Cuisines differ across India ‘s diverse regions. India has a wide variety of regional and traditional cuisine which is mainly influenced by geographical conditions and religion .
An Indian everyday meal consists of daal , vegetable , rice , roti , salad and curd . Each state has its own special meal , and these meals vary with festivals . I have been cooking these traditional meals from different states from time to time .
While cooking these meals we realise that it is not the daal or the veggies that are different , even the breads differ . The staple and the most common is the Roti / Chapati / Fulka . Whole wheat flour is used to make these rotis . It definitely is very interesting to see different types of rotis being made in different states .
The Gujrati ‘s mill the wheat into a very fine flour , roll them very thin and smear lots of ghee . They call these Rotlis . The Sindhis on the other hand prefer a thick Fulko where ghee is smeared inside as well as outside . The texture , the appearance of roti is different in different states .
A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Some Indian breads are leavened while some are not . Some are made on tawa , while some are baked . There is so much variation ! The traditional roti varies in terms of the flour used . Millets , rice flour , pulses all are used to make flatbreads. Some breads are stuffed and then cooked with ghee / oil , these are famous as Parathas . The fried Flatbreads are called Poori ‘s .
Well I have tried to work on different Flatbreads from India and served these with their accompaniments , though some of the sweetbreads do not need any accompaniments . Here is a recap of the different rotis , Parathas that I have posted .
Amritsari Kulche are crisp flaky kulcha from Amritsar a city in Punjab . The flaky kulcha are made with a pastry dough and stuffed with various options . The kuchas are baked in tandoor finally finishing them off with a dollop of butter and a dash of chat masala .
Bajre ki Baati is a bread from Rajasthan which is a hard unleavened bread made with pearl millet . These are round balls of dough , baked to perfection and soaked in ghee. Ideally served with daal .
Chocolate Cake with Do Pad Ki Roti is a innovative Cake using the Gujrati Do pad ki Roti and fresh home made cream cheese and nutella . The cake is layered with 40 rotis , it is delicious with a topping of mangoes and resembles a Crepe Cake.
Dhapate is type of Maharashtrian roti /paratha made by using multi grain flours, herbs and spices. The paratha can either be roasted on a griddle or can be deep fried .
Elimuccai Paratha is a lemon paratha .interesting, delicious and totally yummy paratha from Parathe wali Gali of Chandni Chowk .
Fulko Sindhi style is a typical melt in the mouth flatbread made with whole wheat flour . This bread is very soft ,smeared generously with ghee and you can enjoy it with any curry , daal or side dish .
Gulab Jamun Parathas are parathas stuffed with crumbled gulab jamuns which is a typical Indian sweet . Coarsely ground nuts , cardamom and saffron are mixed to enhance the flavors of this delicious sweet paratha .
Hariyali Saat Dhan ki Roti is a healthy roti made with seven grains . It is enriched with loads of greens like spinach , fenugreek and coriander .
Idli Chilly Paratha is a fusion paratha made with our regular everyday roti with a stuffing of Idli Chilly . Garnished with spring onion curls the paratha resembles a taco .
Jowar Mogri ki Roti is an Indian flatbread made with Sorghum flour as the star ingredient . Radish greens and radish pods give it a wonderful flavor .
Khoba Roti is nothing like our normal Tawa Roti, although it is made on a tawa. The word ‘khoba’ means indentation or cavity and that is how these rotis are prepared yes with small cavities in it .
Litti is a Bihari bread in the form of a dough ball , stuffed with spicy sattu which is roasted gram flour. The Litti is roasted over coal and is a close cousin to Rajasthani Baati .
Methi na Dhebra is a flatbread made with pearl millet / Bajra flour and fresh fenugreek leaves . The bread is a staple in Gujrati homes. Since the bread has a good shelf life it is an excellent food to carry while traveling .
Nariyal ki Meethi Roti is a sweet flatbread stuffed with coconut and nuts . It has the goodness of coconut , tastes amazing , looks pretty and above all has been made in an airfryer .
Onion and Mint Parathas are parathas made with a stuffing of finely chopped onions , mint and spices . This ghee roasted paratha has a awesome taste .
Pathiri is a flatbread from the Malabar region of Kerala, this unleavened flatbread is made from rice flour , salt , oil and water, where the flour is cooked and then kneaded to a smooth dough to make spotless white rice roti .
Qeema Paratha is a stuffed rectangular pocket paratha made with minced cauliflower and fresh green peas .This is a vegetarian version of the popular minced meat parathas.
Rajigiri Roti is a healthy gluten free Indian flat bread made with Amarnath flour or rajigiri flour as called in Hindi . This is a roti which is normally made during the fasting days .
Sheermal is a saffron-flavored traditional flatbread, from Awadhi Cuisine . It is one of the Nawabi breads served with mostly meat delicacies in Lucknow and Hyderabad . The bread is also popular in Kashmir.
Tikar is a flat bread from the Marwari kitchen . The bread is made of equal portions of maize flour and wheat flour . It is seasoned with spices and can be served as it is or with some curry and side dish .
Ulte Tawe Ke Parathe are Lucknowi parathas made on an inverted griddle . These parathas are soft and melt in the mouth kinds and pair very well with any kebabs or curry .
Vedhmi is a delicious ghee loaded Indian sweet flatbread from Gujrati Cuisine. It is also popular as Pooran Poli, Bobbatlu, Holige and Oligalu in the South.
Warqi Paratha is a layered paratha , a cousin of the lachcha paratha, a Indian flatbread , from the Punjab region. This flatbread is all about its enormous layers .
X Large Paratha as the name specifies is a deep fried paratha which is about 2 feet in diameter , this Paratha is served with Halwa during Ramzan .It is a special Iftar recipe.
Chopdas are another form of theplas from a Gujrati kitchen . These are simple parathas made with whole wheat flour , a bit of turmeric and carom seeds .
Zafrani Khoye ka Paratha is a sweet paratha made with khoya , nuts and saffron. It is a paratha which is dunked in saffron syrup , the juicy paratha can be served as a dessert.