In India, each state has its own variety of making roti, mostly using the local available grain. Generally, roti is made from firm dough combining wheat flour, salt and water together. When small portions of this dough are rolled out into disc shape using a rolling pin and cooked on both side on a preheated dry skillet or tawa, it is called a chapatti.
In some regions, it is partly cooked and then put directly on high flame till it blows up like a balloon. The hot air inside the roti cooks it rapidly and this variety is popularly known as Phulka. When we deep fry the small sized discs in hot air, it is called as puri. Another variant of roti is the naan which is made with Maida, yeast and oil in special type of oven called tandoor. The same maida dough rotis when deep fried are known as batura. Lachche in Hindi means group of long strands. As the name indicates lachcha paratha has strands within circle and is made using the whole wheat flour.
BUTTER NAAN
Naan bread stuffed with butter, a nice crispy one.
Tandoori Roti
Paneer Kulcha
Lachcha Paratha
BEST PARATHAS IN MUMBAI
(1) Khasiyat – The Paratha House, Vile Parle West
Where: 21, Dashrathlal Joshi Road, Vile Parle West, Mumbai
(2) Curry Me Up, Andheri West
Where: K 77, JP Road, Behind Seven Bungalows Garden, Near Nana Nani Garden, 7 Bungalows, Andheri West
(3) The Bombay Canteen, Lower Parel
Where: Ground Floor, Process House, Kamala Mills, Near Radio Mirchi Office, S.B. Marg, Lower Parel, Mumbai
(4) Papa Pancho da Dhaba, Pali Hill, Bandra
Where: Gasper Enclave, St John’s Road, Near Rupee Bank, Pali Hill, Bandra West
(5) Paratha Mantra, Kala Ghoda
Where: Navbharat House, 6/8 Burjorji Bharucha Marg, Military Square Lane, Opposite Kalaghoda Cafe, Fort, Mumbai
