Bread is an important part of Indian food. Roti is India’s daily bread food and Paratha is its special treat. Most people eat the parathas in breakfast because of it heavy food. Poori is cooked in deep-fried oil and it’s too easy to make. Naan is made from white flour and it’s cooked in tandoor. You can find here so many verities of slices of bread like Sweet Til Puri, Naan butter, Cheese Paratha, Moong Masala Paratha, Radhaballabh Poori, Methi Thepla, Maize flour Poori, Fenugreek Parantha, Kerala Paratha, Sooji Methi Masala Paratha, Achari Paratha, Makki di Roti, Puffy Soft Milk Poori, Pudina Paratha, etc.
Kids at home are very fond of Sweet Pooris. It tastes like sweet biscuits with sweet taste.
Dal Poori can be made in many different ways. You can make Dal Stuffed Poori (दाल भरी पूड़िया (Dal stuffed Poori) by stuffing dal mixture into the poori or you can make Dal Poori (बेड़मी पूरी (Bedmi Poori) by kneading the dal paste in the flour.
During winters everybody relish eating sweet poori prepared with sesame seeds, especially kids. We can even pack these in lunch box of children.
Lets make Stuffed Paneer Paranthas Recipe are crispy, tasty, and nutritious.
Chawal ki Roti, RotiChawal ki Roti(rice bread) is very tasty and is eaten all over India. In Bihar, Chawal ki Roti with sweet and sour pumpkin curry, while spicy brinjal curry and coconut chutney with this roti is loved in Bangalore and Mysore.
If there is no electricity and you cannot make use of tandoor or oven than naan can be prepared on tawa. Tandoori naan recipe can be prepared with ease on tawa as well.
Made of 81 layers Varki Lachca, It is delicious to eat and appealing with the delighful taste of paratha.
Missi roti is not only scrumptious to eat but is also very nutritious. You can make missi roti for lunch or dinner, you'll relish eating it for sure bases.
Everybody relish eating paranthas in dinner. This mint (pudhina) parantha will be liked by kids for sure. So, come let's make pudhina parantha for today's dinner for greatful enjoyment of parathas.
Aloo poori prepared with wheat flour mixed with desi masalas and boiled potatoes stuffing can be served with any sabzi or have it as a snack with evening tea. These delicious pooris can be prepared for any festival or for kids tiffin or pack them.
Have you tried Bajra(millet) ki roti with Patori this winter? In places like Rajasthan and Braj Bajre ki roti is eaten with Urad dal and Patori. While Bajra roti's Malida is very tasty.
Most of us must have relished eating this sweet parantha. Sugar stuffed parantha or sweet parantha was one of the favorites for all.
You relish the Missi poori made from healthy and nutritious Spinach. Enjoy this simple recipe of Palak Missi poori.
Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida and requires more amount of kneading to prepare a soft dough. Kerala Paratha is soft and crunchy while the inner layers crispy.
To give the nutrition of these green leafy veggies to kids try preparing paranthas with these veggies which can be served with curd, raita, chutney, pickle or any other sabzi of your taste with delights.
Thalipeeth, a traditional recipe of Maharashtra, is prepared with multi grain flour, chilly-spices and fresh vegetables. Its a nutritious dish and making this is very easy to cook with delicious taste.
Try making misse theplas prepared from gram flour, wheat flour and spices.Methi theplas can be stored for 3-4 days. Gujarati theplas are prepared with numerous styles.
Makke ki Roti and Sarson ka Saag is pure bliss during winters. Many people find it difficult to make Makke ki roti. So lets make Makke ki roti easily and relish a sumptuous meal with crispy taste.
Sindhi koki roti is prepared with again roasting raw roti made of wheat flour and spices and is usually served in breakfast. But this roti can also be packed in lunch or carry for outings. Enjoy the delicious taste of roti.
Definitely like the unique taste of Stuffed Green Pea(Matar) Parantha. Stuffed Paranthas taste much better than the usual paranthas.