Indians love different types of bread or roti and India being such a diverse country there is bound to be tons of different varieties of bread. So today we are going to list the top 10 most consumed bread/rotis in India
1. Aloo Paratha
Aloo paratha is a portion of very popular breakfast food in the northern part of India, it is basically a flatbread that is stuffed with a potato mixture. The flatbread is made from wholemeal flour, salt, and ghee, forming flaky, soft, and crispy layers that are golden-brown in color. The filling consists of mashed potatoes, ginger, green chilies, coriander, dried pomegranate seeds, chili powder, and salt. The dish is often topped with Indian homemade butter and it is traditionally served with chutneys, pickles, onions, and yogurt or tea on the side.
Puri is an unleavened, fried Indian bread made with water, finer or coarser wheat flour, and occasionally cumin seeds. The dough is rolled into flat round shapes and fried in copious amounts of vegetable oil or ghee. puri has a typical puffy appearance it is also crispy texture, It is consumed across the Indian subcontinent, but its origin is probably in the northern regions, where wheat flour was more usually employed. Most commonly, puri is consumed as a side dish, alongside spicy and creamy curries or a variety of other vegetable dishes. It also represents an important breakfast staple and is commonly served during festivities and on special occasions.
Thepla is the part of Gujarati cuisine, and very famous among Jains. It is prepared, using wheat flour, and methi and can be enjoyed with Dahi, red garlic chutney, and Chhundo. It is light and extremely healthy. A perfect way to give your simple meal a tasty twist. You don’t even have to make any extra efforts to make this since very easy to make.
4. Rumali Roti
Rumali roti is a very popular Indian flatbread that is made with wheat and white flour, oil, and water. The dough for this bread is baked on a Tawa, and because this roti is extremely thin, it was named handkerchief (rumali) bread. Some say that the bread got its name because it was used instead of a handkerchief after a meal. It is important to serve the bread slightly moist so that it does not become stiff and unpalatable. Although it has origins in the Mughal cuisine, today it is mainly consumed in North India and Pakistan.
This one is a very popular Indian flatbread which is native to Maharashtra which is a state in India, it is also very commonly found throughout Goa, Gujarat, and Rajasthan. It can be made with ragi, jowar, wheat, sorghum, or rice flour, all of these are high in dietary fibers, which makes bhakri a healthy type of flatbread. It is sometimes additionally flavored with ghee butter or cumin seeds and served with chutneys, baingan bharta, vegetables, curry, or rice. Traditionally, bhakri was often consumed by the farmers for breakfast and lunch, providing sustenance throughout the long working days.
Naan is quite unique but also a very popular flatbread in India which has sort of a chewy texture too. Naan consists of white flour, yeast, eggs (optional), milk, salt, and sugar, baked in a tandoor oven. Its popular tear-drop shape is made possible due to the way the dough droops as it cooks on the tandoor walls. Many Indian villages had a communal tandoor, placed in the middle of the village so that all the locals could bake naan. There are many different varieties of naan for example – kulcha
7. Fulka Roti
Fulka roti brings out the true beauty of Indian cooking since the recipe here is the same as that of a Chapattis, the difference here is the cooking style. Chapattis are cooked, on the Tawa, each side is roasted, and they are flipped, with the help of tongs. On the other hand, for a Fulka roti, one side is cooked on the Tawa, and the other side is cooked on direct heat. It puffs up due to the steam accumulated, and it gives a wonderful flavor to it.
Paratha is golden-brown in its color and it flaky and layered, paratha is an Indian bread that is generally consumed for breakfast. Parathas are often stuffed with ingredients such as boiled potatoes, cauliflower, garlic, ginger, chili, paneer, or radish. They are sometimes accompanied by pickles, yogurt, homemade chutneys, or meat and vegetable curries. Another way of eating paratha is to roll it into a pipe and dip it into tea. Versatile, buttery, and aromatic – parathas are irresistible in the morning, and that just may be the key to their popularity.
Chapati is an unleavened flatbread made with whole wheat flour, water, and salt. The dough is usually baked on a griddle. It is extremely popular throughout India, Bangladesh, Nepal, Pakistan, and Sri Lanka, but the bread had also spread to Africa and Southeast Asia. In Kenya, chapati is considered a traditional food although it arrived there at the end of the 19th century when Indian people worked on the Kenya-Uganda railway. Chapati is mostly consumed as an accompaniment to various dishes, but the flatbread can also be used as a scoop to collect foods of a liquid consistency. Throughout India, there are several regional varieties of chapati, such as paneer chapati, radish chapati, and chapati stuffed with vegetables.
10. Pesara Dosa
Pesara dosa (also called pesara Attu or mung bean dosa) is India’s one of the most popular breakfast foods in Andhra and Rajasthan. Dosa is paper-thin similar to a pancake made with an earthy batter which is left to ferment and rise for eight to ten hours. It has a bubbly texture and also a complex, unique, toasted, and buttery flavor. Pesara dosa is made with ground mung bean and batter, resulting in a unique flatbread that is healthy and quick to prepare. Additionally, ginger, cumin seeds, onions, and green chiles may be added to enhance the flavors. Served either hot or cold, pesara dosa is usually accompanied with upma and a side dish of various chutneys, such as ginger, tamarind, or coconut chutney.