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INDIAN BREADS

ROTI the most basic food of India is a fascinating subject.The Indian bread is made of basic ingredients as grains , saltand water, yet they have tremendous individuality. With morethan a thousand years of blending foreign culture with its own,India has developed a unique range of breads made of wholewheat flour. ",or "Puri" etc. Indian Breads made of other grainshave descriptive names only, thus we have "Makai ki roti","Jowar ki roti "(barley flour roti)", "Bajre ki roti " (bajra These arecalled by distinctive names such as "Chapati","Phulka","Parathais a grain only grown in India),"chawal-ki-Roti"(roti of rice flour).These Rotis have regional popularity. Rotis are popular in allparts of the country except southern and north-eastern states.

In north and central India wheat is the most commonlyused grain and ground whole wheat flour called "aata" is thebasic ingredient in most of the rotis.

The most popular roti in India is called chapati which iseaten for breakfast, lunch or dinner. Parathas are also madefrom aata but are rich and flaky, because they have beenspread with ghee and folded in such a way that they aresomewhat like flaky pastry. They are shallow fried on a"tava"( griddle) with ghee ( clarified butter), and more meltedghee is drizzled on top and the sides of them as they cook. Purisare small and are deep fried so they puff like balloons. They areall unleavened.

There is a layered roti known as lachhadar paratha. Thedough is first made into a rope, then made into a circle androlled out three times, half cooked and rolled again and ghee isapplied in between every layer while rolling. Parathas are oftenstuffed with mashed potatoes, minced meat and cauliflower.There is a type of paratha called birahi which uses a stuffing of'besan' (gram flour) and has an unusual taste and texture. thereis another paratha called bathuway-ki-roti. Spinach or bathuwayis kneaded together in the flour. It is dark green in colour. Eggstuffed rotis are called baida roti . Roti made of 'besan' (gramflour) known as besan ki roti has chopped onions, garlic andtomatoes added to the dough.

A larger variety of unleavened breads can be seen inGujurat and Rajasthan areas. Most popular is Rotlee made ofwhole wheat flour like cahapati but much lighter and muchthinner. Same way Dal-Dhokli, Khaman, and Khakhra are servedin place of roti in Gujurat. Dal-Dhokli is a complete meal in itself.

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Wheat flour dough is thinly rolled and cut into 2" by 2" piecesand cooked in a spicy lentil gravy. Khakhras are dry crispy rotiswhich remain fresh for many days. It is kneaded with milk andwater. Another roti of Gujurat is Bhakri made from bajra flour.Knead with salt and water and cook on a dry tava( griddle), they

are highly nutritious, every 100gms bajra flour ;contains protein-11.6gms, fat-5gms, minerals-2.3gms, carbohydrates-67.5gms,vitamin A-0.33mgs, calorie value is equal to 361.

Traditional unique breads of Rajasthan are baffla. phefre,tikkar and baati from whole wheat flour. For baati the dough isshaped into rounds and then dry roasted in an oven( buttraditionally cooked in hot charcoal fire or a fire of drycowdung). When cooked they are cleaned, cracked slightly andput into a bowl filled with ghee. Bafflas are cooked first in lentilsoup then dry roasted. Phefres are round. A thick piece of doughis lightly flattened, dry roasted first

Tikkars are very popular among the peasants ofRajasthan. This is a thick roti made of wheat and cornflour,mixed with a lot of chopped garlic, onions, tomatoes, greenchillies and coriander leaves. Very little oil is used and it iscooked almost dry in a tava. Dopattri rotis are also very popularin Malva area. They are soft and thin chapatis like rotis, butwhen pulled apart two separate rotis can be seen The secret ofthis roti is the technique of rolling the dough. Similarly thepopular roti among the peasants of marwar is batia.

Then there are those breads that do not have leaveningand therefore take longer to make such as naan. The naan is a

Persian word which means bread exactly as does the Indianword roti. The main differences between the two is in the flourand cooking method. Names of the breads baked in "tandoor"provide further evidence of their origin. There are also manyelaborated naans. The first step about the plain naan is theRoghni naan. The name means red naan, because before bakingthe naan is given a brushing of saffron water. Then there is theKhurmee naan. Originally this naan was coated with a mixture ofkhurma( dates) and gur (jaggery) cooked together. Also there istomato and garlic naan. Badaami naan, taftan, paneer naan arethe names given to a delicious variety of naans made with milk

eggs and yoghurt. The range of naans available in India are sovaried and so delicious that one could eat them by itself withcurd, chutneys or pickles.

The kulcha is another import from western Asia. It is madefrom maida. But it is different from naan in many ways. Moreghee is used than in naans. They are round in shape and may bestuffed with a variety of fillings like paranthas and puris.Another mouthwatering roti called Sheer-maal also has Persian

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influence. Sheer in Persian means milk. Then comes Baquakhaniis a naan which is an elaborate variation of the sheer-maalexcept that it is fried on a griddle rather than baked in atandoor.

Another delicious roti made in the tandoor is Khasta roti

which is crisp because it is enriched with butter and then bakedin a tandoor. It tastes like a pie crust. The naan on the otherhand is much softer.

Makai ki Roti ( whole corn meal) is served plain with saagor dahi. The Pakwan (Ajwain), roomali roti come from the MiddleEast.

The most popular and distinctive bread of Bombay is paoor double roti which is similar in taste to the sandwich bread.The Yehudi roti or Jewish bread came to India with the Jews ofBaghdad. It is made of maida mixed with khameer and

kneaded with water.

Those who live in Calcutta will be familiar with the kathirolls which make an excellent short meal. It is a feather softstuffed roti. After the roti is cooked the stuffing is put and theroti is rolled . Kathi rolls, dhakai parathas, Radha bollobhi Luchiare the pride of Calcutta.

In the south the staple food is rice wheat consymption ismuch lesser. The malabari paratha from the malabar region ofKerala though is a paratha that is relished.

A FEW VARIETIES OF INDIAN BREADS:

Phulkas or Chapati: Flat, circular, unleavened, griddled,whole wheat flour Indian bread.

Paratha: Layered, griddled, refined flour Indian breadcooked in fat.

Makkai ki roti: Roti made using whole corn meal.

Besan ki roti: (Punjab & U P ) Gram flour , chopped onions,green chillies and corriander leaves are used.

Tandoori roti: Roti baked in the tandoor. It may beleavened .

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Khasta roti: A roti made using wheat flour, eggs, cuminseeds, baking powder and milk.

Shahi roti: (UP) Maida, ghee, almond paste and warmwater are used.

Bermi roti: (Jodhpuri) Wheat flour split, moong dal soakedovernight, spring onions, chilli powder, cumin seeds, asafoetidaand water. It is cooked on a griddle and then on a direct fire ona wired mesh.

Mughlai roti: wheat flour, yeast, aniseed, milk, sugar, gheeand water are used. It is leavened , rolled flat into circularshapes and roasted on a hot griddle.

Lachha paratha: Flat unleavened , circular, layered bread.

It is shallow fried.

Khakhra: (Gujarat) Wheat flour, garam masala, fenugreek,ghee. Rolled into very thin chapatis and roasted on a very hotgriddle till crisp . Served with ghee and pickles.

Phefre: (Rajasthan) It is a Rajasthani farmer's bread.Coarse wheat flour or jowar (barley flour) , cumin seeds andghee.

Malwi roti or 'Dopatri' : (Madhya Pradesh) Stuffed breadmade using gram flour, stuffed with bean sprouts, tomatoes andspices. served with 'nariyal ki chutney'.

Dhakai paratha: (Bengal) Shallow fried flaky bread. It isrolled flat and round cut through the centre, rolled into a coneflattened and rolled out again.

Bathuway ki roti : (Bihar) Bathuway or spinach is mixed inthe dough. Rolled into triangles and cooked over low heat on a

griddle.

Methi ni bhakhri: (Gujarat) A traditional Gujarathi rotimade with bajra flour, fenugreek leaves, green chillies, turmericpowder and cooked on a hot griddle. It is served for dinner withchutney.

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Kashmiri roti (Taktaki) : Wheat flour, pepper, cumin seeds,asafoetida, ajwain. It is kneaded into a stiff dough and rolledinto thick discs. It is cooked on low heat.

Roghni naan: It is a leavened bread left overnight and

baked in a tandoor or an oven . Flour, milk, curd, yeast, poppyseeds, sesame seeds, egg and saffron is used.

Khameera naan:Khameer - It is a leavening agent made using maida,

sugar, yoghurt and salt which is mixed together into a thinbatter and kept in a warm place to ferment.

Mix khameer, warm milk, flour and make a dough, rest forhalf an hour and flatten into a pancake by tossing it from onehand to the other. Pull one side to form a triangle. Bake in atandoor.

Taftan: Leavened bread with milk, yoghurt and egg fromUP . It is made perfectly under hot grills.

Sheer - mal : (Northern India) Eggs, raisins, khoa, doublecream, ghee, yeast and flour are used to make a dough.Essence may be added. it is left to rise for eight hours . It issprinkled with saffron solution and baked in a tandoor.

Baqarkhani : (Hyderabad) Flour, double cream, yeast,cardamom powder, sugar , salt, eggs, milk ,ghee, khoa , poppy

seeds, kewra essence or rose water are used. The dough is leftto rise overnight, it is rolled into a flat disc folded into half androlled and again flattened. Sprinkle poppy seeds . Cook on agriddle with ghee. it is also made using a 'dum'. Baqarkhani is aricher version of Sheer - mal.

Roomali roti: A soft dough is made using flour, salt, oil andwater. It should be very smooth and elastic. Roll into a rounddisc and place on the back of the palms move your wrist slowly

in a circular motion to make a thin and large roti. Place on a hotinverted kadai . When cooked, fold it like a kerchief.

Batia: Wheat flour and gram flour are used to make a softdough . Roll out into a thick disc , sprinkle corriander, cuminseeds and black pepper and roll , form into a circle and flatten.Cook on a hot griddle with ghee.

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Puran poli: Lentil stuffed sweet roti from Maharashtra.

Phulko luchi: Puffy, deep fried bread from Bengal.

Pakwan: This bread is leavened using soda bi carb. Make

a stiff dough , roll out into round discs and fry.

Sada Kulcha: (Punjab) Plain flour, yoghurt, ghee, sugar,milk, yeast and poppy seeds. The dough is left to rest for sixhours , it is baked and shallow fried in a hot griddle. Variationsmay be made using garlic, mint, saffron, paneer .

Tikkar: It is the peasant's bread of Malwa. It is made usingwhole corn meal. It is cooked on a griddle.

Thepla: (Gujarat) Gram flour, methi leaves, chilli powder,

corriander powder, turmeric .

Puri: These are plain deep fried puffy bread.

Koki: (A Sindhi speciality)It is made using flour, pepper, ghee, salt and water. It is

rolled thick and fried on a griddle.

Dhohdha: (Sind) Barley flour, chopped onions,corriander ,lime juice and water is used. A soft dough is made and kept torest. It is flattened using the palms and cooked on a griddle.

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