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RotiWikipedia,thefreeencyclopedia

Roti
FromWikipedia,thefreeencyclopedia

RotiisanIndianSubcontinentflatbread,madefrom
stonegroundwholemealflour,traditionallyknownas
attaflour,thatoriginatedandisconsumedinIndia,
Pakistan,Nepal,SriLankaandBangladesh.Itisalso
consumedinpartsofSouthAfrica,thesouthern
Caribbean,particularlyinTrinidadandTobago,
Guyana,andSuriname,andFiji.Itsdefining
characteristicisthatitisunleavened.Indiannaan
bread,bycontrast,isayeastleavenedbread.Akulcha
inIndiancuisineisabreadlikeaccompaniment,made
ofprocessedflour(maida)leavenedwithyeast.

Roti

Indianflatroti,alsoknownaschapati
Placeof
origin

Indiansubcontinent[1]

Regionor
state

Indiansubcontinent

Main
ingredients

attaflour

Variations

1Etymology

Chapati,Makkidiroti,Tandoori
roti,Roticanai

2SouthAsia

Cookbook:Roti Roti

VarioustypesofrotiareintegraltoSouthAsian
cuisine.[2][3]

Contents

3SoutheastAsia
4WestIndies
4.1Otherdishes
5Seealso
6References
7Externallinks

Etymology
ThewordrotiisderivedfromtheSanskritword(roik),meaning"bread".[4]Namesinother
languagesareHindi:Assamese:
Nepali:Bengali:Sinhala:Gujarati:
Marathi:Oriya:

Malayalam:Kannada:Telugu:

Tamil:Urdu:

Dhivehi:
,
Thai:
.ItisalsoknownasmaaniinSindhiandphulkain
Punjabi:
PunjabiandSaraiki.

SouthAsia
Manydifferentvariationsofflatbreadsarefoundinmanyculturesacrosstheglobe,fromSouthAsiato
theAmericas.ThetraditionalflatbreadoriginatingfromSouthAsiaisknownasroti,pronounced
"RHOtee".Itisnormallyeatenwithcookedvegetablesorcurriesitcanbecalledacarrierforcurriesor
cookedvegetables.Itismademostoftenfromwheatflour,cookedonaflatorslightlyconcaveiron
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griddlecalledatawa.Likebreadsaroundtheworld,rotiisastapleaccompanimenttootherfoods.In
Iran,thetwovariantsofthisbreadarecalledkhaboos[5]andlavash.Thesetwobreads(theformerof
whichisalmostexactlypreparedlikeIndianroti)arequitesimilartootherSouthAsianrotis.

Plainrotiparatha

Indianthaliwith
chapati

Tandoorirotiserved
withotherdishesinan
Indianrestaurant

Achefpreparing
rumalirotiinIndia

InSriLanka,probablythemostpopulartypeofrotiispolroti(coconutroti),madeofwheatflour,
kurakkanflour,oramixtureofboth,andscrapedcoconut.Sometimes,choppedgreenchilliesandonion
areaddedtothemixturebeforecooking.Theseareusuallythickerandharderthanotherrotitypes.They
areusuallyeatenwithcurries,orsometypesofsambolorlunumirisandconsideredamainmealrather
thanasupplement.

SoutheastAsia
InIndonesiaandMalaysiathetermencompassesallformsof
bread,includingwesternstylebread,aswellasthetraditional
Indianbreads.
InThailand,"
"referstothemaidaparathaknownin
Indonesiaasrotimaryam,roticaneorrotikonde,Malaysiaas
roticanaiandinSingaporeasrotipratawhichissometimes
drizzledwithcondensedmilk,rolledup,andeatenasahotsnack,
orfriedwitheggasalargerdish.

WestIndies

AThai"

/rtiklaj
kj/":rotiwithbananaandegg,
drizzledwithsweetenedcondensed
milk

RotiiseatenwidelyacrossintheWestIndies,especiallyin
countrieswithlargeIndoCaribbeanpopulationssuchasTrinidad
andTobago.OriginallybroughttotheislandsbyindenturedlaborersfromSouthAsia,rotihasbecomea
popularstapleintheculturallyrichcuisinesofTrinidadandTobago,GuyanaandJamaica.IntheWest
Indies,rotiiscommonlyeatenasanaccompanimenttovariouscurriesandstews.Thetraditionalwayof
eatingroti,istobreaktherotibyhand,usingittosopupsauceandpiecesofmeatfromthecurry.
However,intheWestIndies,thetermrotimayrefertoboththeflatbread(roti)itsselfaswellasthe
morepopularstreetfooditem,inwhichtherotiisfoldedaroundasavoryfillingintheformofawrap.
The"rotiwrap"isthecommercializationofrotiandcurrytogetherasafastfoodorstreetfooditemin
theCaribbean.ThiswrapformofrotioriginatedinSouthernTrinidad.Itwasfirstcreatedinthemid
1940sbySackinaKaramath,wholaterfoundedHummingbirdRotiShopinSanFernando,Trinidad.The
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wrapwasconvenientasthemealcouldbeeatenfasterandwhile
onthego,aswellaskeepingone'shandsfromgettingdirty.In
TrinidadandTobago,variouswrappedrotiareserved,including
chicken,conch,goat,beefandshrimp.Vegetablescanalsobe
addedincludingpotato,pumpkinandspinachaswellavarietyof
localcondimentspeppersauce(hotsauce)andmangochutney
beingthemostpopular.
Therotiwrapquicklygainedpopularityacrosstheislandand
Kerala/Ceylonroti(porotta)served
spreadthroughouttherestoftheCaribbean."Rotishops"are
withcurry
nowabundantinTrinidadandTobagoandthewrappedrotia
staplestreetfood.Thewrapisnowsimplyreferredtoasarotior
justroti.AsCaribbeansmovedtoNorthAmericancitiessuchasToronto,NewYork,andMontreal,they
exportedwiththemthewrappedversionofroti.ThisiconicversioniswhatmostNorthAmericansknow
asroti.Thegrowthinpopularityhasrecentlyleadtoreferringtotheflatbreaditsself(roti)that
surroundsthefillingasa"rotiskin"or"rotishell."Apracticethatisnowcommoninbothrestaurants
andcommercialcompanies.
VarioustypesofrotiareeatenthroughouttheWestIndies.Rotiismostprominentlyfeaturedinthediets
ofpeopleinTrinidadandTobago,Guyana,andSuriname.WestIndianstylerotiisprimarilymadefrom
wheatflour,bakingpowder,salt,andwater,andcookedonatawa.Certainrotisarealsomadewith
butter.

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TrinidadandLeewardIslands
Description

Food
Sadaroti

Thisisaplainroti,madeofwhiteflour.Becauseitisthesimplestrotitomake,itisthe
mostcommonlyconsumedrotiinTrinidad.ItisapopularbreakfastoptioninTrinidadand
enjoyedincombinationwithvariouscurriedmeatandvegetabledishes.Thistypeofrotiis
astaplecarbohydrateconsumedforbothbreakfastanddinnerbyTrinidadians.

Paratha
roti

Alayeredrotimadewithbutter,usuallyghee(clarifiedbutter)butanybuttercanbeused.
Gheeisrubbedonbothsides,thenitiscookedonatawa(around,flatmetalgriddleused
inIndiancooking).Thisgivestherotiacrispoutsideandsmallpatchesoflightbrowning.
Whentherotiisalmostfinishedcooking,thecookbeginstobeattherotiwhileitisonthe
tawa,causingittobecomelightandflaky.Paratharotiismorerichandflavorfulthanplain
roti.Parathaisenjoyedwithalmostanyaccompaniment.Aswithotherrotis,itis
commonlyeatenwithcurriesandstews.Itisalsotraditionallyeatenwithfriedeggsoregg
dishesandacupoftea.Itiscommonforonetodiptherotiintothetea.InTrinidad,
parathasarecolloquiallycalled"BussupShut"("BustedupShirt")becausetheroti
resemblesatatteredandtornupshirt.

Puri

Arotiwheretwolayersarerolledouttogetherandcookedonthetava.Itisalsorubbed
withoilwhilecooking.ThistypeofrotiiseateninGuyanawithaspecialhalvawhena
childisborn.

Arotiwithastuffingofgroundyellowsplitpeas,cumin(geera),garlic,andpepper.The
splitpeasareboileduntiltheyarealdenteandthengroundinamill.Thecuministoasted
untilblackandalsoground.Thestuffingispushedintotherotidough,andsealed.When
Dhalpuri[6]
rolledflat,thefillingisdistributedwithintheroti.Itiscookedonthetavaandrubbedwith
oilforeaseofcooking.Thistypeofrotiismostcommonlyeatenwithavarietyofcurries.
Itisalsotherotiofchoiceforthemakingofwraprotis.

Wraproti

Apopularwrapmadebyfoldingacombinationofmeatandvegetablecurriesinsideofa
dhalpuriroti.Thecurryorstewoftencontainspotatoesand/orchickpeasasafilleraswell
astheessentialmeatcomponent,althoughvegetarianoptionsarecommonaswell.Popular
fillingsincludecurriedchicken,goat,conch,duck,beef,shrimp,andvegetable.An
assortmentofoptionalcondimentsarealsocommonsuchaspeppersauceandmango
chutney.

Piperroti

Awraprotithatusuallycontainsonlypotatoesandgravy,andscrapmeatifavailable.
Piperrotigotitsnamebybeingacheaperalternativetopurchasingaregularroti.Theterm
"piper"isthelocalslangusedtodescribeadrugaddictmostofhismoneyisspenton
drugsandthelittlehehasremainingwillbetopurchasefood.

Aloopuri

Arotisimilartoadhalpuributwithaloo(potato)substitutedforthedhal.Thealoois
boiledandmilled,andspicesandseasoningsareaddedbeforebeingsealedinthedough.
Thisaloofillingisalsousedwhenmakingaloopieoraloochoka.

DotsirotiisaroticommoninGuyana.
Asmallamountoffatisplacedineachpieceofdoughbeforeitisrolledouttomaketheroti
softer.Usuallyvegetableoilisused,butbutter,ormargarinecanalsobeused.Gheeisnotusedin
everydaycookingbutisusedonspecialoccasions,especiallyamongstHindus.Therotiisusually
clappedbyhandorbeatenabit,hotoffthetava,soitsoftensbutdoesnotbreak.
AgoodrotiinGuyanaisonethatisverysoft,withlayers(almostlikepastrylayersifpossible),
whichremainswhole.
Thetypeofrotionegetsisdeterminedbywhatisplacedinthedoughbeforeitisrolledout.
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Varioustypesincludedhalpuri,aloo(potato)roti,andeven
sugar(tokeepthekidsbusy,whilethemotherfinishes
cooking).
InGuyana,arolledoutthinflatdoughlikearotithatis
deepfriedingheeiscalledapuri,andisonlymadefor
Hindureligiousgatherings.Therefore,adhalpuriisnot
reallyapuri,asapuriandarotiaretwodifferentthings.
Anotheritempreparedlikerotiisbakeorbakesorfloats.
AGuyaneseorTrinidadianfrybakeseemstobemore

Guyaneseroti,clappedandreadyto
beeaten.

similartoanIndianpuri.Abakeismadewithbutteror
margarineandhasadifferentratioofflourtofat.Itismademuchquickerthanrotiandisusually
madeinthemornings.Doughisrolledoutandcutintoshapesorrolledintosmallrounds.
Guyanesebakesarefried,butbakesfromotherpartsoftheWestIndiescanbebakedinanoven.
Bakesareusuallypairedwithaquickfryupforbreakfastordinner,stewedsaltfish,oreggs
("western"style,withonions,tomatoes,greenpeppers).Bakesarealsomadeinotherpartsofthe
WestIndiesincludingTrinidad,BarbadosandSt.Vincent.InTrinidadandTobago,a"bakeand
shark"isapopularstreetfoodsandwichinwhichfriedsharkissandwichedbetweentwohalvesof
aslicedbakewithaplethoraoflocalcondiments.Peppersauce,shadobeni,garlicsauce,tamarind
andmangochutneyaremostcommonaswellaslettuce,tomatoandcucumberforfillers.
InSuriname,rotirefersmainlytodhalpurioraloopuri.Itismostofteneatenwithcurriedchicken.Asin
TrinidadandtheWestIndies,roticanalsorefertothestuffedrotiwrap.Itiscustomarytoeatthisdish
outofhand.DuetoamassemigrationofIndianSurinameseinthe1970s,rotibecameapopulartakeout
dishintheNetherlands.Itusuallyincludeschickencurry,potatoes,aboiledeggandvariousvegetables,
mostnotablythekousenbandoryardlongbean.Anothervariationincludesshrimpandaubergine.The
meatwithgravy,potatoes,eggandyardlongbeansareservedsidebysideonaplate,withthealoopuri
foldedinfoursontop.Onethenhastheoptiontospicethedishwithaveryhotchutneymadeof
MadameJeanettepeppers.

Otherdishes
Roti,pronounced"rooti"inCapeTown,wasinitiallyintroduced
toSouthAfricabyIndianmigrantsduringthe19thcenturyand
subsequentlybecameincorporatedintoCapeMalaycuisine.Itis
widelyeatenbytheIndianandCapeMalaycommunitiesliving
inSouthAfricaandiseithereatenasaflatbreadorawrapwith
locallymadecurries.

Seealso
Bhatura
Chapati

Arotiwrapwithcreamcheeseand
smokedchicken.

Kotturoti
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Kulcha
Luchi
Naan
Paratha
Puri
Roticanai
Tortilla
Wraproti

References

Twolambrotirolls.

1. TheCapeMalayCookbookByFaldelaWilliams,CorneldeKock(http://books.google.com/books?
id=twILUiq8138C&pg=PA49&dq=roti+originated&as_brr=3&client=firefoxa)
2. IndiaByMichaelDahl(http://books.google.com/books?
id=JW653gAa1T0C&pg=PA15&dq=roti+indian+cuisine&as_brr=3&client=firefoxa)
3. TheFoodofIndiaByPriyaWickramasinghe,CarolSelvaRajah,JasonLowe,AlanBenson
(http://books.google.com/books?
id=H5n5Tc3lb4oC&pg=PA216&dq=roti+indian+cuisine&as_brr=3&client=firefoxa)
4. "Rotika()"(http://spokensanskrit.de/index.php?
script=HK&tinput=%E0%A4%B0%E0%A5%8B%E0%A4%9F%E0%A4%BF%E0%A4%95%E0%A4%BE
+&country_ID=&trans=Translate&direction=AU).SpokenSanskrit.Retrieved20070325.
5. "Khaboos(IranianRoti)Recipe"(http://www.americaindia.com/recipes/showrecipe.php?id=778).Retrieved
15July2012.
6. DhalPuriRecipeNomadicGourmet.com(http://www.nomadicgourmet.com/2008/03/dalpuri.html)

Externallinks
Tandoorirotirecipe(http://www.indianrecipes.lv/recipes/tandooriroti.html)
Retrievedfrom"http://en.wikipedia.org/w/index.php?title=Roti&oldid=649944436"
Categories: Indiancuisine NorthIndiancuisine Indianbreads Biharicuisine
UttarPradeshicuisine Punjabicuisine Sindhicuisine Nepalesecuisine Pashtuncuisine
Balochicuisine Kashmiricuisine Jamaicancuisine Flatbreads Pakistanibreads
Pakistanicuisine Unleavenedbreads Bengalicuisine Punjabiwordsandphrases
Somaliancuisine Gujaraticuisine TrinidadandTobagocuisine Roti Indianinventions
Guyanesecuisine Surinamesecuisine IndoCaribbeancuisine Bangladeshicuisine
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