Project on Incredible Roti

8/3/2019 Project on Incredible Roti

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THE

INCREDIBILE

ROTI


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The word Roti is derived from Sanskrit word

rotika means bread . Roti is traditionally a

South Asian bread made from stone ground

whole meal flour , traditionally known asatta flour . Roti is thinner varient known as

chapatti are an integral part of Indian cuisine

. Its defining characteristic is that it is

unleavened . It is normally eaten with curriesand cooked vegetable .


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the world that is unleavened , but it came as a surprise

to know that in the indian sub continent - the home of

roti - it was originally made out of barley , wheat was

around too but not used as widely. Corns came later.


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India is great ,India is unique andpossibly only India has leavened

bread , But is there anothernation where in the 21st century

bread is made fresh for every

meal ?Where Roti meansfood ?

Yes , it is also the main foodingridient of Pakistan , Srilanka

and Malasia and only two

European nation Tirindad andTobago


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But not one who enjoy sieving flour

,kneading it , leaving it to rest with

little dimples of water , scooping it

out of the paraat and in to another

container, lifting out a heavy

marble chakla (see theres no wordfor it in english),rolling

fulkas/rotis/chapattis , dusting

them one by one with dry atta ,

rolling them again , shaking off

excess atta , heating each on tawa, flipping it over


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Transferring it on to a directflame , moderating the

flame to make it puff up ,

lifting it off on to a plate

and serving it a hungary

mouth . And talking aboutgood experienced cooks.

Ifound that making parathas

is easier than phulkas but

with the ever present fearof calories and chalestrol

thats not a frequent option

.


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Indian breads or rotis pack in plenty oftasty nutrition.No Indian meal iscomplete without Indianstyle bread orroti. While some of us are moreinclined towards rice, roti is thehealthier option, as we know. While allof us are habitual to the wheat variety,several other cereals and millets areused throughout the country to make

rotis. From barley and millets to Bengalgram and chickpea flour, the range isextensive and healthy, even though itmay be unfamiliar.


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High in insoluble fiber, ironand calcium, roti made of

millets also pack in plentyof minerals and vitamins

The average protein content of ragi is9.8 per cent with well balanced essentialamino acids composition along withVitamin A, Vitamin B and phosphorous.

Bajra roti is particularly noted for itshigh iron content. It is also known topossess phytochemicals that lowercholesterol, folate, magnesium, copper,zinc, and vitamins E and B- complex.

Both Bengal gram and chickpeas arerich sources of iron and are thereforehighly beneficial in the treatment of iron- deficiency anaemia.


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Rice and roti are staple grains that are

almost sacred to Indians and

often referred to as ann without

which no diet can be complete.

While north Indians believe nothingcan beat roti to make an able body,

rice is the favorite in the south and the east. The belief

in the power of wheat is so entrenched that often even

those diagnosed with gluten sensitivity (a life-

threatening health condition, if untreated) are forced

to eat this grain, which is virtually a poison for them.


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Rice and roti have similar

nutritional properties. Thedifference lies in the form

in which they are

consumed. Roti, made

from whole wheat flour, is

distinctly different from

polished white rice (most

familiar in an urban set-

up) in its nutritional

value. While roti madewith atta is a whole grain,

white rice is like maida

because it is refined


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North Indian Tandoori Roti Sieve the maida and atta.

Knead them together to make adough by mixing water.

Make balls off the dough and rollthem into slightly thick rotis of

equal size. Heat a tava.

Apply water on one side of roti.

Put the roti on the tava with thewet side facing downwards. Turnthe tava upside down and apply

heat to the dry side of the roti.Keep moving the tava in circle overthe flame. Cook the roti till done.


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Makkai Roti (Corn mealflat bread)

Mix corn meal and 1 cups water.Add enough of remaining water (cup), 2 tbsp at the time, mixingafter each addition, till dough forma soft ball.

Make 12 balls approximately 4.5cm in diameter. Keep covered.

On a well floured board, roll a ballof dough lightly. Dust rolling pinfrom time to time to avoidsticking. Seal crack by pinchingedges and continue rolling into aflat round 14 cm in diameter.

Heat tava on medium heat forabout 3 minutes. Brush with oil.

Put round on tava. Cook tillunderside has light golden brownpatches (about 2 minutes). Turnover. Continue cooking.


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Garlic Naan

Place the sugar and yeast in a small bowl , add

the warm water and mix well until the yeasthas dissolved. Let stand for 10 minutes.

Sieve the flour. Add the oil and salt, and pourin the yeast mixture. Mix with your hands toform a dough, adding more water, if necessary.Turn out onto a lightly floured counter andknead for 5 minutes.

Return the dough to the bowl, cover, and let

rise in a warm place for 1, or until it hasdoubled in size

Preheat the broiler to high, and grease a sheetof foil. Break off small balls with your handsand pat them into circles .

Place the dough circles onto the grassed foiland cook under the very hot broiler for 7-10minutes, turning twice, brushing with thebutter and sprinkling with the onion seeds.


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Onion Kulcha

Sieve the flour.

Mix all ingredients thoroughlyand make a stiff dough .

Knead the dough and divideit into 6 portions.

Roll out each portion of the

dough into a thin round withthe help of a little flour.

Make a few light, horizontalslits on one side of eachround.

Cook on a hot tawa (griddle)on both sides using a little oiluntil golden brown spotscome on top.

Serve hot.


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Documents

Project on Incredible Roti