Single ‘Manda Roti’ can satisfy the hunger of not 1 or 2 people but whole family!
Single 'Manda Roti' can satisfy the hunger of not 1 or 2 people but whole family!
Education City Kota not only nurtures the aspirations of students from across the nation and the globe for medical and engineering coaching but also addresses their basic needs like food, water, and shelter.
Amidst this, there’s a unique delight in Kota – the renowned Manda Roti. This extraordinary roti has become a staple, winning the hearts of locals and students alike. It’s not just a roti; it’s an integral part of Kota’s vibrant culture and sustenance for those shaping their futures.
Manda Roti, with its generous size, is perfect for two to three people to relish. Its preparation involves a unique method where gram flour is blended with wheat flour, meticulously kneaded, and shaped into sizable rounds on a large griddle. This distinctive roti is priced at Rs 50 per kilo and is savored with great enthusiasm by both students and city residents, making it a popular choice at gatherings like wedding parties. People take 50 kg or 1 quintal of this Manda Roti to wedding parties or get it made from artisans. This roti is mostly eaten with non-veg.
The “Manda Roti” is made on an open flame and has been prepared since the Mughal era. It is estimated that these large rotis were initially made to save time and feed three to four people with one roti!
Since then, this type of roti has continued to be made. People have developed a liking for this roti, and the tradition of making it started about 20 years ago at the Bismillah Hotel, the oldest hotel in Hadoti.
“Manda Roti” is not made with a rolling pin but crafted by hands
The shop owner, Shakir, explained that this large-sized Manda Roti is prepared on a big griddle over an open flame. It typically measures 2 by 2 or slightly larger. This Manda Roti can be shared by three to four people. It is also known as Manda Roti or sometimes referred to as Roomali Roti. The artisans who make it skillfully flip it in the air to shape it on the griddle, using their hands rather than a rolling pin.
