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.jpg) Manda roti being prepared in India on an upturned vessel | |
| Alternative names | Mandige, rumali, or veechu roti |
|---|---|
| Place of origin |  India |
| Associated cuisine | Indian and Pakistani |
| Main ingredients | Atta and maida flour |
Manda roti (also called Rumali roti) is a traditional Indian and Pakistani cuisine[[1]. They can be mixed with cardamom, ghee, sugar and milk. This roti is extremely thin and limp, and served folded like a handkerchief. Manda roti is usually made with a combination of whole wheat atta flour and white wheaten maida flour and cooked on the convex side of a kadahi. It is also known as veechu roti in Tamil or Mandige[1] in other parts of South India.
- ^ Sinha, Anil Kishore (2000). Anthropology of Sweetmeats. Gyan Publishing House. ISBN 978-81-212-0665-5.
Mandige or mandage was a delicate baked product; when baked on a heated tile (Kenchu). It was called white-mandige, and when over - heated but still very soft it was ushnavarta-mandige,...