Chapati
Chapati Whether you call this everyday staple Indian bread, Roti or Phulka or Chapati, one thing remains unchanged: it is a humble, comforting and satisfying food that is made in nearly every part of India. Roti is an unleavened flatbread made with just a handful of ingredients – finely milled whole wheat flour, water and optionally ghee or oil and salt. It goes perfectly with just about every Indian meal
*Garnishing not included
Thalipith
This is a flat bread made from whole grain flour, millets and spices. Thalipeeth makes for a healthy, tasty and nutritious breakfast or snack.
*Chutney, Curd and Garnishing not included
Puran Poli
Puran poli is a sweet flatbread that is traditionally made during a Hindu festival Originating from the state of Maharashtra, the flatbread consists of flour, turmeric powder, salt, water and ghee (Indian clarified butter), and the sweet filling consists of yellow gram lentils, jaggery (cane sugar) and cardamom powder.
The name of the dish refers to the stuffing called puran, while the outer layer (flatbread) is called poli. Puran poli can be made three to four days in advance and is usually eaten hot, for breakfast, as a snack, or as a dessert after the main meal.
*Ghee and Garnishing not included
Laccha Paratha
Laccha paratha is a traditional flatbread originating from the northern parts of India. The name of this paratha variety means multi-layered paratha, referring to its flaky and layered texture that goes well with rich and creamy curries and dal dishes.
These layers are made by creating pleats from the dough, and it’s then folded like a pinwheel. The flatbread is
made with a simple combination of flour, water, salt, and oil or ghee. After it’s been cooked in a tandoor, laccha paratha should be flaky and crispy on the exterior and soft inside.
*Garnishing not included
Aloo Onion Paratha / Triangle Paratha
Aloo Pyaz Paratha is the national dish and staple food of India. From generation to generation it is gaining acceptance, from your great grand mother to mother, everyone loves to prepare this recipe as it is easy and quick t o prepare and very delicious to eat. Grate boiled potatoes with help of grater. Add finely chopped onion and all the other ingredients, green chilli, red chilli, coriander leaves and powder, salt, garam masala and asafoetida.
*Curd and Garnishing not included
Plain Naan
Naan is a leavened flatbread made in some countries in Asia. These breads are baked in a tandoor (a cylindrical oven made of clay). It is also popular in India and is served in almost all the restaurants here. Though naan is not made in Indian homes as a staple. It is roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis.
Garlic Naan
Garlic Naan bread is Indian leavened flatbread made with all-purpose flour and spiced with garlic. At restaurants, plain naan bread is usually brushed with garlic butter and served. also top the naan bread with garlic butter. The result is double dose of garlic deliciousness!
*Garnishing not included
Methi Thepla
Methi Thepla is one of the many comfort foods to Gujarati’s, it’s a great tr avel food, like a baguett e is t o the French. You can eat it just about anywhere without any accompaniment and it gives you the satisfaction that you have act ually had something substantial to eat. You could serve it for breakfast, in a lunch box with vegetables or t o children rolled up as a snack.
To begin making the Gujarati Methi Thepla, in a large bowl combine the whole wheat flour, cumin seeds, turmeric powder, chilli powder, asafoetida powder, salt and fenugreek leaves.
*Garnishing not included