......You can buy tortillas (rotis) in US stores and they will last that long. Ha ha, only because they are pumped full of preservatives!
Yup, Thepla are your only option. My wife uses curd to bind the flour and we use it for 3-4 days if required. They can definitely be used for longer period if stored appropriately.
I read it somewhere that prior to refrigeration, salt was used as a preservative. I don't know how that would work.
Yup, Thepla are your only option. My wife uses curd to bind the flour and we use it for 3-4 days if required. They can definitely be used for longer period if stored appropriately. Recipe please!
Recipe please! No idea about. If you are serious about it I'll get it from wifey. AFAIK she uses curd instead of water for binding the flour.
Theplas...last longer...i take them on train journeys...can have them with tea, achar, curd or any curries
Theplas are nothing but Masala Rotis - the difference between Roti and Thepla apart from Masala is that Theplas are made a little thicker than Rotis (Remember Gujju Rotis usually are very small in size and thickness - Phulka if you can relate to that). Theplas and Bhakri both packed properly in foils last quite long. I remember in 2003 when we had gone for a month long
Europe tour we had packed both these items in packs of 10 per foil. So you open one foil and consume the entire thing. Colder weather of course helps in the rotis lasting longer. I also think any roti laden (or over laden) with ghee would last longer. Think of Besan Ladoos or Gud Papdi - these lasted our entire Ladakh trip of 15 days+ without any complains and no special storage either. Recipe is simple Voila! Pack them in small quantities in aluminum foils and put these packs into zip lock bags. When eating - open one foil and finish those. Restoring may not be a very great idea. Hope this helps! Last edited: Sep 7, 2014
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We finally settled for salt and masala punjabi Parontha with excess oil. Lasts around 4-5 days in cold climates, and 2-3 days in not cold climates Mallika is a content writer and a foodie who loves her native Indian cuisine. She enjoys exploring the cuisine and sharing it with others. Road trip Road trips are fun for those who love travelling and have a good time with family and friends. A Road trip - a self-organised trip and a long-distance journey by road, usually travelled by automobile. There is no particular distance or range to set to qualify for a road trip. It can be a short trip, an adventurous one, a road trip picnic, an excursion, a pilgrimage road trip or a vacation road trip. Planning and carrying food for a road trip is one of the good things to do on a road trip. The food items for a road trip should be fresh for longer hours. Generally, homemade foods, fresh vegetable slices, fruits, sandwiches, nuts, store-bought snacks like chips, chocolates, energy bars, crackers etc., are preferred. A roti basket From the basket of Indian foods, rotis (Indian bread) is one such food item that is easy to prepare and pack for road trips. Homemade rotis are healthy, yummy and paired with different durable side dishes. Let us see 15 rotis from different Indian regional cuisines that make a good choice for road trips. These rotis will be fresh for at least 10 to 24 hours. Note: 1.Occasionally, "roti" is used as a generalised term for Indian bread. In this article, it is used as such a term for different Indian breads discussed here and hence, the title of this article is named creatively. 2. In this article, the general recipe for cooking roti is not given but ingredients for making the doughs are given for reference. A roti bag Kathi roll packings Packing tips of rotisPreparing roti is one thing and packing them is another thing. The packing should retain freshness and prevent the sogginess of rotis.
Cuisine: North IndianHomemade chapatis 1. Classic ChapatiChapati, also known as roti, is the basic Indian bread and a staple food in North India. In the South, it is a breakfast and regular dinner (meal consumed at night) item. It goes well with many side dishes, both veg and non-veg but a side dish that remains fresh for longer hours is the catch. One such simple and tasty side dish is a spice podi. Its combination with chapati is an easy and classic choice for road trips! Side dish: spicy groundnut or peanut podi phulkas Scroll to Continue 2. Masala PhulkaPhulka is another type of roti that is slightly different from chapati though both are made from wheat flour. In simple terms, it is oil-less, smaller than chapati and round in shape. Generally, the dough for phulka and chapati has wheat flour, salt and water but in masala phulka, some spices are also added for taste. Ingredients for dough:
Side dish: spicy coconut podi Potato roti 3. Potato or aloo RotiPotato roti and aloo paratha are different. In aloo paratha, potato masala is stuffed and rolled in the prepared dough but in potato roti, boiled and mashed potatoes are added during the preparation of the dough. The taste of both rotis differs due to the difference in the preparation. Ingredients for dough:
Side dish: any pickle Cuisine: PunjabiSpinach Paratha 4. ParathaParatha is stuffed chapati, in simple terms. There are several parathas, but two of the most popular ones make a good choice for journeys. They are aloo masala(stuffed potato) paratha and palak (spinach) paratha. The aloo masala is stuffed into the paratha while rolling, whereas the palak masala paste is added to the dough while making the paratha. Both have a shelf life of 24 hours which makes them a tasty choice for road trips. Side dish: Mango pickle Butter rotis 5. Butter RotiButter roti is a simple Indian bread that has the usage of butter in the dough, and for cooking the roti as well. Melted butter makes the roti soft, puffy and tasty. The roti is cooked on a low flame, slowly to maintain the softness and puffiness. Ingredients for dough:
Side Dish: Simple potato fry or pepper chicken fry Cuisine: MughlaiReshmi garlic roti 6. Reshmi Garlic RotiIt is a super soft roti as the name suggests. The distinct ingredients of this roti are garlic, potato and milk, used in the dough and the roti is cooked with ghee or clarified butter. All these ingredients make this roti super soft and yummy with the nutty flavour of white sesame seeds. Ingredients for dough:
Side dish: Dry paneer kebab or dry chicken kebab Mughali roti 7. Mughalai RotiOriginated in the royal kitchens of the Mughal kings, this roti is another yummy food for road trips. Ingredients for dough:
Instructions:
Cuisine: GujaratiMethi thepla 8. Methi TheplaTheplas are everyday rotis in traditional Gujarati households. It is one of the apt foods to carry along on a journey as it remains fresh for 2 to 3 days. In the traditional recipe, the curd is used in the dough preparation but for journeys, it is avoided to increase the shelf life. Ingredients for dough:
Side dish: Mango sweet pickle or any relish Layered pickle roti 9. Layered Pickle RotiIt is a traditional Gujarati recipe with simple ingredients. As the name suggests, the roti is layered with a mango pickle and cooked with oil or ghee. No side dish is required for this roti. Ingredients:
Instructions:
khakhra 10. KhakhraKhakhra is a dry roti that resembles a thin cracker. It is a popular, Jain food eaten for breakfast. It is one of the best snacks to be carried on a road trip. The difference between a normal roti and a khakhra lies in the roasting technique used to achieve the crispiness of this roti. After rolling the roti with the required dough, it is cooked on a low flame. Very slow roasting and pressing with a wooden press makes the khakhra crispy like a cracker. Ready-made Khakhras with different flavours are available in the market as well. Cuisine: AwadhiRumali roti frankie 11. Mini Rumali Roti FrankieRumali rotis originated in the royal kitchens of Lucknowi nawabs. This roti is an innovative recipe in which a mini rumali roti is made into a Frankie or roll or a wrap. The filling has to be a dry filling such as minced mutton, paneer or egg bhurji to increase the shelf life of the roti. Do not use onions or any raw vegetables and sauces in the Frankie but sprinkle some spicy Frankie masala powder to complement the taste. Cuisine: MaharashtrianPuran poli 12. Puran PoliPuran Poli, also known as bhaksham, bobbatlu, oligalu, holige, obbattu, Puran puri and Vedmi in different Indian languages. It is known as Puran Poli in Maharashtrian cuisine. It is a sweet, stuffed roti and easily has a shelf life of 2 to 3 days. A thick paste of split Bengal gram, jaggery, cardamom powder and nutmeg powder is made and it is used as the filling for roti. Roti can be made with either wheat flour or all-purpose flour and cooked with ghee. It is a lip-smacking item for sweet tooth people for road trips. Thalipeeth 13. ThalipeethThalipeeth is an authentic, mixed flour roti of this cuisine. It is made with 5 types: wheat, jowar, gram flour, pearl millet (bajra), and rice flour. Ingredients for dough:
Side dish: any pickle Cuisine: South IndianJowar roti 14. Jowar RotiJowar roti also known as Jowar bhakri is made with jowar or sorghum flour. It is the second staple roti after chapati. It is a healthier option and also vegan and gluten-free. It is larger than normal chapati. The texture of this roti is a little bit harder than chapati which makes it tastier to enjoy this roti with any non-veg curry, veg masala and any south Indian dal. Side dish: Thick Sorrel dal any South Indian thick dal.
Adai roti 15. Adai RotiAdai is traditionally a dosa prepared with a batter of mixed dals and belongs to Tamil cuisine. Adai roti is an innovative twist to the traditional recipe. In the Adai recipe, mixed dal batter is used but in the roti version, dal flour is used to make the roti. It is also a mixed flour roti like Thalipeeth of Maharashtrian cuisine but the ingredients used are slightly different. The dals are mixed with whole wheat according to the ratios and converted into the mixed flour. This mixed flour is used to prepare Adai roti. Ingredients for dough
Side dish: Any South Indian pickle Next time, enjoy your road trips with these healthy rotis and make them memorable. Happy cooking! © 2021 Mallika Lotus Mallika Lotus (author) from Hyderabad, India on August 25, 2021: Thank you @ Rozlin Rozlin from UAE on August 24, 2021: Well written article, Mallika. All rotis packed with lots of nutrition. Thanks for sharing. Mallika Lotus (author) from Hyderabad, India on August 24, 2021: Thank you @Chitrangada Sharan Chitrangada Sharan from New Delhi, India on August 24, 2021: Nice and informative article, about the different rotis. They are all delicious and nutritious. Well presented and interesting. Thank you for sharing. How do you pack a roti for travel?Use a butter paper in between each Chapati if you want to carry it for long journeys. You can also use an Aluminum foil and prepare wraps by stacking Rotis on top of each other. If you want to pack Chapatis separately, keep them in a safe place in your bag. Don't put extra weight on them.
How do you keep roti warm for a long time?You can still keep your rotis warm. Just wrap your rotis in the muslin cloth, then cover it with aluminum foil. Put it on a steel plate and cover it with another steel plate. This way can be adopted in emergency situations but it's always better to have a roti box for better results.
How can I keep roti warm and soft for long time?You can also wrap the rotis in aluminium foil and store in an airtight container to keep them fresh for a whole week! If you want to store chapatis for any longer than a week, it will be a better option to store rolled chapati dough in a ziplock bag by putting butter paper in between them.
How do you pack a roti in a lunch box?If you are packing the rotis for lunch, wrap them in an aluminium foil. If you want to store them, wrap them with a muslin cloth and place them in a casserole. Leftover rotis can be reheated either in microwave or on the stove.
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