Once upon a time in Indian, the Indian brides were determined based on their skills and capacity of making roti. Now that the time has changed, precooked roti with hundreds of varieties and brands are available in almost every nook and corners of the Indian market, and highly skilled professionals are engaged in famous cuisines and restaurants such as Rotimatic to serve the purpose of highly sophisticated consumers. The roti is a traditional Indian recipe traditionally popular almost across all Indian kitchens both in rural as well as urban sectors. Roti is an Indian version of thin flatbread commonly consumed with gravies or vegetable or non-veg items. Roti is usually made out of whole wheat flour. However, since India has diverse characteristics, roti is also made out of different ingredients as per the regional preferences and availability of local ingredients. Eventually, there are hundreds of different types of roti made out of different ingredients based on the local preferences across regions or states of the country.
Different Types of Roti Based on Their Characteristics:
Roti can be rolled into various ranges of thickness and sizes and the maximum of the thick roti is usually called a paratha. The parathas have been developed into sophisticated categories by mixing other ingredients such as “aloo ka paratha” which means parathas that have potato inside them, “paneer paratha” meaning paneer inside the paratha, “gobi ka paratha” which means cabbage inside the paratha etc. The thinner roti is normally called chapati and in south India most almost all types of roti are called chapati. The smallest of all roti is called “phulka” which is similar to “puri” a deep-fry version of phulka.
Roti Making Procedure:
After making the dough balls, the balls are usually rolled over an elevated wooden board called “chakla” through using a rolling pin mostly wooden called “belan”. Once the roti gets a desirable round and thin shape, it is then cooked on a flat pan or a frying pan on an open stove or over an open fire. Another procedure to cook the roti is through an oven called tandoor and the roti cooked in a tandoor is called a tandoori roti. Similarly, the tandoori roti which is made out of whole wheat flour mixed with refined flour popularly called “maida” and served with butter application is called “naan”.
Varieties of Region/State-specific Roti:
As stated earlier, every new ingredient added to the roti becomes a new variety of roti in India with its special taste and flavour. Therefore, there are numerous types of region or state-specific roti in the country such as akki roti, rumali roti, tandoori roti, missi roti, methi missi roti, makki ki roti, jowar roti, phulka roti, sabudana roti, bajra roti, ragi roti, thallipeeth roti, khasta roti, dibba roti, kuttu ki roti, gur ki roti, rajgira roti etc. There are also region or state-specific different types and preferences of roti along with roti recipes such as Gujarati roti, Padvali roti or Gujarati thin roti, Maharashtrian roti etc.
Roti can be found almost in all Indian kitchen and is consumed across the three meal in a day or at least in one main meal in a day. Besides that, roti is also extremely popular across all cuisines and restaurants across urban as well as the rural sector which can be visible from various Rotimatic reviews.
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