Mauritian Cuisine: Re: Roti

Re: Roti

Posted by AA on 14/8/2006, 3:39 pm, in reply to "Re: Roti"
80.3.32.5

I can cook all varieties of farata expertly. Dhall pooris are no problem either.
Rotis: in the market stalls, it is white (circular) stacked one on top of another, and very oily. However, I dont think it is deep fried: is it steamed or 'poached' in a mixture of water and oil? How is it done?

Message Thread:

Roti - AA 13/8/2006, 4:25 am
- Re: Roti - Tom 14/8/2006, 1:26 pm
  - Re: Roti - AA 14/8/2006, 3:39 pm
    - Re: Roti - Lola 27/12/2006, 3:49 pm
      - Re: Roti - Rosemay 24/1/2007, 10:10 pm
        
        Re: Roti - NICK 27/5/2007, 3:55 am
    - Re: Roti - Jane 12/9/2006, 1:30 pm
      - Re: Roti - AA 19/9/2006, 5:08 am
        
        Re: Roti - AA 19/9/2006, 5:12 am
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