Roti
by Sangeeta Khanna

(ISBN:81-207-1957-3 ~ Pub Year: 1998 ~ Pages:102 ~ Binding: Paperback ~ Publisher: Sterling)

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Cooks have discovered the delights of Indian food in a big way. This collection of delectable recipes presents the 'roti' in multiple rolls, parathas, puris, kachoris, chillas, etc. These spicy and tantalizing rotis will add a desired dash of Indian romance to a gourmet's kitchen.

Roti (Indian Bread) is the staple food of India. To be a successful cook, one has to master the art of making these varieties of breads - rotis and naan - which require the basic know-how and perseverance and meticulous practice. The basic ingredients used in this book is whole wheat flour. Refined flour - Maida - maize flour, barely valour and rice are also used.

In North and Central India whole wheat flour is mostly widely used in the preparation of Indian bread, though in the Southern and North-eastern States of India, Roti is getting popular and widely consum4ed, and is replacing rice to a large extent. Roti is nothing but flour, salt and water which is mixed and kneaded to form a dough. It is earlier to make the Indian breads than the Western type of bread.

Recipes in this are easy to follow, economical, less time-consuming and highly nutritious; they could be plain or stuffed, shallow fried or deep-fried,.


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