In Indian cuisine, Chapati come in many different forms. Each region will have a take on it and that take will differ from village to village and home to home. There are no right or wrong answers when it comes to making chapati – it’s all down to personal choice. Roti is a staple food in many parts of the world, especially in South Asia. It’s a type of flatbread that’s made using whole wheat flour (atta), water and oil (optional). But don’t let its simplicity fool you, my friends. Roti is a true superhero when it comes to satisfying hunger pangs and an essential on the Indian table. We usually use chana dal to make these parathas. However you can also use moong dal to make moong dal paratha. With mung lentils you have to be careful when cooking them so that they don’t end up being lumpy or pasty. The paratha’s taste will change with mung lentils. The best flour for making Indian roti is wholewheat flour, which is sometimes called ‘atta’. This is a perfect balance of the right texture and flavour for soft roti.

The key is to use the right amount of stuffing in your paratha. Don’t under stuff or over stuff. After making a few parathas you will come to know the right proportion of the stuffing. This puffy, blistered Bullet Cheese Naan has a chilli-cheese stuffing and is the softest, most delicious bread for mopping up curry, daal or even eating with your favourite tandoori dishes. This spicy take on cheesy garlic naan is a must for chilli lovers. Grab my Cheese Naan recipe here. Other types of kulcha: Aloo kulcha, plain kulcha, matar kulcha, Amritasri kulcha, bread kulcha, cheese kulcha. Cheese Naan recipe Bullet Cheese Naan The best cheesy naan Cheese naan recipe Atta comes in different grades and the type of milling will affect the end result. Some brands I like are Tesco, East End, Pilsbury and Elephant Atta. I tend to go for ‘Chakki’ or ‘Medium’ mills.I don’t often cook my roti over an open flame because they’re so soft, they’d just break. They still puff up like hot air balloons as they cook on the lodhi. Memories of my mother’s Roti Recipe – Homemade Indian Chapati

Other types of paratha: Mooli paratha, laccha paratha, pepper paratha, Malabar paratha, parotta, daal paratha, paneer paratha, keema paratha. Paneer Kulcha recipe How to make Paneer Kulcha Kulcha with paneer filling Paneer Kulcha recipe Other types of naan: Garlic naan, chilli naan, chur-chur naan, pudina naan, coriander naan, keema naan, khameeri (yeast) naan, yoghurt naan, Peshawari naan.Softer and smaller than your average North Indian-style (tandoor cooked) roti (the kind you get in most Anglo-Indian restaurants), these Phulka have oil in the dough and are cooked on a super-hot steel pan (called a tawa or lodhi). So delicious and toasty! Make sure that you don’t add too much dal stuffing in the paratha, so that it does not break. Also remember to chop the onions and green chillies finely. Shana Frozen Wholemeal Chapatti is a delightful recipe from North Indian cuisine. Generally, Wholemeal Chapatis goes well with all types of chutneys and gravies. Shana Frozen Wholemeal Chapatti is the best choice for your healthy cravings. Crispy, flaky Aloo Paratha(Potato-Stuffed Flatbread) are an emblem of soulful Indian home cooking.Almost every home has their own unique recipe and technique for making this delicious North Indian stuffed flatbread. Here’s my recipe for Aloo Paratha.