Tastes Of India: Know The Variety Of Rotis/Breads The Country Has To Offer
From the soft and fluffy naan to the earthy, rustic chapati and the layered decadence of paratha, each type of bread tells a different story.
The rich tapestry of Indian cuisine has the diverse array of bread and rotis. The art of making bread and rotis has been perfected over centuries, from the fiery streets of Delhi to the serene backwaters of Kerala, reflecting the cultural and regional diversity of this vast subcontinent. From the soft and fluffy naan to the earthy, rustic chapati and the layered decadence of paratha, each type of bread tells a different story. In this gastronomic journey we will delve into the world of Indian bread and rotis.
1. CHAPATI
This bread has so many names across every region of India. It is known as Roti, Phulka, Shabaati, Rotli, Roshi etc. Traditionally, Chapati is a flatbread and is a staple food in Indian cuisine. It is also a wonderful street specialty in India adored by most local citizens. Chapati is soft and slightly chewy with a crisp edge.
2. KHAKHRA
Khakhra, a popular and crispy snack from Gujarat in western India, has gained popularity not only in India but also among snack enthusiasts worldwide. These thin, round, unleavened crackers are made with whole wheat flour, spices, and seasonings. The dough is expertly rolled out into thin circles before being roasted on a griddle until crisp and golden brown.
The versatility of khakhra is what makes it truly unique. It is available in a variety of flavours, including classic masala, methi (fenugreek), jeera (cumin), and even chocolate for those who prefer something sweet. Khakhra's appeal stems from its simplicity, as it is made with only a few ingredients but delivers a burst of flavours with each bite.
3. PURI
Puri is a crispy deep-fried treat from India with a golden-brown color. It is a specialty derived from unleavened whole-wheat flour. People often enjoy this as a snack or a quick breakfast. You can have it as a light meal during the day.
Pair this with potato-based curries or some other dishes like Chana masala for an exploding meal. Halwa (semolina dessert) or Kheer (wet pudding) are typical sweet companion.
4. BHATURA
Bhatura is similar to Puri, but it has a larger size and is made with leavened dough. The bread has a light brown colour with a plain taste and chewy texture. It is often paired with a chickpea dish called chhole. You can add pickles, vegetables, or yogurt in Chole Bhature too.
5. BAATI
This is a hard bread from Rajasthan and Madhya Pradesh in India. Baati has a long shelf life and is packed with valuable nutrients and a low-water content.
The bread is typical in desert areas and is often eaten with Dal (a dish with beans, peas, lentils) to create a lovely dish called ‘Dal Baati’. Daal-Baati-Churma and Daal Baati Thaali are some typical dishes using Baati.
6. NAAN
Naan is a popular and iconic flatbread from South Asian culinary traditions, particularly those of India and Pakistan. This soft, leavened bread has gained worldwide acclaim and admiration for its distinct flavour, versatility, and ability to complement a wide range of dishes.
The delicate balance of flavours and textures that distinguishes naan. It's made with wheat flour, water, yeast, yoghurt, and sometimes a dash of ghee or oil. The dough is allowed to ferment, which gives naan its distinctive light and airy texture. It's usually cooked in a tandoor, which is a traditional clay oven, where it adheres to the walls and bakes to perfection.
7. KACHORI
Kachori is common both inside and outside the Indian subcontinent. Red chilli powder, black pepper, and other spices are typical ingredients for this bread.
Kota Kachori (from Rajasthan cuisine), Pyaaj Kachori, and Mawa Kachori (in Jodhpur) are prominent versions of Kachori you should try. You can enjoy Kachori as a lovely snack or make it become a creamy dish like Chaat (common in Delhi).
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