Who doesn’t like to eat 1 meal with roti a day? Roti has been the staple food for many Indians for centuries, ranging from the atta, maida, and bajra varieties. While this version of flatbread is more commonly used and consumed by Indians, its distant Mexican cousin, the tortilla, is often mistaken for it. While both variants belong to the same family, they are very different from each other and the latter is made from a specialized form of cornmeal.
Cornmeal may attract the mazze ki roti on your food pallet, but it’s not the same. In fact, these ingredients are common for tortillas, nachos, and even quesadillas that you can easily devour. It is a nixtamalized version of cornmeal that is not readily available in India. However, their preferred tortilla form and baked nachos are available at the nearest retail stores and famous restaurants.
How is the Mexican tortilla made and how is it different from Indian rotis?
To make the Mexican version of our Indian flatbread, you would need Masa Flour from the USA as this mix is not available here. The Mexican variant comes with a pinch of solt to make a nice soft dough that spreads like your regular roti and cooks in a flat skillet. It is served hot and fresh with vegetables and sauces.
Although this version is apparently easy to prepare and consume, it is considered a light snack and works well in Mexican venues throughout India. Indian roti is a more elegant way of eating that is incorporated into lunch and dinner dishes. Eating this as an omelette would not give the same texture or flavor. Also, there would be a difference in texture since the Mexican tortilla is finer.
What cuisine do you prefer?