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Makki roti: corn flour roti served with sarson ka saag, a classic dish of Punjab. Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka.
Chapati is a form of roti or rotta (bread). The words are often used interchangeably. The word chapat (Marathi: चापट) means "slap" or "flat", describing the traditional method of forming round pieces of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the piece of dough is rotated.
Makki ki roti also known as makki di roti is a flat unleavened bread made from corn meal (maize flour), [2] primarily eaten in Pakistan, the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal. [3]
Roti means bread in Sanskrit and most other Indian languages. [10] There are different suggestions for the origin of canai: it has been claimed that the word refers to channa, a North Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. [11]
A dish of Kottu roti. The word koththu means "to chop" in Tamil, referring to its method of preparation, [14] as the ingredients are commonly chopped together using special cleavers, whilst they sauté on a hot griddle. This has been simplified in Tamil and Sinhalese to Kothu or Kottu respectively.
Typical dishes include rice, dal, vegetables, roti, papad, dahi (yogurt), small amounts of chutney or pickle, and a sweet dish. [17] [18] Rice or roti is the usual main dish that occupies the central portion of the thali, while side dishes like vegetable curries and other aforementioned delicacies are lined circularly along the round thali ...
The English word tandoor comes from Hindi/Urdu tandūr (तन्दूर / تندور), which derives from Persian tanūr (تنور) or tandūr (تندور). According to the Dehkhoda Persian Dictionary , the Persian word ultimately came from the Akkadian word tinūru ( 𒋾𒂟 ), which consists of the parts tin 'mud' and nuro/nura 'fire ...
Indentured labourers from British India also introduced the bread to the Caribbean, where it is called the "buss-up-shut roti" referring to the way the bread is beaten after cooking to free up the layers until it looks like a 'bust-up shirt', as well as to Mauritius, Maldives and Guyana, where it was given the names farata and oil roti. [6] [2]