♥ The Roti | Bread Favourites – Online Contest ♥

by Pritya Books on March 5, 2011

Rotis Contest by Pritya

♥ In this month’s contest at Pritya books, tell us about your favourite Roti~Bread in a few lines as a COMMENT on this post.

♥ Remember, the Roti~Bread can be of any flour and with any number of ingredients added to the dough BUT no separate stuffing and no eggs or non-veg please!

♥ Details are welcome – about the ingredients, whether it is a traditional recipe or an innovation, which region, state and country does it belongs to & what is its traditional name. Links can be added along with the description.

FACEBOOK USERS, kindly click HERE.

♥ Last date for posting your comment: March 15, 2011.

♥ Two entries selected by a lucky dip will receive our award winning Ayurvedic Cookbook SUKHAM AYU. (Only entries that adhere to the simple rules above will be eligible for the lucky dip. Multiple entries are welcome, but one variety of Roti per entry pls.)

ABOUT SUKHAM AYU: ♥ Winner of the BEST HEALTH & NUTRITION COOKBOOK in the World 2009 – Second Place ♥ An ode to the ancient science of Ayurveda ♥ Daily, simple, vegetarian recipes enriched with Ayurvedic insights ♥ Stunning photography, content & graphics ♥

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{ 5 comments… read them below or add one }

Priya March 6, 2011 at 8:40 am

My favourite bread is definitely Sundried Tomato & Cornmeal Bread, its completely my innovative bread, The combination of cornmeal and sundried tomatoes turned out this bread truly fabulous and needless to say the texture & taste of this bread is marvellous – with cheese spread. Here is the link:
Hope this bread suits prefectly the rules…Priya


Ramya March 7, 2011 at 1:49 pm

My favourite Roti would be Koki, which is an authentic Sindhi flatbread.
Koki is a thick paratha made of wheat, infused with onions, coriander, mint, chilies and spices.
Traditionally it is served as Breakfast in Sindhi homes.


Aruna March 8, 2011 at 2:49 am

My favorite roti is Pudina Paratha. It is prepared in many ways as per individual’s taste. I prefer to mix the finely chopped mint leaves with the wheat flour along with salt and prepare the dough. It can then be rolled like the regular chapati and roasted with oil on a pan.


Meena Thennaapan March 8, 2011 at 1:55 pm

Chettinad special Arisi Maavu Rotti is my favourite. It makes a great snack and is the ultimate comfort food.


Sandhya Jain March 14, 2011 at 2:04 am

I love ajwain ki roti…I am not sure of its origin but I have grown up eating it in my Rajasthani house. It is made by kneading wheat flour, a pinch of salt, 1/4 tsp of ajwain, a dollop of ghee/curds with enough water into a soft dough. Slighly thick rotis are made and shallow fried on the tava. Yummy with any pickle or side dish.


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