Roti

Some of the different types of Roti that are very famous in Indian food cuisine as well as in the marketplace:

 

  • Chapati/Phulka

Chapati is also known to be as Phulka in some regions of India. The word chapati basically comes from the Hindi dictionary which means “slap”. This roti is mainly made every day in each & every house in India i.e., it is a primary food eaten by the people of India. Roti is made up of using wheat flour and then cooked on the Tawa. The reason behind the calling of chapati is that the dough of chapati is slapped between the hands during the preparation. It is basically round in shape & generally served with vegetables (Sabzi).

  • Makke ki Roti

Makki ki roti and Sarson ka saag is a very famous dish of the Punjab region. Basically, Makka means corn or maize, and the makka roti is made up of using maize flour or yellow corn flour. The color of Makka roti is yellowish as it is because of Cornflour. It is cooked on Tawa and mainly served with Sarson ka saag. 

  • Akki Roti

Akki Roti is also known as Rice roti. Akki Roti is a famous dish of the Karnataka region. The word akki means rice so, this roti is made up of Rice flour. It contains not only rice flour but it also different kinds of vegetables and aromatic flavor of spices. Akki Roti is mainly served with chutney, gravy, or Boondi Raita.

  • Thalipeeth roti

Thalipeeth Roti is a very famous chapati of the Maharashtrian region & also very popular in some parts of the Karnataka region. This chapati is basically made with two different kinds of flour i.e., bajra flour and jowar flour. It also contains rice, chickpea, chana, and aromatic spices in the preparation for this Roti. But, some people also mix vegetables to make this healthy & a nutritious roti. Thalipeeth is mainly served with Dahi (or salted buttermilk) & with ghee. 

 

  • Missi Roti

This Roti has a Rajasthani traditional cultural taste & very similar to chapati because it has the same ingredients. The Dough of Missi roti has many types of aromatic spices like red chili powder, cumin (jeera) seed powder, and turmeric powder. It is mainly served with Sabzi, gravy, or with Boondi Raita.

  • Kuttu Roti

Kuttu Roti is a type of chapati & mainly eaten during the Navratri fast or any other fast, as it has non-wheat products. Kuttu Roti is prepared by using buckwheat flour and potatoes. The fact about this Roti is that as it is gluten-free which makes it more healthier for eating.

  •  Paratha

Paratha is a type of roti. Basically, Paratha is made up of wheat flour and is a heavy meal in itself. Normally, Paratha is of two types i.e., plain paratha and stuffed paratha. In stuff paratha, the stuffing may be of any type of fried vegetable but the most common of stuffings are cauliflower, onion, radish, egg, and paneer. It is mainly served with Y butter, curd, or gravy.

  • Rumali Roti

As the name suggests, Rumali roti is a soft thin roti & has thin layers or folded like rumal (Handkerchief). Rumalui roti is very famous among the key areas of Awadhi and Hyderabadi. It is basically made from wheat and white in color. Rumali roti is mainly served with gravy dishes or may be Indian sabzi.

  • Gur Roti

Gur Roti is commonly known as Meethi Roti. Gur (Jaggery) roti is a famous dish during the winter season & gur has warming effects which are suitable for winters. Gur Roti is basically small & little thick in shape. Mainly, Gur roti is made up of gur and wheat flour. Gur roti is very mich famous & liked by kids as it is sweet in taste & very crunchy in texture.

  •  Ragi Roti

Ragi Roti is also known to be as ‘ragi adai’. Ragi roti is a popular dish in the southern Indian region. Ragi roti is mainly contained different kinds of vegetables, aromatic spices, chilies, and onions. Ragi roti is a perfect meal for lunch as well as for diner as it is healthy & filled with minerals, many nutritional facts.

  •  Jolada Roti

Jolada roti is a very famous dish from the side of the Maharashtra and Karnataka region. It is mainly prepared by using sorghum flour. In the Maharashtrian, it is also known to be as Jwarichi Bhakri. The roti is basically a heavy type meal in itself as compared to other kinds of Rotis. Jolada roti has many ingredients like sorghum flour, salt, and hot water is used for making dough of sorghum flour. The process for making Jolada Roti is very similar to other types of chapatis where the dough is prepared first. The fact about Sorghum flour is that it is naturally gluten-free and suits for those individuals who want to take a gluten-free diet or meal.

 

  • Bajre ki Roti

Bajra (or also known as millet) ki roti is made from millet flour. It is basically prepared in the states of the Gujarat and the Maharashtra region of India. Bajra roti is rich & filled with fiber, protein, & some other nutritional values. It is also gluten-free& very popular in India as well as outside the Indian Region.

  • Tandoori Roti

Tandoori Roti is very popular in the Pakistani region & it mainly arrives from the cuisines of the Mughal empire & also very popular in Indian cuisine too. As the name suggests, Tandoori rotis are prepared by using deep tandoors or clay ovens. But it is also prepared on normal gas stoves too. Tandoori Roti has a unique identity among other kinds of rotis as they have dark burnt spots with no oil or ghee while cooking.

  • Makhani Roti

Makhani roti also takes birth from the Mughlai cuisine. They are very popular in India because this makhani roti has lots of ghee, butter, and cream. Makhani roti is prepared with wheat flour, butter, and black pepper as toppings. It is mainly served with Sabzi, Baingan ka bharta, Palak paneer, or may be with Boondi ka raita.

 

  • Shreemal Roti

As the name suggests, Shreemal roti is a saffron-flavored traditional roti. It is mainly sweet in taste & this roti is prepared by using wheat flour, ghee (or butter), cream, and Dahi (for yeast purposes) & which is then baked in the oven. For the making of shreemal roti, you have to use warm sweet milk flavored with saffron instead of using warm water. Shreemal roti is mainly served with sabzi or dal, boondi ka raita.

  • Khamiri Roti

As the name suggests, the Khamiri roti is mainly prepared by using khamir (yeast), which is made by using curd (Dahi). For making this roti, firstly yeast is mixed with wheat flour which makes the dough of roti soft and spongy as well as the roti too. Khamiri roti tastes great when it is served with any Indian sabzi i.e., with Sarson ka saag or any sabzi as you want or as per your taste.