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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 ...
Roti (also known as chapati) [5] is a round flatbread originating from the Indian subcontinent.It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water in order to reduce the oil ...
Chapati also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent. It can also refer to: Chapati Movement , initiative involved in the unusual distribution of thousands of chapatis across several Indian villages during 1857 carrying message of their native ...
There is difference between Chapati & Roti. Chapati is always made with wheat floor, where as Roti could be made from Bajra, Corn or Rice floor. Chapati is thin, where as Roti is Thick. so roti and Chapati can't be Merged. — Preceding unsigned comment added by 116.203.72.178 04:25, 9 January 2013 (UTC)
This page was last edited on 7 October 2014, at 13:29 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Wheat flatbread such as round chapati or ghadichi poli (layered triangular chapati) Boiled rice; Salad or koshimbir based on onions, tomatoes or cucumber; Papad or related snacks such as sandge, kurdaya and sabudana papdya [60] Dry or fresh chutney, mango or lemon pickles; Aamti or varan soup based on toor dal, other dals or kadhi.
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.