ANDRA PRADESH

Jolada Rotti Jolada Rotti: Jolada Rotti or Jawar ki rotti is the staple diet of the region. It is prepared from jowar flour. Jolada Rotti is served with a traditional curry and spiced peanut powder. Generally, the food in Gulbarga is believed to be very spicy when compared with the rest of the state. PESARATTU

Pesarattu is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh state in India. It is typically served with ginger or tamarind chutney. Green chillies, ginger and onions are used in different variants of this snack.

TAMIL NADU DOSA

Dosa or Dos or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. Dosa is a common breakfast dish it is rich in carbohydrates, contains no sugar or saturated fats.It is a mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment. The rice can be uncooked or parboiled. A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. A dosa is served hot, either folded in half or rolled like a wrap.

PASHATI Pashti is a flatbread common to the Southern Indian subcontinent. It is usually made with rice flour, pan fried in ghee / cooking oil. A pashti is usually served with either chutneys, usually peanut (Phalli Ki Chutney) or with kormas.Pashti is made by kneading rice flour in hot water, as cold water tends to form lumps. The dough is then rolled out with rolling pins, and circles are cut out by pressing a plate or jar top onto the dough.The dish is common to the cuisine of the Labbay community of Arcot District in Tamil Nadu.

KARNATAKA

AKKI ROTTI AkkiRotti is a rice-based breakfast item unique to the state of Karnataka, India. Akki-Rotti means rice-pancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. Oil is spread over a griddle (tava) or wok and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. AkkiRotti is served hot and is eaten along with chutney. A dash of butter or ghee with AkkiRotti is also preferred. Another way of making AkkiRotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top. A variation of Akkirotti is the Ragirotti in which rice flour is replaced by ragi (finger millet) flour. BEENA DOSA

Benne dosa or benne dose is a type of dosa food which traces its origin from the city of Davangere in Karnataka. The term "benne dosa" in English language means "butter dosa". This type of dosa is made up by just the addition of butter while making normal dosa. It is similar to masala or set dosa but smaller in size, made out of rice batter and lots of butter. It is served with liberal helpings of butter sprinkled on it. This makes the dish enticing in both flavour and fragrance. Some of the variants of the benne dosa: Benne Khali dosa Benne open dosa.

UTTAR PRADESH

SHEERMAL Sheermal or Shirmal is a saffron-flavored traditional flatbread made in Iran, Pakistan, Lucknow region of India, probably from Persian influences. It is one of the several rare Lucknow delicacies in India. It is also part of the Awadhi cuisine. PreparationIt is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry. It is best served with LucknowKababs and can even be relished stand alone. It is sometimes also combined along with Nihari. METHI PARATHA

Methi Paratha is the Indian name used to describe unleavened whole wheat bread that is stuffed with fenugreek leaves and spices. It is a widely popular variation to the regular whole wheat bread paratha and is prepared and consumed by people of different communities belonging to different regions across the Indian subcontinent. Methi paratha is Indian flaky, flat bread made up of whole wheat flour and fenugreek greens or methi leaves. In making a paratha, you need first prepare the dough, roll out and then cooked over a flat pan/tava.; ghee or oil is added during the cooking process. Sometimes veggies, greens like fenugreek, spinach are added to the dough making the parathas healthy and delicious. In India, it mainly served in Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu.

MADHYA PRADESH

BAFLA BATI Dal Bafla, or Dal Bafle, is a central Indian variation made which is boiled in water before being roasted, it is much softer and more rich in ghee than Baati as the ghee penetrates inside .Baati is also eaten in southern India, mostly by the people of the lambada community, but this form of baati is different. It is made up of jowar and is harder than the wheat bread. It is also eaten with dal, though any curry goes fine with it. RUMALI ROTI

Mix wheat flour, maida, salt and baking powder and sieve them together. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief. Serve rumali roti hot with indian curry.

GUJARAT

KHAKHRA Khakhra is a popular vegetarian roasted Gujarati Indian thin cracker bread or snack item made from mat bean and wheat flour and oil. VarietiesKhakhra is made in several varieties such methi, jeera, bajri, math and masala flavors to name a few.Commercially prepared khakhraKhakhra is usually eaten with chutney, pickles, butter, ghee or yoghurt. khakhra available in many flavours like jeerakhakhra, masala khakhra, methikhakhra, panipurikhakhra, PavBhajiKhakhra etc.

THEPLA Thepla is a very popular Indian bread which keeps good for at least 3 days at room temperature. This food originates from the state of Gujarat in India. Thepla is also a very good Travel Food and classified as side dish for main course food usually eaten after dinner or with tea. It is easy to cook and has a divine taste. Thepla is a nutritious food as well. Sweet thepla and methi thepla are the different variations of this dish. Methi is full of calcium and Magnesium. Thepla recipe takes 25 minutes for cooking.

MAHARASHTRA

THALIPEETH Thalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Bengal gram, Black gram, coriander seeds, cumin seeds, wheat, and rice. Onion, brown sugar, other vegetables and spices are added when kneading the dough.It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd. During a fast ("Upaas") a dough made from sago "Sabudana" is used.

PuranPoli MaharashtrianPuranPoliPuranpoli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles like a roti, a poli is actually very different. It is made mostly during holi when the bonfire is lit. The stuffing is known as puran and the outer cover is known as poli. The puran is made by boiling chickpea lentils with a pinch of turmeric for color. When the lentils are cooked and soft, the broth is removed and kept aside. Jaggery or gur is added to the chickpeas and cooked till they are soft. Then the stuffing is removed and sieved through a utensil made specifically for puran to achieve a smoother consistency. Saffron, cardamom, and nutmeg is added for additional flavor. The outer cover is made by making a dough by mixing refined flour, milk and ghee. Equal number of balls are made of the dough as well as the stuffing. The puran is stuffed inside the dough and then rolled out flat using a rolling pin. The poli is then coked on a hot griddle and served with ghee and a soup made from the surp.

GOA BHAKRI

Bhakri is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Rajasthan, Gujarat, Maharashtra, Malwa, Goa and northern Karnataka. Bhakri is part of a traditional Indian meal and is served with curd, chutney, vegetables and rice. Like breads around the world, bhakri is a staple food. It is made mostly from wheat flour, jowar flour, bajra flour, nachni(or finger millet) flour and even rice flour (in the Konkan region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. Bolo-Rei Bread

A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest. It is formed into a large ring shape and baked until golden.

PUNJAB BHATOORA

Bhatoora, bhatura or batoora, is a soft and fluffy, deep-fried bread from the North India, and is often eaten with chickpea curry, chole or channe, making the classic dish cholebhature. A typical recipe includes white flour (maida), yogurt, ghee or oil, and yeast. Once kneaded well, the dough is left to rise, and then small balls of it are either hand-rolled or flattened using a rolling pin. Then the bread pieces are deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy.

MAKKI DI ROTI Makki di roti is a flat, unleavened North Indian bread made from corn flour. Like most rotis in Indian/Pakistani cuisine, it is baked on a tava. Literally, Makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength which makes it difficult to handle. Due to this, making makki di roti is more difficult than roti made from wheat flour. Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk. Similarly, in Uttar Pradesh, it is eaten with spinach and added butter.

ORISSA

MANDA PITHA MandaPitha is a steamed Pitha which is prepared in all parts of Orissa during festivals falling on Monsoon and Post Monsoon seasons like Manabasaguruvar, Durga Puja, Kumar Purnima, GamhaPurnima etc. PreparationThePitha bears some similarities with Modak of Maharashtra and Kozhakkattai of South India.The outer covering consists of steamed rice flour and inner filling is of coconut, jaggery, black pepper and Chhena. Main ingredient(s) Rice flour, coconut, jaggery, black pepper, chhena.

LUCHI Luchi is a deep-fried flatbread made of wheat flour that is typical of Oriya, Assamese, Maithili and Bengali 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 that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutirkochuri) is one notable variety.

KERALA

Aappam Aappam or Aappam hoppers are a type of food in South India and Sri Lankan cuisine . It is called chitauPitha in Oriya, Paddu or GulleEriyappa in Kodava.. It is eaten most frequently for breakfast or dinner. Appum or aapum pronunciation varies between regions is a term equivalent to bread. Another form of appam is "Kallappam", where "kall" (Tamil) means toddy, which is used for fermentation. This type of appam is prepared in an appakal (mould). Kallappam looks like a pancake.

PATHIRI Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu. After preparation it is sometimes soaked in coconut milk to keep it soft and to improve the flavor. Pathiri is also known as aripathil or pathil in some parts of the Malabar region. Today, pathiri is still a popular dish among the Muslims in Kerala. It is usually prepared for dinner and served with meat or fish. In some regions, pathiri is regularly served during Iftar in the Muslim fasting month of Ramadan. Variants of pathiri include neypathiri (made with ghee), porichapathiri (fried rather than baked), meenpathiri (stuffed with fish), and irachipathiri (stuffed with meat).

JAMMU AND KASHMIR

PAROTHA A parotta, porotta or barotta, is a delight and common layered flat bread of Southern India and Bengal. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Tamil Nadu, Kerala, Karnataka, and the Middle East introduced by the South Indians. It is also served in marriage and religious festival and feasts. It is prepared with Maida, egg and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers. Usually, parottas are relished with vegetable kuruma and Onion Rings (in case of Veg restaurants) and chicken, mutton or beef saalna (a spicy sauce in non-vegetarian restaurants). Other variants of the common parottas are Chili parotta, Coin parotta, VeechuparottaKothuparotta, &ceylonparotta.

KULCHA Kulcha( kulc) is a type of leavened Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).

ASSAM

PITHA Pitha is a type of cake, dimsum or bread common in Bangladesh and India, especially the eastern states of Assam, Orissa, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable). PreparationPithas are primarily made from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. When filled, the pitha's pouch is called a khol (lit. "container") and the fillings are called pur. Depending on the type of pitha being prepared, pithas can be fried in oil or ghee, slow-roasted over a fire, steamed, or baked and rolled over a hot plate. Pithas are often eaten at small meals such as breakfast or as a snack with tea, although there are many sweet varieties that are reserved for desserts or holidays.

V Roti canai The dish is composed of dough containing copious amounts of fat, egg, flour and water (although eggless vegan versions do exist). The form of fat used is usually ghee (clarified butter). Some people add sweetened condensed milk to the mix. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

BIHAR

SATTU ( MAKUNI ROTI ) Sattu - powdered baked gram, a high energy giving food usually mixed with water or with milk. Sometimes, sattu mixed with spices is used to prepare stuffed 'chapattis', locally called as 'makuni roti'. Bihar is famous for SattuParatha, which are parathas stuffed with fried chickpea flour, Chokha (spicy mashed potatoes).

LITTI It is type of a stuffed round ball .This stuffed round ball can be fried or baked . these bihari litti is generally served with a bowl of pure desi ghee and usualy eaten with yogurt and began ka bharta .

CHHATTISGARH

NAAN A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams or 3.5 oz each), which are flattened and cooked. In Pakistani cuisine, naans are typically graced with fragrant essences, such as rose, khus, or (vetiver) with butter or ghee melted on them. Raisins and spices can be added to the bread to add to the flavour. Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, and/or cheeses. This version is sometimes prepared as fast food. It can also be dipped into such soups as dal, and goes well with sabzis (also known as shaakh).

JHARKHAND

MARUA ROTI IT is made up of ragi flour . It is a flat bread . Ragi flour is also know as marua that is why it is named as marua roti .The flour is black in colour . It is mainly eaten by the farmers in Jharkhand.

CHILKA ROTI Made up of rice power which looks like a neer dosa of the south indian cuisine

WEST BENGAL

PARATHA A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. It is one of the most popular unleavened flat-breads in Indian cuisine, Pakistani cuisine and Bengali cuisine and is made by pan frying whole-wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea.

PHULKO LUCHI Luchi is a close cousin of the North India puri, which is generally made with whole wheat flour or atta. Luchi on the other hand is made with maida to get that light and fluffy golden texture. Maida is also made from the starchy white part of the wheat grain, and almost resembles the all-purpose flour. Luchi cannot be had by itself, so there has to be something to go with it. My favourite was luchi with sugar, the crispy flakes of luchi with the sweet sugar is one of the best joys of growing up in a Bengali family.

RAJASTHAN

BHAATI Baati is a hard, unleavened bread cooked in the desert areas of Rajasthan and Gujarat. It is prized there for its long shelf life and high nutritional content, as well as the minimal quantity of water required for its preparation. It is always eaten with dal. Bati is also known as litti. Litti can be enjoyed with Chokha (a type of spicy mashed potato mixed with roasted brinjal). Litti and chokha are synonymous with bread and butter in many parts of India. Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney.

MISSI ROTI The combination of wheat flour with one or more flours (e.g. chickpea, maize, or millet) will produce a "missi roti". Cumin seeds, tomatoes, garlic, or onions may also be added . Missi roti is served in rajasthani and gujarati cuisine.

SIKKIM

SEAL ROTI Seal Roti (Nepali traditional food) is made by grinding rice and water into a paste, then deep fried. It is normally eaten with potato curry. It is prepared during Dasai and Tihar (local festivals).

MOMO Momo is a very popular Tibetan treat in Sikkim. It is prepared by stuffing meat and vegetable ingredients in flour dough then making them into dumplings. Momos are eaten with soup and chilli sauce. This Tibetan dish can be found in almost every local restaurant and fast food shop.

HIMACHAL PRADESH

SIDU Sidu is a kind of bread made from wheat flour. It is kneaded with yeast and the dough is allowed to rise for 4-5 hours. With a stuffing of fat it is first browned over a slow fire and then steamed. Sidu is normally eaten with ghee (clarified butter), dal (lentil broth) or mutton.

ROTI PRATA It is a famous roti prata that packs in the crowd at its daily golden hour which is breakfast time. When an order is made, the folded dough is flatten out, add ingredients like eggs and chopped unions, and then pan fried. The fresh, crispy prata is crushed by clapping it sharply between the palms before serving with a small dish of dahi.

Name VINAYEE KOLI

Roll number 12

Assignment 2 Types of indian breads