How to make roti, chapati or phulka

How to make roti, chapati or phulka

how to make roti, chapati or phulka

What is roti?

Roti is a round flat bread made with flour , water, oil and salt. Roti can be eaten with all kind of vegetable curries, bhurji, meat and chutneys. It is also known as Chapati. It is consumed in India,Nepal, Pakistan, Singapore, Srilanka, Malaysia, Bangladesh and Maldives, South Africa and countries with Indo-Caribbean populations. It contains carbohydrate which can be consumed in both breakfast and dinner. It is pronounced as “roti” in Cape Town. Roti was introduced to South Africa by Indians in the 19th century. The word roti is derived from the Sanskrit word रोटिका (Rotika) which means bread.

Benefits of eating roti

Roti is a source of vitamin (B1, B2, B3, B6, B9), calcium, magnesium, potassium, calcium, iron and phosphorus. Presence of fibre in the roti prevents constipation and easy to digest.

 

Types of Roti

Plain Tawa Roti:

Plain tawa roti
Plain tawa roti

Plain tawa roti is a flatbread made of wheat flour, oil and water. It is most commonly used in India. It is usually eaten with curries and dal.

Makki di Roti:

Makki di Roti
Makki di Roti

Makki di Roti is a Punjabi bread made from corn meal. It is made during winter in Punjab region of India. It is best known when accompanied with Sarso di Saag.

Tandoori Roti:

Tandoori Roti
Tandoori Roti

Tandoori rotis are cooked in tandoor (clay oven) and then roasted on direct fire. Tandoori Rotis are most popular in Indian restaurants and dhabas.

 Naan:

Naan
Naan

Naan is a flatbread made by mixing white flour, salt, yeast culture and yogurt.  Naan is also cooked in tandoor like Tandoori Rotis. It is mostly eaten by Indians and Pakistanis. It is served hot and brushed with butter or ghee.

Kulcha:

Kulcha
Kulcha

Kulcha is a Punjabi receipy originated in the Indian subcontinent, made from maida(wheat flour). Kulcha is popular in India and Pakistan. It is usually eaten with Chole.

Rumali Roti:

Rumali Roti
Rumali Roti

Rumali Roti is a thin flatbread looks like handkerchief. The word rumali is derived from the Hindi word rumal which means handkerchief in English. It was originated in the Indian subcontinent, popular in India and Pakistan. It is usually eaten with Tandoori dishes.

Paratha:

Paratha
Paratha

Paratha is one of the most popular flatbread in India, Pakistan and Burma. Paratha is made with atta, maida, ghee/butter/ cooking oil. It was originated in Indian subcontinent. Usually Parathas are thick as compared to normal tawa roti and it is brown in colour.

Different types of Paratha:

Aloo Paratha, Anda Paratha, Ajwain Paratha, Cabbage Paratha, Ceylon Paratha (Sri Lanka), Chana Paratha, Chana dal Paratha, Chilli Paratha, Chicken Paratha, Coriander Paratha, Carrot Paratha, Gobhi Paratha, Kerela Paratha, Makka Paratha, Methi Paratha, Mooli Paratha, Mughlai Paratha, Palak Paratha, Paneer Paratha and many more.

Kerala Parotta:

Kerela Parotta
Kerala Parotta

Kerala Parotta is a flatbread made from maida flour. It is popular in Kerela, Tamil Nadu and Sri Lanka. It was introduced to Tamil Nadu by Sri Lankan workers working in Tutcorin harbour. It is prepared by kneading maida, oil and water.

Pol Roti:

Pol Roti is the most popular type of roti in Sri Lanka made of scrapped coconut, wheat flour.

Pol Roti
Pol Roti

 

How to make Roti, Chapati or Phluka

Ingredients:

Whole Wheat flour (Atta) 250gm
Water: 1-1/2 cup
Ghee or Oil 1teaspoon
Salt: optional

How to make roti, chapati or phulka dough

roti dough preparation
roti dough preparation

You need to prepare Roti Dough first to make Roti

1.Take whole wheat flour in a bowl and put salt into it (put salt as per the taste).

2. Mix it with ghee.

3. Keep on adding water as required.

4.Leave the dough for 15minutes and cover it with wet cloth.

roti dough
roti dough

Video for reference 

Video Credit Reshus Kitchen

Steps for making roti at home:

Simple way to make roti

1. Light the gas stove and put tawa into it. (tawa- frying pan made of metal)

2. Let the tawa to be hot.

3. Roll the dough ball into a round flat circle.

roti dough ball
roti dough ball

4. Put the roti in hot tawa.

5. Cook the one side first. (Cook it for less than half)

6. Turn the roti and cook another side. You can use roti chimta (bread concern) to turn. Second side should be little bit more cooked than the first side. (Brown spots should be visible) *

7. Hold the roti with chimta and let the first side cook directly on fire. (Roti will blow)

8. Now turn and keep the second side on fire. (Roti will blow more). Don’t overdo and avoid burning.

9. Remove it and keep the roti in container.

10. Apply ghee or butter in roti to make it softer.

11. Serve rotis with curries, dal or meat.

roti serve

 

 

How to make roti in roti maker

roti maker
roti maker

Roti Dough preparation for Roti maker

Dough for rotimaker should be softer from tawa dough.

1.Take whole wheat flour in a bowl and put salt into it (put salt as per the taste).

2. Mix it with ghee.

3. Keep on adding water as required.

4.Leave the dough for 45 minutes and cover it with wet cloth.
(Don’t used stored dough for roti maker)

Preparation for making rotis in roti maker

1. Make atta balls like regular tawa roti and turn on the roti maker.

2. Let the roti maker heat for 5 minutes until the heating light switches off for the roti maker. (Light switches off means roti maker is fully hot)

3. Cover the atta ball with a dry atta and place it in the upper corner of the roti maker.

4. Close the roti maker cover with handle and press it for 1-2 seconds.

5. Open the roti maker cover to check roti is rounded.

6. Cook the first side for 20 seconds.

7. Turn the roti to other side when see bubbles on it.

8. Cook the other side of the roti when you see bubbles, you can close the top cover of roti maker.

9. Roti will cook automatically in rotimaker and slide out.

10. Roti maker rotis will become hard if they get cold, so serve it immediately with curries.

 

How to make roti on induction

Ingredients:

1.Dough like regular tawa roti
2. Warm water/ Milk
3. Salt
4. Oil

Making roti on induction

1. Cover the dough with a wet cloth and leave it for 30 minutes.

2. Roll the dough into balls

3. Turn on the induction cooker and put the induction based tawa on it.

4. Set the temperature of induction cooker to 375 degrees F.

5. Roll the dough ball into round shape. (It shouldn’t be too thick or too thin)

6. Sprinkle flour while rolling both the side so that roti doesn’t stick on the surface.

7. Place the roti roll in the tawa.

8. Cook the first side for 15-20 seconds till small air bubbles.

9. Flip the roti and cook for 30 seconds until small brown spots over the bottom.

10. Turn over the  roti again.

11. You will see the bubbles again. Press the bubbles with clothes and spin it. Don’t burn it.

12.Remove the roti after it blows up and put it in container or casrol. Serve it with curries.

 

 

Hope you understand that how to make roti, chapati or phulka. If you have any related queries then please share your issue in the comment box. 

 

 

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