Difference between Roti and Paratha
In fact, this is almost the same process to make a paratha as well. However, it includes a few additional steps. Once the dough is rolled out, it needs to be oiled (or butter or ghee if preferred) and then folded into half. If stuffed paratha, then the stuffing is placed in the center before folding. Then, oil it again and fold it into quarters. It then needs to be rolled out into either a circular or triangular shape, according to preference.
The paratha is then cooked onto the tawa. The cooking process again slightly differs from the roti. Once the paratha is placed onto the tava, it needs to be fried rather than cooked dry as in the case of the roti. After one side of the paratha is cooked, it needs to be flipped. Oil, butter, or ghee is than liberally spread on the surface of the paratha and it is flipped again. Oil, butter, or ghee is then spread on the other side. Once the paratha is cooked evenly on both sides and has turned golden brown, then it may be removed from heat. It is best eaten hot, right off the tava, though it may be stored without consequence.
As it can be seen, there are many similarities between a roti and a paratha, which is why the two are often confused. However, in summary, the primary difference between them is that paratha tends to have layers, which the roti does not. Also, the paratha is basically fried with oil, butter, or ghee, whereas roti is cooked without these things.
Comparison between Roti and Paratha:
Roti | Paratha | |
Also known as | Chapati, Phulta, Tandooti Roti | Parantha, parotha, stuffed paratha, lachha paratha, etc. |
Category | Type of Indian flatbread | Type of Indian flatbread |
Flour | Is typically made from whole wheat flour (atta) | Can be made from whole wheat flour (atta) or all-purpose flour (maida) |
Oil | Usually cooked with oil | Fried with oil, butter, or ghee |
Layers | Typically does not have layers. | Thicker. Can have multiple layers. |
Stuffing | Typically not stuffed | Can be plain or stuffed with various fillings |
Cooking | Make dough from atta (whole wheat flour) and water Add salt and oil to taste Keep dough aside to proof Divide dough into small palm sized portions Roll each portion into a thin flat circular shape Cook roti on a hot tava (flat skillet) Remove from tava and eat or store | Make dough from atta (whole wheat flour) and water Add salt and oil to taste Keep dough aside to proof Divide dough into small palm sized portions Roll each portion into a thin flat circular shape Place stuffing in the center Fold it into itself and roll again Cook on hot tava (flat skillet) Spread oil, butter, or ghee on the surface and flip Continue to cook, adding oil as necessary Remove from tava and eat or store |
Reference: Wikipedia (Roti and Paratha), Indiamarks, Curry Focus Image Courtesy: YourStory.com, bombaywallafoods.com
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