Roti is actually a flatbread that is generally made in a round shape by native Indians. It is actually made by stoneground wholemeal flour which in fact, known as ‘atta’ where water is mixed into dough to give the flour its traditional avatar. To make Roti in a more proper way we will recommend the Rotimatic, an amazing roti maker you can use to make roti.
There are different types of roti and it is made by Indians in many different ways. The most popular method of baking a roti is a flatbread roti. There are other variations too like the Paratha and Puri. Generally, North Indians eat roti every day. North Indians usually eat roti with ‘sabzi’ or ‘curry’ and even with both of them. Everyone likes to eat 2-4 Rotis according to their diet.
To make roti, you need basically 2 ingredients that are – wholemeal flour (a mixture of atta and water). You can salt and some oil to make it more delicious. A roti is actually a close brother to Tortillas. There are a lot of variations of Roti. From North India to South India, roti has different variations. In some regions, it is baked in a thinner way while in some regions Rotis are made in a thicker way. Punjabis make roti thicker and call it paratha while Gujaratis make roti thinker and call it fafda. There are many kinds of rotis and in this article, we will provide differences between them.
What’s The Difference Between A Phulka And Chapati?
A Phulka is basically a Hindi word which means ‘puff’. The roti when get exposed to dry heat gets puffed up and this puffing can be achieved by putting the dough right upon the tava or roti maker. These puffed up rotis are known as Phulka when they wholly cooked up.
A Chapati, on the other hand, is not much similar to Phulka and is kind of a different flatbread. The word ‘Chapati’ originated from a Marathi word ‘chapat’ which means ‘flat’. Chapattis are usually flattened by hands rather than by rolling. A chapatti is normally thin or medium rolled and can also be made with the help of Tava or Roti Maker. Generally, people use oil to roast the chapatti on the tava. There is a kind of version of chapatti made in Maharashtra which is known as Poli where the dough is layered up with oil and is then folded three times and then it is rolled again. They are very similar to parathas which are made in North India.
You can rub ghee or oil over phulka to make it more delicious. And serve the phulka with different veggie dishes like aloo gobi, paneer, bhindi ki sabzi or even with dal or dal tadka or even dal makhani.
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