We have the tradition of making delicacies, especially during the festive time. Many of us do get excited to make Rotis at home and Tihar without varieties that feel incomplete. Today, let’s know more about a few kinds of Rotis.

The most needed break, the time of getting indulged in delicious foods, no assignments, no deadlines, just you and your loved ones, it is the time for festivity. Hindu culture appends many festivals, one of which is Tihar. Since we are talking about it, Rotis might as well be the highlight.

Lakhamari

Interestingly, different regions of Nepal make different kinds of Rotis during Tihar. If we are to visit the Newar community, especially in the Valley, Lakhamari is mainly a delicacy. And yes, Lakhamari is a type of Roti. It comes in varieties of shapes and sizes, but the taste and the texture remain the same. A little crispy and crunchy, completely sugar-coated on the outside, and mouthwatering!

Fini Roti

However, if one has diabetes, or is avoiding sugar for some reason, Fini roti can the best option. It is a multi-layered bread that is deep-fried in oil and has a bland taste. Mostly, it is served with meat, Achaar (Pickle), or vegetable curry during the festival. The deep frying technique makes it very crispy like a puff and the ghee used in making the batter adds another layer of aromatic deliciousness. This kind of roti has become a staple in the festive platter.

Chini Roti/ Anarasa

Rotis mostly requires a lot of time and mainly the technique. Maybe, it is not complex but certainly, tricky. And when we talk about the technique, Chini roti also known as Anarasa tops the list. I had tried making it once, and let me spare you the details, but it was a disaster. In this roti, you do not use water and the dough stays together just with melted sugar. Also, it is not deep-fried but fried only on one side over a pan and topped with sugar again. Imagine, the level of sweetness!

Sel Roti

Sel Roti must be the most common type of roti that can be found all over Nepal. Whether it be auspicious puja or Tihar, we can see some ring-shaped bread on every plate. The crisp, fluffy, sweet, a little aroma of added masala, with the rice flour deep fried in a generous amount of hot oil is the favorite choice for many of us.  The batter of Sel roti needs quite a lot of preparation as well as the ingredients.

 

The roti-making session at home every Tihar is something I always look forward to. Strangely, I find it very much interesting that different places in our country have unique food choices and in this case, the types of Rotis. It might be a little time-consuming and tricky, but it is fun to try making at home. So many choices are there, which one is your favorite?