Plain boiled rice or roti

Use 2 medium chapatis (about 80–100 g) for 150–200 g cooked rice; serve hot. The meal becomes drier and more wheaty.

Use 1 paratha (about 100 g) per rice portion; it is richer, so reduce extra ghee or oil.

Use the same weight of phulka as roti, or 150–200 g boiled rice; phulka is lighter, while rice keeps the meal gluten-free.