14 unique local Indian breads that are a must try – Recipes

November 17, 2022
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Nov 10, 2022
The Indian subcontinent is a culinary heartland and wherever you go, there is a varied amount of foods that you will find. Today, we have brought you some of the unique Indian breads that are a must-try.
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Best enjoyed with Cholar Dal or Alur Dom, this is the traditional bread of West Bengal that’s made for breakfast. This bread is made with all-purpose flour and is stuffed with urad dal paste or matar flavoured with fennel seeds, nigella seeds, and ginger chilli paste, and then deep fried.
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This is a Goan special leavened bread that looks like a pav and is made with all-purpose flour and wheat bran. Poi or Poee bread is fermented with yeast and sugar and is best enjoyed with Goan curries.
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This popular bread from Maharashtra is super-delicious and is often made using jowar flour and salt. The dough is made and then the chapati is rolled with hands instead of a rolling pin, and then cooked on a pan. It’s then smeared with some ghee and sesame seeds.
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One can say, it is the lightest roti a person can ever have! This roti is prepared using a rice flour dough made by cooking the flour in boiling water. It’s rolled as thin as possible and then cooked on a pan, and best enjoyed with a spicy Chicken Curry.
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It’s the most delicious leavened bread one can ever have in Northern India and is made with all-purpose flour, milk, sugar, salt, saffron and ghee.

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This bread has several names and is made with jowar flour mixed with salt. It’s a simple Jowar ki Roti that’s best accompanied by dry garlic chutney or Ennegai, which is a spicy eggplant dish that’s called Baingan Masala in North India.
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If you happen to be in Dehradun, then chances are that you will be served Katlambe and Chole. With origins in Peshawar, this deep-fried flat bread of Uttarakhand is made with all-purpose flour, rice flour, carom seeds, coriander leaves and some salt.
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If you happen to be in Dehradun, then chances are that you will be served Katlambe and Chole. With origins in Peshawar, this deep-fried flat bread of Uttarakhand is made with all-purpose flour, rice flour, carom seeds, coriander leaves and some salt.
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It’s a Lucknowi bread that is often flavoured with saffron, kalonji, and a little cardamom powder and is lighter and flakier than naan. Often, the dough is fermented with curd and is kneaded with milk and egg for that extra softness.
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This roti is a speciality of Andhra cuisine which is crispy on the outside and soft on the inside. One can easily say that it is a combination of a crispy dosa and soft idli. This roti is primarily made with a fermented batter of urad dal and rice with some spices and is cooked in a kadhai.
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A traditional paratha made using egg, and whole wheat flour, Baida Roti has a filling made of soya keema, onion, green chilli along with a melange of spices.
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A popular breakfast dish from Karnataka, this flatbread is made with rice flour, curry leaves, cumin seeds, ginger, onion, fresh coconut, green chillies and some salt. People also add grated veggies in it to make this bread nutritious.
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It’s a wholewheat bread and has origins in the Multan region of Punjab. This roti is fermented with homemade yeast that has ingredients like brown cardamom, fennel seeds, poppy seeds, sugar, chana dal, and water. It is best enjoyed with potato curry and curd.
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It is also known as ‘Tchot’ and is a traditional Kashmiri bread made with all-purpose flour, yeast, curd, salt, sugar and ghee with some poppy seeds as garnishing. It is best enjoyed with a good amount of butter on top and some noon chai.
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