shoti

It is generally considered that production of shoti for utilisation as an industrial source of starch is not likely to be economically viable because of the low yield obtained.

Chapter 28 1987

The origin of shoti has never been precisely determined, although northeastern India has been considered by some authorities as the most likely area.

Chapter 28 1987

An analysis of a commercial sample of Indian shoti starch gave: water 13.1 per cent; starch 82.6 per cent; ash 1.01 per cent.

Chapter 28 1987

The characteristics of shoti starch in relation to other starches.

Chapter 28 1987

Soil - for optimum yields loamy well-cultivated soils are required, but in Bengal shoti is reported to grow successfully on badly-drained sandy soils where many other crops may fail.

Chapter 28 1987

While they're tasty and include some unusual varieties (beef tomato and apricot, spinach lemon and turkey meatballs), they're enhanced immeasurably by a piece of the Georgian flatbread -- the round puri or the cocoon-shaped shoti -- baked daily behind the counter in a massive barrel-like brick oven called a toné.

Chicago Reader 2009

After having been there several times with my family to buy their long shoti) and round (puri) breads, I wanted to learn more about it.

Museum Blogs 2009