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Aloo paratha – The dough of bread is filled with mashed potaoes. The potatoes can include different kind of spices. Bajre ki roti – This bread is made of pearl millet flour. It can be made as salt bread or sweet bread. For making sweet roti (bread), the dough is mixed with treacle (gur ka mail). Bakarkhani; Bhatoora; Chapati; Kaak
Chapati dough is made with whole white flour (finer) and oil/ghee, seasoned with salt, and by binding flour mostly with water. Chapatis are an everyday food, cooked on a griddle usually without oil or ghee and often puffed up by cooking on open flame. After taking them off the flame, some ghee is spread on the top.
Roti is also often eaten in Cape Coloured and Cape Malay Communities. Two types of roti are eaten: chapati/flat roti and paratha/flaky roti. Flaky roti is also called Malay roti. When eaten with a curry filling, usually mutton, chicken or mince, the roti is called a Salomie.
Paratha (pron [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and ...
Wheat is used for making flatbreads called chapati, trigonal ghadichi poli , [2] the deep-fried version called puri or the thick paratha. Wheat is also used in many stuffed flatbreads such as the puran poli, gul poli (with sesame and jaggery stuffing), [15] and satorya (with sugar and khoya (dried milk)). Wheat dough in Maharashtrian house
The grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface. [1] In Maharashtra, a multi-grain flatbread called "thalipeeth" is also prepared.
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 ...
[9] Bhathoru or Bhaturu is another bread originating from region of Jammu and Northern Himachal [ 10 ] made using same dough as Dogri bread Khameere or Ambliyaan but prepared by roasting or baking in clay oven called bhatthi .