheat, jowar and bajra, fortified with oats, and flavoured with fresh green garlic and spice powders. The ....
4.  
 by Tarla Dalal
This Indian bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means indentation or cavity and that is how these rotis are prepared. They are best cooked in a gas tandoor but an ordinary Tava ....
5.  
 by Tarla Dalal
A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing th ....
6.  
 by Tarla Dalal
Made with a small assortment of ingredients commonly stocked in Rajasthani households, the Mooli Makai ki Roti is not only unbelievably tasty but also perfectly satiating. While traditionally these rotis are flattened by hand on the tava itself, here we have offered an easier way out, which anybody ....
7.  
 by Tarla Dalal
When you don’t have time to roll out typical Aloo Parathas , with the stuffing and all, the Potato Roti offers a quick and tasty way out. The same winning combo of wheat and potatoes comes together again, albeit in a simpler form. With the mashed potatoes work ....
8.  
 by Tarla Dalal
The wondrous dishes that each Indian community contributes to our nation’s cuisine is just remarkable! The Sindhi Koki is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. ....
Corn is grown to a large extent all over Northern India and thrives particularly well in Punjab. Using corn flour or makai ka atta to make bread is a little out the ordinary for some people, but when served with Sarson ka Saag , one o ....
10.  
 by Tarla Dalal
Mint is a magic ingredient, which adds zing to any preparation, however simple. Here, in these Phudine ki Roti, a simple process of dry roasting and crushing the leaves boosts the aroma of mint extraordinarily, adding a flavourful punch to the whole wheat flour rotis.
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Reviews

There Is A Roti for Each Day of the Year, and More..
5
 on 06 Jan 17 03:52 PM


Love the collection of Rotis you have given and the presentation is very good. Frequently make Makai Ki Roti and Sindhi Koki from this lot.
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Tarla Dalal    Thanks for your feedback.
Reply
06 Jan 17 03:54 PM