The World Of Indian Flatbreads: Rotis, Bhakris & More
A meal is absolutely incomplete without the staple Indian bread! There is an astounding number of types of Indian bread, ranging from – chapati,roti, paratha, naan, and so many, many more which go well with subzi, dal, raita, chuney and salad! There are numerous types of Indian roti (flatbreads) and types if Indian parathas, and they tend to vary from one part of the country to another, with each region putting its own culinary twist on the recipe! Let’s get to know some of the popular Indian flat breads – they are capable of scooping up scrumptious gravies and also pack in delectable and nutritious stuffing!
Rotis and more...
Wheat Chapati or Roti: The true beauty of this bread is its capability to pair with practically any vegetable curry. This one’s a no-brainer and very easy to cook, serve with any vegetable of your choice. An everyday bread, the chapati is synonymous with roti, and is a flatbread that’s made from whole wheat atta, water, and some oil or ghee. Cooked on a skillet, it is made virtually every single day in nearly every Indian household. The roti has a few variants and the most commonly eaten types of roti are - the tandoori roti which resembles the naan to a certain extent, bajre ki roti which is made from the nutritional powerhouse- the millet, missi roti made from besan and roomali roti which is made from maida and is super delicate!
Missi roti -The missi roti is decidedly one of the popular types of roti and jam-packed with nutrition. Made from besan (chana dal flour), this one is a Punjabi specialty and is well-liked in Rajasthan as well. Topped with a generous dose of ghee, this roti is perfect with all curries! Try making it with Tata Sampann Besan is made from unpolished chana dal which contains no other flour or powder. This will ensure you get the authentic taste of missi roti.
Bhakri: The bhakri is a thicker version of the roti and can be made from – whole wheat, ragi, jowar, sorghum, or rice flour. Packed with the choicest nutrients, these cereals make the bhakri a nutrition giant. You can crank things up a notch by adding some ghee, butter, cumin seeds, sesame seeds, jeera, and methi. It is usually paired with a vegetable or chutney also known as thecha . Typically, this flatbread is consumed by farmers and it provides them the best nourishment throughout their long exhausting days.
Paratha: The paratha is by far one of the most loved served-on-the-side breads! It has a soft, fluffy texture, given that the probiotic powerhouse yogurt is incorporated in to the dough. The paratha is made by a sequence of application of ghee and folding – fairly similar to the technique used while making the puff pastry. There are a whole host of varieties and types of parathas – methi paratha, garlic paratha, paneer paratha, aloo paratha, pyaz paratha, pudina paratha, green peas paratha – the list is endless! The flatbread is made from whole wheat, ghee, yogurt and a dash of salt; forming soft, fluffy and flaky layers. It can be topped with a dollop of butter or ghee. A stuffed paratha is super nutritious and exceedingly wholesome and can be a meal in itself. It teams up very well with subzi, kadhi, raita, chutneys, and pickles.
Puri: An occasional indulgence, puris are a small, fluffy, crispy, golden-brown globes that are deep fried and reserved usually for special occasion. It is an occasional indulgence given its calorie count! It pairs well with shrikhand, chole, dal and pickle.
Appam: The appam is a specialty from Kerala. It is made from fermented rice batter and coconut milk, giving you soft, crisp and lacy breads. Chef’s tip – poha and fenugreek seeds can be real game-changers in this recipe! This promises you super soft, super light appams with crispy golden edges. Pairs fantastically well with chutneys, vegetable stews and mutton stews.
Khakra: An exceptionally popular, crunchy flatbread from Gujarat, the khakra can be made from whole wheat, math, and jowar. What’s more a number of other ingredients can be added to jazz it up! Methi, spices, herbs, flax seeds and sesame seeds are very frequently integrated in to the khakra. It marries well with raitas, choonda, pickles and chutneys, providing ample nutrition. Perfect for breakfast and ideal as a mid-afternoon snack.
Naan: There is indisputably nothing that can compete with a piping hot piece of buttery naan scooping loads of a yummy curry! A highly popular leavened flatbread, the naan has a somewhat chewy texture. Quintessentially, the naan is made from maida, however, when making at home you can amp up the nutrition percentage by using whole wheat atta. Milk and ghee are also added to the dough; while some also like including eggs. The naan is oblong shaped - it gets this peculiar shape because of the way that it is cooked on the walls of the tandoor.
Flatbreads made from refined flour will proffer absolutely no nutrition, while those made from whole grains fill you up with fibre, protein and complex carbs. Not all breads are crafted equal, and what makes a particular bread healthy are its ingredients. Thanks to the all the wholesomeness that’s added to the dough – multi-grains, sesame seeds, flaxseeds, and yogurt, Indian breads boast of immense nutrition. Whole grain signifies that the grain is intact and has not been subjected to processing. Flour made from whole grains guarantees to diminish your risk for heart disease and diabetes, keeps your gut in first class condition and can even assists in weight loss. Integrate a variety of such flatbreads in your diet, they will not only make your meals exciting, but they will also provide you with variety of nutrients.
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