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High Life Indian Breads Which You Should Try Next Time You Want To Eat...

Indian Breads Which You Should Try Next Time You Want To Eat Something Mouth Watering

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Indian bread has  a wide variety of flatbreads and crepes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Mostly every Indian bread has the same kind of ingredients in North India they are made primarily from flour, wheat,and are stuffed with vegetables.

In Maharashtra and Karnataka bread are made from Jowar, Ragi, and Bajra. In south India, bread is usually made from rice or lentils.

There are many varieties of bread both in North and South India. Here is a list of all the bread.

Bajra Rotla 


It is a traditional Gujarati flat bread recipe of black millet or bajra is best served with Baigan bharta. The Bajra and Jowar flour are widely used in Gujarat and Rajasthan. The roti made from them are very healthy and also tasty. You cannot cook it on gas, you need a stove for it. It takes quite some time but at the end they are worth it.



Naan is best eaten with curry. Naan is made from flour ( Maida). Naan should be eaten hot as when it gets cold it becomes hard and loses it tastes. There are many types of Naan like garlic naan,

Bakar Khani


Bakarkhani, also known as baqerkhani or bakar khani roti, is a thick, spiced flat-bread originated in Old Dhaka, Bangladesh.

Bakarkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy ornigella seeds, salt, ghee (clarified butter). Bakarkhani is part of theBangladeshi cuisine and also made in Kashmir.



Luchi  is a deep-fried flatbread made of  wheat flour  that is typical of Bengali cuisine, Assamese, Maithili and Oriya cuisine. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a Poori. Luchi which is stuffed is called Kochuri. Kochuri stuffed with mashed peas (koraishutir kochuri) is one of the notable variety.

Puran Poli



Puran poli, also known as holige, is a sweet flatbread from South India and Maharashtra.The various names for the flatbread include puran poli in Marathi. Puran poli was invented in the 12 Th century. It is made from chana dal.



Taftan, taftoon or taftun  is a leavened flour bread from Persian, Pakistani and Uttar Pradesh cuisines, baked in a clay oven.  Taftan is a Persian word.

This bread is made with milk, yogurt, and eggs. It is often flavored with saffron and a small amount of cardamom powder and may be decorated with seeds such as poppy seeds.

There are many other types of Indian bread too which are also popular. These are Dhebra, Idli, Khakra, Kulcha, Pitha, Phulka, Ragi dosa, Uttapam, Kori Roti, Sanna, Cheela, and Baati.

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