What is that Kanai roti, which is said to be the best in the world, what is its relation with India

Roti canai was recently declared the best roti or bread in the world by Taste Atlas. It means to roll thin. You may be surprised that although this roti is not made in India, it is related to Indians. They invented it centuries ago. Roti canai is a flaky flat bread made from flour, water, eggs and ghee or oil. It is also called canai paratha.

Now this roti is considered the identity of Malaysia. It is believed that it originated in India when Indian labourers went to Malaysia during British colonial rule in the 19th century and took its recipe with them. Slowly it became popular there. It is also very famous in Singapore but it has definitely disappeared from India or its method has changed.

Served with curry
This roti is a major breakfast and snack food in Malaysia and Singapore, which is often served with curry. There are hundreds of types of rotis made in the world. In India itself, more than 150 types of flat rotis are made.

Roti canai is considered one of the best breads in the world, and in some places in Malaysia it is also called “Chennai Roti”. Although this dish has its roots in India, it has become a beloved part of Malaysian food culture.

Flat, round and crispy
It is round, flat and crispy. In Malaysia and Singapore, if it is most liked for breakfast, then it is also eaten with lunch and dinner. Its real strength lies in its special way of kneading and then making.

In Singapore it is called Roti Prata
In Singapore, this dish is known as roti paratha, which is very similar to the Indian paratha or parotta. The Hindi word “paratha” means flat. The closest to roti canai is believed to be the paratha from Malabar or Kerala. In South Indian cuisine, it is also called kurma paratha.

This roti is quite similar to the typical roti of Malabar and from here it reached many countries centuries ago. (Photo: @breadetbutter / Instagram)

Tamils ​​who migrated centuries ago started this
Since Tamils ​​migrated to Indonesia in large numbers centuries ago, the dish is equally popular there, often written as “roti kain”. It is usually served with karambing (mutton curry).

How did this roti reach Malaysia?
The existence of roti canai in Malaysia is linked to the British colonisation of the peninsula. However, Indians have been visiting Malaysia much earlier. There is evidence of Indians living and travelling in Malaysia and Indonesia during the 10th century. When the British arrived, the number of Indians visiting Malaysia increased further.

With the arrival of large numbers of Indians in British Malaya in the turn of the 20th century, Indian street vendors began selling it to workers, first on rubber plantations and later on oil palm plantations. By the 1920s, the bread was served in rural and urban areas throughout the Malay Peninsula.

Egg stuffing in the middle of a canai roti. Now these rotis are made with many kinds of stuffing. (wiki commons)

How is it made, the method of making it is special
The roti canai dough mainly consists of flour, water (or milk), salt, a little sugar and a lot of ghee which is clarified butter. These are kneaded till the dough is well incorporated. Then it is kept aside for a while and then kneaded again and kept aside. Then it is made into a rope and cut into round shapes. More ghee (or oil) is applied on the balls and covered with a wet towel. It is allowed to rest for the third time as well.

When it is made, each ball is pulled and flattened multiple times so that it remains in separate layers while eating. If you have eaten Lachha Paratha, then this can be considered almost similar. It is rolled in such a way that it becomes as thin as paper. When cooked, it becomes fluffy, flaky and crispy, which is soft from inside and slightly crispy to chew.

Roti canai is similar to the laccha paratha served in Indian hotels but is much thinner and flakier. (wiki commons)

This is part of Malaysian life and culture
It is a constant presence at Mamak stalls in Malaysia, served with meat-based or lentil curries. Roti is little more than a side dish in South Asia, but locals in Malaysia have made it a meal in its own right with countless ways to prepare and taste it – an integral part of the country’s food culture.

This goes well with all kinds of stuffing too
Malaysian roti canai comes with all sorts of stuffings. Popular variations include roti telur (baked with egg before cooking), roti pisang (with sliced ​​creamy melted bananas) and roti susu (sprinkled with sugar and served with condensed milk for dipping). Overall, there are a lot of varieties.

In Malaysia, this roti is not just a food item, but it is a way of life. All types of people in Malaysia like it.

Tags: Food, Food Business