What is difference between roti, paratha, chapati and tortilla?

Desi Chef answered 6 years ago

Roti, Chapati & Paratha are all Indian flatbreads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences: 

ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a "skin" or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as "phulkas" in the West & the South parts of India. Deep fried versions are known as "poori". http://en.wikipedia.org/wiki/Roti
http://en.wikipedia.org/wiki/Poori

CHAPATI is traditionally made from very finely milled whole wheat "chapati flour" and tend to be thin and papery. They are made using a 3 fold process into a triangular shape and then rolled out into a circle. Each layer is well oiled (ghee), resulting in thin layers. This type of flatbread is also known as "poli" and eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.

http://en.wikipedia.org/wiki/Chapati

PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee. 

http://en.wikipedia.org/wiki/Paratha

NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.
http://en.wikipedia.org/wiki/Naan

BHATURAS are fried versions of naans. They are eaten with chole
http://en.wikipedia.org/wiki/Bhatura

 

Source:

http://www.foodsubs.com/Flatbread.html
http://www.indianfoodsco.com/Recipes/bre...
http://store.indianfoodsco.com/InfoPage....
http://store.indianfoodsco.com/Info

 source:

https://answers.yahoo.com/question/index?qid=20081013075612AAkR6KB 

We often get asked what the difference is between all of those breads you can eat with dals or curries. 

There are basically 5 main types of bread that you can make (or buy) and these are roti, chapati, puri, paratha and naan.
Within each main bread type there are lots of different variants. For example, plain naan, garlic naan and peshwari naan.

A roti is an unleavened bread. In other words, it does not use yeast or any other ingredient to try and get it to rise.
The word roti tends to cover all unleavened breads, including chapati and paratha although, just to confuse matters, there is a specific bread called roti. Traditionally, roti is made from whole meal flour (called atta flour). 

Chapati (also known as chapatti and chapathi) is very similar to a roti with the main differences being that chapati is thinner and is made from whole wheat flour (rather than whole meal flour that a roti is made from). Like roti, chapati is unleavened.

Puri (also known as poori) is very similar to chapati with the main difference being that puri is deep fried, rather than pan fried. Again, puri is unleavened.

Paratha is layered chapati that is lightly fried in ghee, or oil. As well as layers being chapati, the layers can just be stuffed with vegetables such as potato, cauliflower and paneer.
Seeing that paratha is a form of chapati, a paratha is also unleavened.

Naan bread is leavened bread made with white flour. The bread is usually leavened with yeast and sometimes baking powder (or a combination of both).
Naan is thicker than the unleavened breads. Roti, chapati, puri and paratha are traditionally made on a tava or in a pan whereas naan is made in a tandoor.
A lot of naan recipes use a conventional oven to bake the naan, seeing that not many people have a tandoor in their homes.

And what are these breads used for? Well, paratha can be a snack or meal by itself, particularly if it is stuffed with vegetables.
The other breads are eaten as accompaniments for dal and curry dishes where they are eaten as a side dish, used to scoop up the food or used to clean up the plate.

source:
http://www.curryfocus.co.uk/Blog/2012/04/05/roti-chapati-puri-paratha-and-naan-breads/


The Spanish flour Tortilla is made with All purpose flour, milk, oil, salt and pepper.
The Indian Chapatti is make with whole wheat flour, water, oil, salt. You can make Chapatti with milk too..  and the methods are similar.
So, you can say that Chapati is whole wheat tortilla. It’s mainly the difference in flour and what you serve it with.




Tortilla is leavened while Chapatti is not.
http://www.ahomemadechef.net/indian-chapati-or-whole-wheat-tortilla/

Tempura Sayur

 

Bahan  :

100 g daun kol
100 g wortel
100 g buncis
100 g tauge

sayur lain yang bisa ditempurakan:
terung
wortel
asparagus
bawang bombay
lettuce
sawi 
kentang
ubi jalar dsb

1 batang daun bawang, iris
500 ml minyak goreng
1 batang daun seledri
 

Bahan adonan tepung :

2 sdm tepung beras
100 g tepung terigu
200 ml air es
½ sdt kaldu instan bubuk
½ sdt merica bubuk
ketumbar
1 sdt garam.
2 siung bawang putih, parut
 

Cara Membuat Tempura Sayur :

• Langkah pertama, Iris kasar wortel beserta buncis, dan daun kol. Kemudian campur dengan tauge, daun seledri iris dan daun bawang iris. Setelah itu sisihkan.
• Langkah kedua, membuat adonan tepung: campur tepung terigu beserta tepung beras, kaldu instan, air es, bawang putih parut, merica bubuk dan garam. Kemudian campur sayuran dengan adonan tepung, Setelah itu aduk rata.
• Selanjutnya, sendoki adonan, lalu goreng dalam minyak goreng panas hingga berwarna kuning kecokelatan dan terlihat kering. Setelah itu angkat dan sajikan dalam keadaaan hangat. 
•  

sumber:
http://www.resepmasakankhas.com/resep-membuat-tempura-sayur-enak-nikmat/

 

Example of frying time;

• Vegetable. 160～170℃ one side 1minute each. Total of cooking time is 2-2½ minutes.
• Sea food. 190℃ your ingredients as fresh as you can eat as sashimi (raw). You just fry them very quickly around 10 to 20 seconds. If you use frozen ingredients, defrost them first and wipe off any water using kitchen towel.  Also, it needs to fry longer.
• Leaf vegetables. Such as leaf of celery, Mitsuba (Japanese herb). First of all, sprinkle some plain flour on both sides of the leaf and then put add the tempura batter mix. This technique keeps the batter nicely on the leaves. 160℃. Little bit lower temperature makes it tastier and avoids burning as well.

Read more: http://www.go-japanese.com/tempura-recipe#ixzz3MCesmehu

Versi 2

Bahan

200 g Tepung terigu
400 ml Air matang
2 Telor
600 ml Minyak
1 Timun Jepang
1 Paprika merah
1 Bawang bombay


Cara masak

1. Masukkan air di lemari es samping dingin, atau campur dengan es batu. Cuci timun jepang dan paprika. Iris paprika dan timun jepang panjang sekitar(10 cm) dan tipis (6 mm). Ambil kulit bawang bombay dan iris bentuk lingkaran.
2. Pisah kuning telor dan masukkan dalam mangkok. Tambah tepung terigu dan pelan-pelan tambah air sambil aduk-aduk. Jangan terlalu banyak aduk, seharusnya tidak halus tapi ada gumpalan kecil.
3. Panaskan minyak dengan api besar. Saat panas, masuk sayuran dalam tepung terus masuk wajan. Goreng selama sekitar 4-5 menit, dan taruh di kertas supaya tidak berminyak lagi. Yakin tidak goreng terlalu banyak bersama, goreng per porsi

sumber :

http://www.seleramakan.com/resep/Sayuran_Tempura

The Best Sweet and Sour Sauce

Ingredients:

Yield:1.5 cup
Units: US | Metric

• 1 cup pineapple juice
• 1/3 cup water
• 3 tablespoons vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch

Directions:

Combine all ingredients in a sauce pan.

Cook over medium heat until thick, stirring constantly.

Pour over chicken, meatballs, smoked sausage, veggies, etc.

Source :
http://www.food.com/recipe/the-best-sweet-and-sour-sauce-76003?mode=us&scaleto=1.5&st=null

Steak Tempe

Bahan:
1 kotak tempe, dipotong dan digoreng sebentar tidak sampai kering
3 sdm minyak sayur
1 sdm kecap manis
garam, gula dan merica secukupnya
1 batang bawang preh dicacah tipis
seledri secukupnya cacah halus
1 butir telur
1 sdm tepung kanji
tepung panir secukupnya

Bahan Sajian
1 porsi kangkung dan taoge kukus
saus kacang siap pakai (bisa juga menggunakan bumbu pecel)
 
Cara Membuat
1. Giling tempe dengan bawang preh, dan minyak sayur hingga halus. Pindahkan pada wadah.
2. Masukkan kecap manis, garam, gula dan lada. Aduk hingga merata (bila perlu menggunakan tangan yang bersih). Masukkan seledri dan tepung kanji, aduk kembali.
3. Ambil satu bagian adonan tempe. Bentuk bulat dan pipihkan, sisihkan. Lakukan terus hingga adonan habis. Celupkan dalam telur dan balur dengan tepung panir.
4. Panaskan minyak goreng, goreng semua steak tempe hingga kuning keemasan. Tiriskan.
5. Sajikan dengan bahan sajian dan saus. Lebih nikmat dengan nasi panas.
Tips: Bila Anda tidak memiliki minyak sayur, Anda bisa menggunakan minyak sayur pada tuna kalengan rasa original. Rasa ikan dan aromanya bisa menambah selera. Selamat mencoba.


 sumber :

http://www.vemale.com/kuliner/resep-makanan/73285-resep-steak-tempe-mudah-dan-sehat.html


 

Burger Tempe Saus Lada Hitam

 

Bahan Tempe:
300 gram tempe, kukus 15 menitan, kemudian dihaluskan
1 batang seledri, cincang
1 butir telur, pisahkan bagian kuning telurnya
1 buah bawang Bombay, cincang
1 buah bawang putih, cincang
1 batang daun bawang, iris tipis bagian yang putih
1 sdm kecap manis
1 sdt merica bubuk
1 sdt garam
1/4 sdt pala bubuk
2 sdm margarin untuk menggoreng
4 lembaran keju

Bahan Saus Lada Hitam:
1 buah bawang bombay, cincang halus
1 sdm saus tomat
2 sdt kaldu bubuk
1 sdt Lada Hitam bubuk (lebih enak yang baru digerus dari utuh) bisa ditambah/dikurangi sesuai selera
1 sdt garam atau sesuai selera
1/4 sdt gula atau sesuai selera
1/2 sdt pala bubuk
1 sdm terigu
200 ml air
1 sdm mentega untuk menumis

kecap manis secukupnya

Cara Membuat:

1. Saus: Tumis bawang bombay dengan mentega hingga harum, masukkan terigu, masak dengan api kecil hingga rata kemudian tambahkan air. Masukkan kaldu bubuk, garam, gula, lada hitam, pala bubuk, saus tomat. Aduk hingga mendidih dan kental.
2. Tempe: Tumis bawang putih, masukkan bawang bombay dan daun bawang, aduk hingga layu, angkat. Campur dan aduk semua bahan kecuali putih telur.
3. Bentuk adonan menjadi bulat pipih dengan garis tengah lebih kurang 7 cm dengan ketebalan lebih kurang 3 cm.
4. Lumuri seluruh permukaan adonan yang telah dibentuk, dengan putih telur.
5. Goreng dengan margarin sampai kecoklatan.
6. Selipkan diantara roti yang telah dibakar dan tumpuk dengan lembaran keju, daun selada, tomat serta saus tomat. Siram dengan saus lada hitam.
7. Siap disajikan.

 

SUMBER :

http://www.vemale.com/kuliner/resep-makanan/67350-resep-burger-tempe-saus-lada-hitam.html

Jianbing, Martabak Beijing

Ingredients:


1 1/4 cups all-purpose flour
1 1/2 tablespoons oil
1/2 cup milk
1/2 cup water

4 small green onions, sliced thin
8 teaspoons cilantro, chopped
1/2 cup hoisin sauce
1/2 cup mild Chinese chili sauce
1 cup water

 4 eggs, small, medium

2 crispy bread crackers (You Tiao/Chinese Cruller/Cakwe)


serve : 4




 Directions:
1、To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.


2、In a small pan, add ½ teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add ½ cup water, and stir. Set aside for later use.

3、Using a folded paper towel, coat the bottom of a large skillet or hot plate with ½ teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour ¼ cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.

4、Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.

5、Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.

6、Using the back of a spoon spread ¼ of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.

7、Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.

8、Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.

9、Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.



Read more at

http://www.chinesetimeschool.com/id-id/articles/chinese-style-jian-bing/

http://www.food.com/recipe/beijing-style-jian-bing-412793

 

Risoles Isi Sayuran & Ikan

 
Bahan Untu Kulit Risoles :

• 150 g tepung terigu
• 1 butir telur, kocok lepas
• 1 sdm mentega/margarin, lelehkan
• ¼ sdt garam halus 
•  300 ml air

Bahan Isi Risoles :

• 60 g wortel, potong korek api
• 60 g kol, iris halus
• 60 g tauge
• 60 g daging kakap cincang
• 1 batang daun bawang, iris halus 
• 3 siung bawang putih, haluskan
• 4 butir bawang merah, haluskan
• 1 sdt ketumbar, haluskan
• 1/2 sdt lada halus
• 1 sdm kecap asin & manis
• 1/2 sdt garam halus 
• 1 sdt gula pasir
• 3 sdm minyak goreng

Bahan Lapisan Risoles :

• 2 butir telur, kocok lepas
• 60 g tepung panir 

Cara Membuat Risoles Isi Sayuran :

1. Kulit: Campur tepung terigu, dengan air, mentega, telur dan garam, aduk rata. Saring. Panaskan wajan datar anti lengket yang telah diberi sedikit minyak. Tuang satu sendok sayur adonan kulit. Buat dadar tipis. Lakukan hingga adonan habis. sisihkan.
2. Isi: Panaskan minyak, tumis bawang merah, bawang putih dan ketumbar hingga harum. Masukkan daging ikancincang, aduk hingga ikan berubah warna. Masukkan wortel, kol, daun bawang serta tauge. Bumbui dengan lada, garam, kecap asin dan gula pasir. Masak sambil sesekali diaduk hingga semua bahan matang. Angkat.
3. Melipat :Ambil satu lembar kulit risoles. Maukan 2 sendok makan bahan isi. Lipat dan gulung. Lakukan hingga habis. Rekatkan dengan telur atau menggunakan sisa adonan kulit.
4. Celupkan risoles ke dalam kocokan telur dan gulingkan ke atas tepung panir hingga seluruh permukaan terselimuti tepung. Untuk hasil maksimal, ulangi celupkan risoles kedalam tepung dan gulingan keatas tepung panir, hingga seluruh permukaan terselimuti tepung.
5. Panaskan minyak, goreng risoles hingga matang dan berwarna kuning kecokelatan, angkat. Atur di dalam pirirng saji.
6. Hidangkan hangat Beserta cabe rawit atau sambal (Bagi yang suka pedas)

Untuk 12 Buah
Tip:

• Isi bisa diganti dengan ragout daging atau udang atau telur atau ayam
• Selain itu bsa juga ditambah dengan sayuran lain misalnya kentang dan wortel saja.
• Untuk daun bawang, kalau tidak suka bisa diganti dengan seledri, sebagian lebih menyukai karena bisa membuat risoles lebih harum dan agak tahan lama.
• Setelah di panir, bisa langsung digoreng atau masukkan risoles ke dalam kulkas, bisa untuk 2 hari. Goreng ketika ingin di sajikan.
• Setelah selesai menggoreng, letakkan risoles dengan posisi berdiri, gar minyaknya langsung turun ke bawah, dan tidak mengendap di tengah2 risoles.

Sumber : Pribadi
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