Indian Breads:These Indian breads as they are known are perfect for scooping up some gravy and meat dishes. Some of them make meals in themselves and make great appetizers or snacks. Basically there are Seven types of Rotis or Indian Breads namely Roti, Chapati, Naan, Bhatura, Poori , Paratha and Kulcha.
Roti:
Roti is a common indian meal t millions of indian people. Roti is widely liked by people from northern and western India. While the word Roti is generic for bread in a number or countries and cultures, when on an Indian Menu it usually refers to tandoori roti. Tandoori roti is an unlevelled Indian Bread usually round in shape and is cooked in a tandoor. It is traditionally made using whole wheat flour but some places use refined flour. Ind restaurants you often have a choice of plain roti or butter roti in which butter is smeared on the roti after cooking.Chapathi:
Chapati is a staple flat bread of North India and Western India. It is rather thin, unleavened cooked dough. It is a type of roti. It is cooked on a flat or slightly concave iron griddle called a tawa. If the chapati is held for about half a second directly into an open flame,it causes it to puff up with steam and is known a phulka which feels lighter than a flat fried chapati.Naan:
Tandoori Naan is made in the same way as a Tandoori Roti but is leavened (with yeast) bread that is shaped oblong or triangular kind of like an ear. Typically, the naan will be served hot and brushed with ghee or butter with an option of having it plain.
Poori or Puri:
Puris are deep fried puffed whole wheat breads. Poori's are perfectly golden colour and puffy. They are small around coaster sized and is best eaten if it is served immediately. A person can easily east as many as 5-8 of these with a meal. It's best eaten with vegetables dishes potato masala and veg korma.
Batura or Bhatura:
A variant of the puri is the batura which is made using refined flour rather than whole wheat flour, and is leavened with yeast resulting in a soft and fluffy Indian fried bread. A Bhatura is thrice as big as a regular puri and thus a single batura, served with chole (spicy chick peas), often constitutes a full meal called Chole Bhature.
Paratha:
A paratha or parantha is a flatbread whole-wheat flour, pan fried in ghee or cooking oil. It is often stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer (Indian cheese)to make a stuffed paratha. A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yogurt or thick spicy curries of meat and vegetables. The paratha can be round, square or triangular. The dough used is the same as chapati dough, but it is rolled thicker and oil, butter or ghee is drizzles on it while frying. The most common parathas on Indian Menu's are Aloo Paratha(stuffed with flavored potato and onions), Gobi Paratha (stuffed with flavored cauliflower and vegetables), Paneer paratha (stuffed with cottage cheese), Lachha Paratha (A layered plain paratha)and Keema Paratha(stuffed with flavored minced meat).
Kulcha:
Tandoori Naan is made in the same way as a Tandoori Roti but is leavened (with yeast) bread that is shaped oblong or triangular kind of like an ear. Typically, the naan will be served hot and brushed with ghee or butter with an option of having it plain.
Poori or Puri:
Puris are deep fried puffed whole wheat breads. Poori's are perfectly golden colour and puffy. They are small around coaster sized and is best eaten if it is served immediately. A person can easily east as many as 5-8 of these with a meal. It's best eaten with vegetables dishes potato masala and veg korma.Batura or Bhatura:
A variant of the puri is the batura which is made using refined flour rather than whole wheat flour, and is leavened with yeast resulting in a soft and fluffy Indian fried bread. A Bhatura is thrice as big as a regular puri and thus a single batura, served with chole (spicy chick peas), often constitutes a full meal called Chole Bhature.Paratha:
A paratha or parantha is a flatbread whole-wheat flour, pan fried in ghee or cooking oil. It is often stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer (Indian cheese)to make a stuffed paratha. A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yogurt or thick spicy curries of meat and vegetables. The paratha can be round, square or triangular. The dough used is the same as chapati dough, but it is rolled thicker and oil, butter or ghee is drizzles on it while frying. The most common parathas on Indian Menu's are Aloo Paratha(stuffed with flavored potato and onions), Gobi Paratha (stuffed with flavored cauliflower and vegetables), Paneer paratha (stuffed with cottage cheese), Lachha Paratha (A layered plain paratha)and Keema Paratha(stuffed with flavored minced meat).Kulcha:
Baked flat bread like the roti made with refined flour and leavened with baking powder and whole milk yogurt. A kulcha is smeared with butter and usually topped with either onions, croiander, sesame seeds, garlic or paneer. A Kulcha can also be stuffed instead of putting topping much like a paratha. The only difference between a Kulcha and Paratha is that a Paratha is unleavened and made using whole wheat flour then fried whereas a Kulcha is leavened and made using refined white flour and can be baked or put in a tandoor.
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