The Techniques of Preparing and Eating Roti that Makes it More Delicious and Unique

As a typical Indian recipe, roti tastes better when you eat them with hands instead of using spoons or knives or forks. Roti is a type of round-shaped flat-bread made out of whole wheat flour mixed with salt and oil and popularly consumed across the Indian subcontinent from ancient period. However, there are different as well as specific techniques of making roti such as gradual adding of water into the flour to bring an appropriate consistency, appropriate procedures of mixing flour and pressing the dough to make small pieces of balls or cakes before shaping them into flat-bread etc. Though these techniques are traditional, professionals of Indian cuisines and restaurants such as Rotimatic have over the period developed the skills and arts of making roti unique.

Process of Making Roti:

As said earlier, the roti is made out of whole wheat flour, salt, water and oil. However, people in different regions also use other ingredients such as millets and corn instead of wheat flour and add them in wheat flour. To begin with the process of roti making, flour is mixed with a little bit of salt and then gradually mix water into the flour while pressing the dough to bring consistency. Then, the dough is divided into small balls and rolled into round-shaped flat-thin bread and cooked normally in an oven or on a frying pan called tawa or on an open fire. There are numerous different types of roti consumed across India as well as across the Indian subcontinent with different names and flavours. The recipe is believed to be originated in India or Indian subcontinent from time immemorial.

How to Eat Roti:

As the Chinese have their unique way of eating with sticks, the roti is normally eaten using hands or fingers of one hand. This process of eating roti involves the thumb to press and hold the roti at one end and tear the roti using forefinger and middle finger. However, the people who find the technique too difficult to use can use a knife and fork to eat the roti by cutting the roti into appropriate bite-size. The cut piece of roti is then used to wrap curry or other vegetable and non-veg items and then eaten while eating the roti by hand. One may question the hygienic risks of taking roti using hand but washing the hand appropriately before eating roti can reduce the risks of eating roti by hand substantially.

Benefits of Consumption of Roti:

Roti consumption is considered beneficial to health with high nutritional value. Roti contains rich fibre and carbohydrate but no fat.  In addition to this, the roti also contains complex carbs that provide sustained energy. The roti is high in protein and has a low glycaemic index ultimately making it suitable for weight loss and metabolism.

Numerous Rotimatic reviews from around the world have already established the numerous health benefits of roti and physicians across the world have been prescribing to consume roti instead of other food recipes, especially during ailments.

 

James Loveland

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