| Indian Cooking and Cuisine - From Domino's Pizza to Hyderabad Biryani. Where and What to eat in India. |
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#1 |
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Senior Member
Join Date: Dec 2006
Location: Chennai
Posts: 156
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Roti, chapatti...
How do they differ?
And, whilst on the bread topic, how is naan made? Probably daft questions, but I don't know! Gertie |
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#2 |
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Senior Member
Join Date: Dec 2005
Location: India
Posts: 123
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Roti is typically made from 'maida' and chapattis from regular wheat flour.
Roti may be cooked in a 'tandoor' while chapattis are usually cooked on 'tawas'. In many parts of the country, roti and chapatti are alsu used interchangeably - though roti is a term used relatively widely in the north. |
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#3 |
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Maha Guru Member
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In north roti and chapati are the one and same thing.
In south, they call tandoori roti as roti. parontha as chapati, and kerala parontha as parontha. |
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#4 |
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(in charge of navel affairs)
Join Date: Sep 2005
Location: India
Posts: 10,575
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and 'phulka' in the north is the small fluffed up chapati.
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#5 |
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Maha Guru Member
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In north, fulka, chapati, roti all means the same.
South differentiates, with diff. restaurants calling each thing differently I have to actually ask them how it is made to find out what they meant by chapati ![]() |
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#6 |
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Senior Member
Join Date: May 2005
Location: Mumbai
Posts: 368
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Though they are often used interchangeably. There’s lot of difference on how each one is made
Roti / Tandoori Roti – Made of flour and baked on oven (tandoor bhatti) Phulka - Made of regular wheat flour, baked on flat pan (tawa) and then heated directly over flame to puff. Chapati – Made of regular wheat flour, baked on flat pan (tawa) only, may add a drop of oil/ghee towards the end of baking.
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#7 |
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Discombobulated Elsewherean!
Join Date: Mar 2005
Location: Zimbabwe
Posts: 1,144
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And in Gujarat the roti is called rotli
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#8 |
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laid traps for troubadours
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while on the subject, my fave of late is Rumali- an ultrathin roti that's oh so tasty and effortlessly wraps up almost any dish in it's fold. yummmmm!!!
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#9 | |
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Maha Guru Member
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Quote:
In north we use the following nomen-clature :- roti/chapati/fulka - Made of regular wheat flour, baked on flat pan (tawa) and then heated directly over flame to puff. Parontha- Made of regular wheat flour, baked on flat pan (tawa) only, may add a drop of oil/ghee towards the end of baking Tandoori Roti - Made of flour and baked on oven (tandoor bhatti) Lachcha parontha - Made of flour (a differnt style, with drops of ghee) and then baked on oven. I think, they must be having some different names in north east for this ![]() |
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#10 |
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Senior Member
Join Date: Jan 2007
Location: original york
Posts: 118
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While we're at it - What about Uthappams (spelling?), a thicker bread-like base with the texture of toasted muffin, delicious with tomato and onion topping. But how's it made?
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#11 | |
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Macha Doabout Nothing Member
Join Date: Feb 2007
Location: Pompey fan in exile
Posts: 578
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Quote:
... http://www.numkitchen.com/tn9_uthappam.htm
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#12 |
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Senior Member
Join Date: Dec 2005
Location: India
Posts: 123
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Uthappam is like a pancake, made from batter (mixture of rice and urad flour). These are made on tawas using generous helpings of oil/ghee.
On the other hand, rotis/chapattis are made mainly from wheat flour, which is kneaded using water with curd/ghee/oil. |
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#13 |
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Senior Member
Join Date: Jan 2007
Location: original york
Posts: 118
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Thanks people, Numkitchen looks useful, now I know how to make 'Cauliflower 65' - but still don't understand the name . . .
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#14 | |
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Macha Doabout Nothing Member
Join Date: Feb 2007
Location: Pompey fan in exile
Posts: 578
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Quote:
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#15 |
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Maha Guru Member
Join Date: Oct 2003
Location: New York
Posts: 2,096
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Chicken 65 was the favorite food of General Tso.
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