Introduction to Roti
Roti is a regular part of Indian households as it is a flexible bread item that has a great demand. For this reason, roti goes by a dozen different names depending on the region from which it originates and can be prepared in hundreds of ways, but it is almost certain that at one point or another, it will be a part of people’s meals, particularly in Indian meals. Here is a brief explanation of some of the most common varieties of rotis, and a step-by-step guide on how to make them from the comfort of your own home.
Classic Chapati
Chapati is one type of roti and is among the easiest to make though they are incredibly popular. Chapatis, prepared solely out of whole wheat flour, water and a small amount of salt, are tender and easy to fold. Delicious with curries or rolled around grilled chicken, chapatis are easily Household’s most popular bread.
To prepare chapati, mix whole wheat flour with a pinch of salt, then gradually add water, kneading it into a soft dough. Divide the dough into small balls, roll them into thin circles, and cook each one on a hot pan until brown spots appear.
Naan: The Leavened Delight
Naan bread is typically consumed in restaurants & takeaways like Jagavi’s Kritunga, but it is not difficult to bake It at home. It is a result of such sophisticated bread that absorbs creamy rich curries like Natu Kodi Pulusu.
First of all, mix yeast together with sugar and warm milk. Sieve the ingredients, sod mix the yeast and yoghurt for the biscuits. Shape this dough like a soft batter and let it rise. They should be raised by rolling out portions of the dough and frying them on a hot griddle or tandoori until it rises and has a golden brown colour.
Ragi Mudda:
Another important recipe is ragi Mudda which is made from ragi flour and this is a nutrition-rich variant of roti. It is exactly not a roti but a substitute made from roti’s ingredients. It is a widespread flatbread in Rayalaseema and other regions of Andhra Pradesh and is a very thick variety best matched with spicy curries. Best had with Natu Kodi Pulusu of Royyala Iguru.
In preparation of Ragi Mudda, you have to heat water and gradually add ragi flour with a view to stirring continuously so that it does not lump. Bring to boil until the mixture is thick and then cool it down and shape into balls. Chicken and Seafood are particularly good for combining with savoury spicy gravies that can lift its rich earthen taste.
Paratha: Layered and Flaky
From North India, authentic North Indian Parathas are layered rotis that can be stuffed with various fillings like potatoes, paneer, or even chicken. They are indulgent and delicious, making them a favourite for special occasions.
Mix whole wheat flour and salt, add water, and knead into a dough. Roll out the dough, spread a layer of ghee, fold it, and roll it again to create layers. Cook the parathas on a hot griddle with more ghee until they are crispy and golden. The layers make each bite a delight.
Jowar Ki Roti: Millet Marvels
Jowar ki roti also known as roti made from sorghum flour which is more beneficial as compared to normal wheat roti as sorghum flour is good for health and free from gluten. This style of roti is consumed widely across most of the country but particularly in the states of Maharashtra and Karnataka, again best paired with seafood and stews like Natu Kodi Pulusu, Royyala Iguru, and Chicken Gravy.
Jowar ki roti recipe involves mixing the jowar flour with warm water to form a soft and pliable dough. Unlike the wheat dough the jowar dough is a little difficult to handle; you can spread a wet napkin on the rolling board and roll very small portions of the dough into circular discs. Fry the rotis on a griddle till they turn slightly brown in color. It is a very healthy roti and has a different taste altogether, somewhat like a mildly nutty taste.
Kulcha: A Punjabi Favourite
Kulcha is similar to bread but is prepared from the area known as Punjab. Sponge-like, puffy and usually stuffed with anything from potatoes to minced meat, kulchas are great with ‘heavy’ preparations such as chole.
To prepare kulcha, mix the quantity of plain flour with a pinch of baking powder, salt and yoghurt. Mix this together to make a soft dough and leave to stand. Take small portions of the dough, put whatever fillings you want in it such as potatoes or paneer, and fry the patties on a griddle or bake them in an oven until they are puffed up and browed.
Conclusion: Discovering Jagavi’s Kritunga
Jagavi’s Kritunga, the best restaurant in Hyderabad, is where you can experience the authentic flavours of Andhra cuisine. From the rich Natu Kodi Pulusu to the exquisite Chicken Biryani, every dish is a testament to the culinary heritage of Rayalaseema. Don’t miss the chance to try their traditional Ragi Mudda, a dish that epitomises the heartiness and simplicity of regional cuisine. Visit Jagavi’s Kritunga to embark on a flavourful journey that showcases the very best of Andhra and Rayalaseema delicacies.