7 Different Types Of Rotis Made In India And Their USPs
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Indian cuisine is a synthesis of many regional cuisines spread across the country. People in India have preserved hundreds of years old recipes which are in practice to this date. A staple food in Indian cuisine that is consumed by people in the country almost regularly is roti. Roti is an Indian flatbread that is traditionally made from wheat flour and is full of fibre and carbohydrates. It is served by spreading dollops of butter or desi ghee on the top. 

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However, due to the obvious regional diversity of India, rotis are made in a lot of different ways across different parts of the country. In this article, one will get to know about different types of rotis made in India and what makes them unique.

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* Akki Roti

Akki roti is a famous flatbread that is native to Karnataka and is made from white rice. Akki simply translates into rise in the local language and this roti is prepared by taking rice flour and mixing it with some water and spices to make a smooth dough. In this dough, one can add some fresh vegetables like onions and tomatoes. This roti is simply served with some chutney on the side as it is quite flavourful on its own.

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* Missi Roti

Missi Roti is very similar to chapati because it has almost the same ingredients. The only difference is that in the dough of this roti, people like to add cumin seed powder, turmeric powder, and red chilli powder giving it a light yellow colour and a very different taste as compared to the regular roti. Some people also like to add a little bit of gram flour to the dough of this roti to make it heavier and more fulfilling. The missi roti is generally served with some dry sabzi on the side.

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* Rumali Roti

Rumali roti is a very thin and soft roti that is often paired with chaap, tandoori chicken or paneer tikka. It gets its name from its slender and handkerchief-like texture. It is so thin that it can be folded into a bite-sized piece. This route is made from refined flour and whole wheat flour in equal proportions. The colour of this roti is white. Though not consumed regularly, this roti is a part of a lot of celebrations and parties in India.

* Gud Roti

Gud roti or jaggery roti is an extremely delightful version of roti that is eaten during the winter season. It is made by stuffing some powdered jaggery with dry fruits inside a wheat roti and then cooking it in a pan with lots of desi ghee. Another version of this roti is made by adding sugar instead of jaggery inside the roti. This is often made in Indian households as a dessert and to feed children who do not like eating regular rotis.

* Kuttu Roti

Kuttu ki roti is made from buckwheat flour and potatoes. This roti is widely consumed during Navratri when one is prohibited from eating regular flour. The best aspect of eating this roti is that it is vegan as well as gluten-free which makes it a healthier alternative to the regular wheat roti. The roti is dark green and is quite delicious on its own. The dough of buckwheat flour can also be used to make puris. 

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* Thalipeeth Roti

Thalipeeth is a very integral part of Maharashtrian cuisine and is made by combining two types of flour: jowar and bajra. Along with these two types of flour, people also like to add different types of spices, rice flour, and chickpea flour. This roti is wholesome, healthy, and delicious. In Maharashtra, people like to have this roti with some curd or ghee. It is also extremely popular in Karnataka.

* Chapati

Last, but not least is chapati which is prepared in a lot of Indian households regularly. It is very popular in north India, and most north Indian people have chapati at least once during the day. It is made by simply using coal wheat flour and adding water to make a fluffy dough. Using this dough, circular chapatis are rolled and then cooked in a pan until they become properly cooked. The word chapati simply means a slap in Hindi language. The name has been given to the flatbread because of the constant slapping that is done to the dough to give it a proper shape.