EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS – ROUND UP
India has a huge variety of flatbreads – rotis, puris, parathas, bhakris, dosas, chilas, batti, litti etc. Most of these are consumed in every household either for breakfast, lunch or dinner. Some states prefer flatbreads to rice while some need both.
It is believed that the humble roti may have originated from Persia where it was made using refined flour. The wheat version was started in the state of Awadh. A more coarser flour was used back then and shaped into a katori or bowl to hold the curry. It was considered a poor man’s diet, not needing an utensil to hold the curry.
Yet old texts do mention roti and it existed during the Harappan Culture as most people back then were agriculturists. The word roti is similar to the Sanskrit word rotika meaning flatbread eaten with curries. That word has appeared in the medical text Bhavaprasa.
Whatever the truth, flatbreads are here to stay and every day newer versions are created to suit the palates of the population. The Mega Blogging Marathon introduced me to so many different varieties of flatbread. Some stuffed, some made with different flours, some shallow fried, some deep fried. Hot or warm flatbread with a tasty curry, masala tea or pickles is favored by all.
Here I’ve listed some the parathas that I made for the A-Z Mega Blogging Marathon. During this journey I learnt how to make new flatbreads, flatbreads that I’d not heard of before. It made me realize that India in itself has such a vast cuisine, each different and yet similar.
Top Row : Left to Right
A for Akki Roti B for Bhakri C for Chousela D for Dalpuri E for Ekadashi Thalipeeth F for Fungawela Mug na Parotha
Second Row : Left to Right
G for Gulachi Poli H for Hyderabadi Halwe ki Puri I for Indori Masala Roti J for Juar Jo dhodho K for Kulcha L for Luchi
Third Row: Left to Right
M for Makki di Roti N for Nagori Puri O for Onion and Carrot Ragi Bhakri P for Padvari Rotli Q for Qubani Naan R for Rotla
Fourth Row : Left to Right
S for Surati Paratha T for Tikkar U for Ubbu Roti V for Vastad Roti W for Wheat Khakhra X for Xtra Flaky Farsi Puri
Last Row: Left to Right
Y for Yogurt Roti Z for Zafrani Khasta Roti
Flatbreads made from Wheat Flour:
Yogurt Roti – North India
Indori Masala Roti – Madhya Pradesh
Fungawela Mug na Parotha – Gujarat
Flatbreads made from Plain Flour (maida):
Zafrani Khasta Roti – North India
Xtra Flaky Farsi Puris – Gujarat
Hyderabadi Halwe ki Puri – Telangana
Flatbreads made from Rice Flour:
Ubbu/ Ukkarisida Roti – Karnataka
Chosela – Chhattisgarh
Flatbreads made from Multigrain Flour or Mixed Flours:
Ekadashi Thalipeeth – Maharashtra
Flatbreads made from Millet or Sorghum Flour:
Onion and Carrot Ragi Bhakri – Karnataka
Juar Jo Dhodho /Sindhi Jowar Roti – Sindhi Cuisine
Flatbreads made from Cornmeal:
You may want to check out other Indian Flatbreads that I have on my blog:
From top left to right:
Thepla –Gujarat
Atta ke Bhature – Himachal Pradesh
Sheermal – Mughlai Cuisine, Kashmir, Uttar Pradesh
2nd Row left to right:
Taftan – Uttar Pradesh
Bajri Dhebra – Gujarati
3rd Row left to right:
Bajri Aloo Parathe – Haryana
Aloo Paratha – North India
Sattu ke Parathe – Bihar, Uttar Pradesh
Last row left to right:
Ghari Rotli/Puran Puri/Puran Poli – Gujarat, Maharashtra
Arbi ke parathe – Northern India
Please take some time to check out the round up of my fellow Mega Blogging Marathoners:
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