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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.
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.
Paratha – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface. Aloo paratha; Gobhi paratha; Laccha paratha; Porotta – layered flat bread of Kerala and some parts of Southern India; Pashti – flatbread prepared with rice flour and pan fried in ghee; Pathiri ...
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 ...
Paratha (pronounced [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 ...
The administrative divisions of India are subnational administrative units of India; they are composed of a nested hierarchy of administrative divisions.. Indian states and territories frequently use different local titles for the same level of subdivision (e.g., the mandals of Andhra Pradesh and Telangana correspond to tehsils of Uttar Pradesh and other Hindi-speaking states but to talukas of ...
Local bodies in Tamil Nadu constitute the three tier administration set-up in the South Indian state of Tamil Nadu. It is a system of local government which forms the last level from the Centre . [ 1 ]
Fish and other seafoods are also very popular, because the state is located on the coast. Chicken and goat meat are the predominantly consumed meats in Tamil Nadu. A typical Tamil vegetarian meal is heavily dependent on rice, vegetables and lentil preparations such as rasam and sambar, but there are variations.