![]() ![]() There is also a South Indian bread called Parotta, which is made with maida flour, adding more gluten and creating a silkier, doughier cousin to Paratha. The introduction of ghee or oil into the folds of a paratha gives them a rich, flaky texture that makes them stand out from a roti or chapati. Paratha is an amalgamation of the words “parat” and “atta”, which literally means layers of cooked dough. Also whereas roti can be cooked in a tandoor, chapati are also only ever cooked in a Tawa (an Indian frying pan). CHAPATIĬhapatis are almost identical to roti, except they only use wholemeal wheat flour (atta) and often include a little oil and salt. It’s literally just a case of combining wheat flour and water to create a bland, earthy flatbread that complements the spicy, rich curries of North Indian cuisine. Roti is the most simple of all the Indian breads, which is why it’s often rumoured to be the oldest. This effect is still seen to this day, with breads, such as Pav, a soft white roll forming Mumbai’s favourite street food, Vada Pav. Breads such as Dosa, illustrate this tradition, however after the Portuguese arrived in Goa in the 16th century, they brought the European ovens and methods of baking to India. In Southern India, where rice has always reigned supreme, lentils and rice have traditionally replaced wheat as the staple cereal in bread making. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |