there are various kinds of breads generally used in the daily meals of north India. they are the major part of the staple food of most of north Indians. like the western world use breads , the roti is used in the same context. even we share the proverb bread and butter like daal roti.
roti is the main ingradient of the daily meal of average indian. there are various versions and types of these which i want to share with you.
phulka- is the dough plaited in round shape oven cooked on TAWA.
tikda- is the rough version of the phulka. directly grilled on the fire.
paniya- is a kind of tikda . the dough is sandwiched between two green leaves and then placed between angara generally burried in the soil. it gives you the taste of the leaves.
kalla roti- earthen pot like tawa(pan)is used . it gives you the smoky flavor in the phulka.
gakkad- is made on the kanda(cakes made by the cow dung used as fuel, very common in India).
baati- also named as bafley in some places is made by boiling the small (pancakes style) dough bits and then scortched in the direct heat , and then dipped in ghee.
besides this there are versions of roti.
like missi roti is mixed with gram flour called besan. also bajra roti mixed with bajra. makai roti mixed with makka flour.
paratha- this is multi plaited version of roti. its of two types one is plain paratha made of flour and there is stuffed paratha. this is made with fillers like vegetables.
meetha paratha- this is used with the stuffing sugar .
puri- puri is the fried roti. this is also used with mixing various flours of grains like besan etc.
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