The variety of traditions, the variety of food that you get to witness in India is hard to find in any other part of the world. Every state, every corner of our country has a unique tale of tradition to offer. Hence, you are offered with a unique plate of food in every part of the country. You can for obvious expect a number of delectable dishes from the different states of the country.
But how far can you think of the Indian chapatis or the flat bread? Not just a variety of dishes but India has an exquisite range of chapati to offer. Each one cooked with different ingredients, different aroma, and different taste. Here are some of the Indian Chapatis and the places you can grab them from. Ready to fill your plate with a variety?
9. Makki Di Roti
The famous Sarso Da Saag is best complimented with the Makki di Roti. Makki meaning corn in Hind is the main ingredient of these Indian Chapatis. This chapati is cooked with the Carom seeds (Ajwain), water, salt and corn flour kneaded together before it is cooked. Like most of the Indian chapatis Makki di roti in cooked on Tava. The taste of this chapati is further enhanced with the slice of butter on it.
Where to find? You can have the authentic bite of Makki di Roti in the Punjab state. It is an important part of the diet of people, especially in the rural Punjab area.
8. Rumali Roti
Rumali roti is probably the thinnest Chapati that you will find in India. The name “rumali’ itself means the handkerchief in Hindi. Got its name “rumali’ because it can be folded into numerous folds and is extremely soft. It is chapati made from Maida and it cooked on the inverted side of the Tava. This one is not easy to cook at home, requires great skills to get the perfect rumali side which is same in width from all sides.
Where to find? Best suited with the Tandoori dish, you can find the best Rumali roti in Punjab.
7. Bajra roti
Bajra means Millet. Bajra roti is cooked with the Millet flour and is easy to make but due to its less adhesive properties, it is difficult to handle. The authentic way of cooking these Indian chapatis is in the stove lighted by the cow dung cakes to add the smokey flavour to the Chapati. But, you can always cook it in the modern style in on Tava.
Where to find? Bajra roti is more relished in the Indian villages. It is an important dish of the authentic Rajasthani cuisine.
6. Tandoori Roti
Tandoori roti is a very common Indian chapati that complements almost every Indian dish. It is solely prepared with the Maida dough. The authentic way to cook this chapati is in ‘Tandoor’. Tandoor is a traditional Indian stove made from the mud and is lighted with the coal from the bottom. It can also be cooked at home with tandoor but the taste is never the same.The Tandoori roti is cooked on the side surface of the stove which adds the smokey flavour. The fact that these rotis are cooked without ghee , oil or butter makes them super healthy.
Where to find? It is famous roti of the North India and the authentic roti cooked in Tandoor ca easily be found in any North Indian restaurant.
5. Missi ki Roti
Missi roti is prepared with the kneaded dough of wheat flour and gram flour and added in the ratio of 2:1. These Indian chapatis can easily be cooked on Tava at homes. To better the taste you can also add some of the extra ingredients such as onion, garlic, methi etc.
Where to find? There are two styles of Missi Roti. It can be found in the plates of Rajasthani and Punjabi cuisines.
4. Butter Naan
Butter Naan is one Indian Chapati you will find every North Indian munching on. Naan is prepared with plain flour, yeast, and oil. Butter Naan is again cooked in the traditional Tandoor but can always be cooked in the kitchen with modern techniques. Load it with the slice of butter after it is properly cooked to put its name to justice.
Where to find? Butter Naan can be found in the North Indian plate. A favourite dish of Uttar Pradesh, Punjab, and Delhi.
3. Akki roti
Let’s take your bellies to the Southern part of India. Akki means rice in Kannada. The roti is prepared with the rice flour. The other ingredients of this roti are Chana dal, fresh coconut, chopped onions, coriander leaves, green chilli, jeera. The traditional technique to made this roti is on a white cotton cloth or on a banana leaf. But, it can be cooked on the basic tava too.
Where to find? Akki roti is traditional roti from the state of Karnataka and can be found in the everyday plate of Kannada people.
2. Lachha Paratha
It is also known as ‘Lachedar paratha’ or ‘paratwala paratha’ in Punjabi. The traditional multi-layered chapati is prepared with the simple dough of plain flour and water. There is a unique way to prepare this roti which enhances its flavour after it is properly cooked. You need to add certain layers to this Parantha in the form of numerous spirals before you begin to flatten your dough. Because of its number of layers it requires to be cooked really well so that it does not remain raw and uncooked. Garnish it with butter at the end to add the Punjabi flavor.
Where to find? You can easily grab this paratha in the North India, importantly in the parts of Punjab and Delhi.
Add the touch or royalty in your plate with Shreemal roti. Shreemal is a saffron-flavored traditional roti. It is prepared with the ingredients such as plain flour, loads of ghee, cream, and yeast. The water at the time of kneading the flour is replaced with the warm milk and hence it sweetens the taste of these Indian chapatis. It is further sweetened with a bit of sugar and flavor of saffron. It is baked in the Tandoor or oven.
Where to find? Although the roots of Shreemal can be traced back to the middle-east Asia. However, it is fondly eaten in Lucknow and Hyderabad.
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Which of these Indian chapatis do you enjoy eating the most? Let us know!
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