We had asked readers to share a line or two about their favourite roti/bread recipe and tell us about its origin or innovation.
It was fun to see the varieties of Rotis and Breads that got a mention. The lucky dip WINNERS are PRIYA & SANJEETA and they will soon receive their autographed copies of Sukham Ayu. Hearty Congratulations.
Here are the entries at one glance:
Winner Priya shares a link from her blog Priya’s Easy N Tasty Recipes and writes: “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.”
Winner Sanjeeta Krishna Kumar shares a link from her blog Different Strokes: “Thanks Pritya Books for inviting! Coming from Rajasthan makes me a hard core fan for Makki Ki Roti and Missi Rotis naturally. Have started experimenting with these Rotis to suit the palates of my kids, adding veggies, lentils and at times compromising by deep frying. This one is a twist to the Missi Rotis and a favorite Sunday brunch…”
Niv Mani shares an innovative bread ‘Carrot & blondie bars’ from her blog Iyer n’ Chef wannabe: “One of my favorite ‘bready’ creations that I love to make repeatedly. Thanks Pritya Books for the opportunity to share this.”
Blogger Ramya of Hot from my oven says, “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 says, “My favourite 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.”
Blogger Meena Thennaapanof Chettinad Fiesta says, “Chettinad special Arisi Maavu Rotti is my favourite. It makes a great snack and is the ultimate comfort food.”
Sandhya Jain says: “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.”
Inde Thomasgeetha says: “My favourite roti is one recipe which me & my sis tried during our early teens, as a part of holiday cooking experiments which strangely has no name since we were putting all ingredients that suited our sensibility then, but tasted good. Steamed cauliflower florets, carrots and green peas are to be mashed in with a tadka of jeera, turmeric, garam masala and green chilly into atta, kneaded into a soft dough with salt and warm water. These were rolled in to triangular shaped rotis (we couldn’t manage perfect rounds!!), cooked in the tawa until cooked well. It tastes best eaten with plain curd/ boondi / pineapple & pomegranate raita.”
Shobha Tallapaka says, “Our mother cooked the most delicious rotis and paranthas in her kitchen. But the rotis we kids (all six of us) eagerly waited for every week during the monsoon was our father’s very Southern Indian Raagi Rotte and Tapila Antu. Raagi Rotte Pindi (dough) is made from Raagi flour kneaded with water, salt, finely chopped onions, green chilli peppers and curry leaves. Lemon sized portions are pulled out of the main dough and flattened directly on a warm griddle. It is toasted with a little bit of oil. Raw onion chutney is the perfect combination with Raagi Rotte.”
Chaithali Pisupati shares a link for the recipe of Jolada Roti: “When I got married to a Non-telugu.I am married into a Konkani family settled in Karnataka I was introduced to both Konkani & Karnataka cusine which were really new to me. Picking Jolada roti here for health reasons which Pritya Books is synonymous with. This is a good roti which is tasty, healthy.”
Siri Pulipaka shares a link from her blog Cooking with Siri and says, “Palak Khasta Roti” is one of my favorite breads that I end up making very frequently just for the fact that it is so easy to make with everyday-pantry ingredients and healthy too. Serve any subzi with it and you are good to go!”
Sabah Fathima says, “Breads are our staple food but much more than just that…Indian breads are great but my all time favourite has to be Pita bread from the middle east. You get pita bread in almost any restaurant serving mediterranean or health food. Just have it with hummus (chickpea puree) or any dip of your choice. Check out this link.”
Dhivya Karthik loves Malaysian Roti and shares a link from her blog Chef in You: “Breads are my eternal fav. and its hard for me to choose one. But the one bread which comes foremost as soon as I read your question would be the famous Malaysian Roti Canai. I love it for its simplicity, for its richness and also for the fact that it binds Indian cuisine with its cousin – Kerela Parotta.”
Tara Jain says: “Baatiya from the Falodi area of Rajasthan. Just knead wheat flour with water and salt into soft dough. Break into medium orange sized balls. Roll into chapatis, apply ghee & sprinkle flour, fold into ball & repeat the procedure with ghee & flour. The final rolled roti is almost half inch thick. Roast on tava by applying ghee until it is almost crisp. Trust me when I say this has to be tasted to know how special it is. Any Rajasthani side dish tastes yumm with this.”
And here is the second entry by Tara Jain: “One of the special ones is Lachcha Paratha, the age-old popular recipe from Punjab. Made with Wheat flour kneaded with a dollop of ghee, milk & salt into a soft dough. Cover with a damp cloth & set aside for 1 hour. Roll into large-sized thin chapatis, apply a little ghee & sprinkle some flour, then roll it and pat into balls. Once again roll to make thick chapatis. Roast on tava with some ghee. Finally press it lightly so the folds open up. Enjoy with any Punjabi dal or special sabzi.”
Priti Singh shares a link from her blog Indian Khana: “For me the favorite is Baati .It always bring back lot of memories, it’s easy to make and along with daal and some aloo or baigan bharta becomes one sumptuous feast…”
Sharmila Goenka Bajoria shares a recipe of her favourite roti: “1 cup bajra flour, 1 cup wheat flour, 1 large onion minced, 1 green chili minced, 2 pcs of garlic minced and salt to taste. Mix all the above ingredients and make a dough. Make small rounds and roll it into slightly thick rotis and saute on tawa with ghee till golden in colour. Can be served with a thick potato and mint raita.”
Sharmila Goenka Bajoria shares a second recipe with us: “1 cup gram flour,1 cup wheat flour, 1/2 cup maida, 2 big spoons of oil, 1 cup washed fenugreek leaves, 100 gms of jaggery mixed with 1 1/2 cup of milk and heated, 1/2 cup coriander leaves, 1 tsp red chili powder, 1 tsp amchur powder and salt to taste. Mix the 3 types of flours and add salt to it. Mix red chili and amchur powder with it. Make a small well and put the oil in it.Mix the oil into the flour and rub till it is slightly flaky. Then mix the fenugreek and coriander leaves in the mixture. Make a dough using the jaggery milk. Cover with a wet cloth and leave aside for 1/2 hour. Knead it well and cut into 15 pcs. Roll them to very thin rotis and saute on the tawa with oil.
Srivalli Jetti loves onion parathas and shares a link from her blog Cooking for All Seasons , “Onion Parathas were something that I always used to look forward as a child. Mom used to make this specially for me as a treat for the only veg at home back then. Parathas are made with onion julienne & other spices. Served with Avakkai pickle & curds, you are minutes away from stepping into heaven!”
Pratibha Jain says, “Bajra ka Sogra, or Rotlas as they are more popularly known – made by my aunt (Mamisa) when we visited Jodhpur during summer vacations as children is one of my favourite variety of Rotis. The bajra flour is kneaded into a dough with water, shaped into rotis by tapping with the palm & then cooked on firewood – nothing can beat the taste of these. Always enjoy eating them in winters along with a side-dish made with radish along with its leaves!”