Share
No meal in India is complete without roti or chapati or fulka. This quintessential flatbread has to be on the table of every Indian food and is as much essential as rice. Whether it is an Indian household or a proper Indian cuisine, chapatis are a must. North Indian people are particularly fixated on the chapati and it is quite uncertain what would they do without it. Famous saying “Roti, Kapda or Makan” even shows that chapati or roti signifies the basic necessity of a person in India. So basic and made with the simplest ingredients, Chapatis are quite tricky to make in the aspect of both the shape and the texture.
But have you ever wondered about the origin of these chapatis? We have some theories related to its origin. Traditionally made from whole wheat flour, these flatbreads are said to be originated in Persia as per some popular theories. Originally made from Maida, these flatbreads had their Indianized transformation with wheat in the state of erstwhile Awadh. Some theories believe that chapati was actually for travellers as they could hold on to their Sabji or curry with it.
As cited in various old texts, chapati or roti existed in India in the Harappan Culture as well. Since agriculture was a major occupation, people knew how to grow wheat, millet, bajra, and vegetables. According to Ramcharitamanas in the 1600 century AD written by Tulsidas, roti existed back then as it literally resembled the katori. The word roti is similar to the Sanskrit word ‘Rotika’ mentioned in the medical text Bhavaprakasa, written by Bharata-Mishra. Furthermore, Vaishnav old text speaks about the Jagannath or Krishna human avatar Madhavendra Puri, who by offering chapatis to Lord Gopala in the 15th century, made it a kitchen essential.
By the time chapatis made their way to every Indian table, they became a staple diet with the British Army. Roti complimented curry so well that it was loved more than rice. It is also believed that often, the British preferred ghee-laced chapatis as they felt it was lighter to digest and tastier. Another theory talking about the origination of chapati says that Bikrmi Shri Guru Nanak Dev Ji reached Manikaran with his two disciples Bala and Mardana. After days of walking, Mardana began to starve. Guru Nanak asked him to lift the stone there and find a hot water spring underneath. He then instructed him to roll out chapatis in the spring. But to Mardana’s despair, the chapatis drowned. And then a few minutes later they appeared on the surface, perfectly baked.
Too many theories and stories related to chapati but all we know is that we cannot consider having a complete meal without it. Talking about its different textures, the chapati in UP and Bihar is smaller and thicker while it is bigger and thinner in Maharashtra and Karnataka. In Punjab and Delhi, we get to see a lot of Naans and Khamiri roti. Rumali roti is also a delight often paired with fancy veg and non-veg dishes. Puris are a type of rotis fried in oil.
All can make chapati but making perfect chapati is not everybody’s cup of tea. It is indeed a challenge to make a perfect round chapati that too while retaining its softness. We have some tips and tricks to make a perfect chapati. Have a look.
- Use wholewheat flour and make the dough semi-soft.
- Add water (which is at room temperature) as needed to combine the dough.
- Once the dough is combined, it may be a little sticky. At that point, use some oil and knead the dough.
- Use your fingers and palm of your hands to knead the dough till it is soft and smooth.
- You can also set a 5-minute timer to knead the dough.
- Once the dough is ready, cover it with a soft cloth or kitchen towel and leave it for 5 to 10 minutes.
- After 5 to 10 minutes, check the dough and add water or flour if required.
- Re-knead it for 1-2 minutes.
- Roll the roti and cook them on the stovetop.
