Roti is the heartbeat of the Nepali meal. Whether it's a festival feast or an everyday dinner, freshly made roti elevates every dish. Here are 5 traditional recipes you must try.
1. Sel Roti (Festival Bread)
Sel Roti is a ring-shaped rice-flour bread traditionally made during Tihar. Mix 2 cups of rice flour, ½ cup sugar, ¼ cup ghee, and enough water to make a thick batter. Deep fry in circular motions in hot oil until golden brown. Crispy outside, soft inside — perfect with achar.
2. Chapati (Everyday Flatbread)
The simplest daily roti. Mix 2 cups whole wheat flour with water and a pinch of salt to make a soft dough. Roll into thin circles and cook on a dry tawa until brown spots appear. Serve hot with dal and vegetables.
3. Millet Roti (Kodo ko Roti)
A nutritious flatbread from the hills. Mix kodo millet flour with warm water and salt. Cook on a flat griddle, pressing gently. Rich in fiber and calcium, this is a staple in Hilly Nepal.
4. Maize Roti (Makai ko Roti)
Roasted and ground maize flour mixed with warm water and salt. Pat into thick rounds and cook on a griddle. Traditionally served with ghee and achar.
5. Rice Flour Roti
Soft and gluten-free. Boil water, add rice flour and mix quickly into a dough. Roll into thin circles, cook on a tawa. Delicious with curries.