Fini roti
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| Place of origin | Nepal |
|---|
Fini roti (फिनी रोटी) (literal meaning: deep-fried multi-layered flatbread) is a traditional crispy bread delicacy from Nepal, popular among the Newar community[1][2] and it is usually served with curries, dal bhat, or other Nepali dishes and is also a popular snack food served in restaurants and hotels.[3] According to Himalayan Wiki, "fini" in Newari means "thin" or "delicate" which describes the layered, flaky nature of the bread; "roti" is more generic meaning "bread" in many South Asian languages, so "fini roti" means "thin delicate bread".[3]
Fini Roti is also made for special events like weddings and to be offered to goddess Laxmi during the festival of Tihar.[4] It is a layered roti made with mainly flour and ghee, then deep-fried and sometimes coated with powdered sugar. [2][3]
As a Newar food, Fini Roti contributes to the intangible cultural heritage of places like Lalitpur inside the Kathmandu Valley. In a government intangible heritage report, traditional breads and festival foods are documented as heritage.[5]
Production
Fini roti is produced through a lamination process that gives its characteristic flaky texture. The dough is prepared from basic ingredients such as all-purpose flour, rice flour, ghee, and water, while the inner crispy layer is created by a paste (known as sat[3]) that is made by combining rice flour and ghee.[7] During preparation, the dough is flattened and the paste is spread on and rolled to form a log and sliced into smaller portions. When placed in oil, the dough layers separates and puffs up, producing a crisp, multi-layer structure. Some regional variations sprinkle powdered sugar on top for a sweet finish while others keep it neutral so that it can pair with savoury foods.[3]