List of Indian breads
From Infogalactic: the planetary knowledge core
This is a list of Indian breads. Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
- Appam – a type of South Indian pancake made with fermented rice batter and coconut milk
- Bakshalu – made of maida, chanadal, sugar/jaggery, from the cuisine of Telangana, specially prepared for the Ugadi (Telugu New Year) festival
- Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh
- Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.
- Bhatoora – fluffy deep-fried leavened bread from North India
- Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan. It is a common staple food in India
- Cheela – see Pesarattu
- Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharashtra.
- Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder
- Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)
- Dosa – a fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.
- Idli – rice and fermented black lentil batter that is steamed
- Kachori – unleavened deep-fried bread with lentils filling
- Khakhra – thin crackers made from mat bean, wheat flour and oil
- Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)
- Luchi – deep-fried flatbread
- Naan – an oven-baked leavened flatbread
- Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat
- Paratha – flatbread that originated in the Indian subcontinent
- Parotta – layered flat bread of Kerala and some parts of Southern India, notably in Tamil Nadu made from maida flour
- Pashti – flatbread prepared with rice flour and pan fried in ghee
- Pathiri – pancake made of rice flour
- Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.
- Pesarattu – crepe-like bread that is similar to dosa
- Phulka – see chapati
- Pitha – a type of cake, dim sum or bread common in Assam and Orissa.
- Puran Poli – traditional type of sweet flatbread
- Puri – unleavened deep-fried bread
- Roti – flat bread originating from India
- Sheermal – saffron-flavored flatbread
- Taftan – a leavened bread from Uttar Pradesh
- Tandoor bread – baked in a clay oven called a tandoor
- Thalipeeth – savoury multi-grain pancake popular in Western India
- Uttapam – dosa-like dish made by cooking ingredients in a batter
- Sanna – Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweeteners
- Kori Rotti – A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.
- List of baked goods
- List of breads
- List of Indian beverages
- List of Indian dishes
- List of Indian pickles
- List of Indian snacks
- List of quick breads
|Wikimedia Commons has media related to Breads of India.|
- Rajasthani CookbookBy Tarla Dala. p 102.
- "Of Bread". Retrieved 5 October 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- "Why this Kolaveri against Kerala porotta?".<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Marks, Gil (2010). Encyclopedia of Jewish Food. John Wiley and sons.