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Roti means bread in Sanskrit and most other Indian languages. [10] There are different suggestions for the origin of canai: it has been claimed that the word refers to channa, a North Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. [11]
Muslim traders, and later migrant laborers from Southern India are said to have spread its popularity in South East Asia, giving rise to the Roti Canai (so named allegedly after the city of Chennai in Tamil Nadu), Roti Prata and other variants. [7] [2] [8]
Makki roti: corn flour roti served with sarson ka saag, a classic dish of Punjab. Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka.
Roti, a term encompassing all forms of bread in the Malay and Indonesian languages. In Cape Malay cuisine, roti is a round flatbread usually made from wheat flour. Roti canai, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry.
Roti tisu is a thinner and crispier version of the traditional roti canai or roti prata. It is as thin as a piece of 40–50 cm round-shaped tissue. Roti tisu is available at most local Mamak stalls in Malaysia and Singapore [1] and may be coated with sweet substances, such as sugar and kaya (jam), or eaten with condiments such as ice cream.
I could replace "prata" with "roti canai" and "Singapore" with "Malaysia" and that whole paragraph would still make sense. Practically everyone in Malaysian urban areas consumes roti canai, and whenever fuel prices go up, the first complaint (even in the papers) is about corresponding price hikes in two things: roti canai and teh tarik.
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
In some restaurants, roti canai (which is usually served with curry) might also be served with gulai. The gulai sauce found in Minangkabau, Acehnese, and Malay cuisine usually has a thicker consistency than the gulai sauce found in Java which is thinner, served in soup-like dishes containing pieces of mutton, beef or offal.