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A korai is a cooking vessel for most Bengali sauces and stir-fry. The dekchi (a flat-bottomed pan) is used generally for larger amounts of cooking or for making rice. It comes with a thin flat lid which is used also to strain out the starch while finishing up cooking rice. The tawa is used to make roti and paratha. [47]
Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. In Iran, there are slight regional variations in the preparation of sheermal.
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 ...
Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. [4] Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread. [5] Bakarkhani is almost biscuit-like in texture, with a hard crust.
A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল [1]) is a street-food dish originating from Kolkata, West Bengal, India. [2] In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.
Mughlai paratha was one of the Mughlai recipes that entered Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha originated during Mughal emperor Jahangir's reign and it was The Turks introduced Bengalis to Gözleme, a delicious traditional Turkish savoury. It is a flatbread recipe stuffed with spiced and minced ...
Roti (also known as chapati) [5] is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, ...
Indentured labourers from British India also introduced the bread to the Caribbean, where it is called the "buss-up-shut roti" referring to the way the bread is beaten after cooking to free up the layers until it looks like a 'bust-up shirt', as well as to Mauritius, Maldives and Guyana, where it was given the names farata and oil roti. [6] [2]