How does *roti*-based malida generally differ in profile from *puri*-based malida?
Answer
It tends to be less rich and perhaps slightly chewier
When plain, dry *roti* or *chapati* is substituted for *puri*, the resulting malida lacks the richness imparted by frying and possesses a different, slightly chewier mouthfeel.
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How to make Malida Sweet Recipe - YouTube
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