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POORI & BATHURA
PURI
Poori or puri, is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. The name puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) “filled” Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris. In some recipes, cumin seed are also added to the dough. A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot with spicy potato curry or mixed vegetable kootu or chickpea curry.
BHATURA
Another popular breakfast or evening dish is Bhatura or chenna bhatura. Bhatura is similar to poori and usually served with chenna masala or chickpea gravy. It is a specialty of State of Punjab, India.
A typical recipe includes white flour (maida), yogurt, ghee or oil, and either yeast or baking powder. 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. The dish is available in almost all eating-places in both south and north India and also on street vendors. The dish can also be prepared at home in a healthier and less-oily manner and also the bhature can be made filled with potato, cottage cheese etc. the dish is considered for a heavy breakfast, Chole Bhature is a great treat for college students who enjoy this delicious dish greatly.
Bread of corn or Makki di roti, मक्की दी रोटी (Sanskrit) is a flat, unleavened Punjabi bread made from corn flour, primarily eaten in Punjab region of India and Pakistan. Like most rotis in South Asian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine. It is made from corn flour and cooked on griddle and topped with butter. 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 winter in Punjab and is perhaps best known when accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), Similarly, in Uttar Pradesh, it is eaten with spinach and added butter. Typically, the flour is kneaded with cold water in India, but if made at home in an English kitchen, then hot water from a kettle is used. Makki di roti accompanied with butter and buttermilk is very popular combination in Punjab. Makki ki roti is generally made during the winter months in Punjab. Traditionally ladies make Makai ki roti by hand and roast over kanda (cow dung cakes) on chulha (open fire stove) that gives this roti a smoked flavor and serve with homemade butter. These days everybody use rolling pin to roll roti and cook on tava (griddle). Corn flour has less adhesive strength which makes it difficult to make roti than wheat flour. This is one of the reasons to mix wheat flour with corn flour to make roti.
The very humble Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) Women from Northern Karnataka are much familiar and expert in making this type of rotti. A lot of experience and nack is required in making these in the traditional way. Main ingredient here is sorghum. This bread doesn’t need any resting time as many other indian breads, moreover it is gluten free. Fiber, calcium, protein and loads of energy come together in a tasty roti flavored with spring onions and green chillies. Apart from gluten-free it is also very less in cholesterol. The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm.
Another popular breakfast food from Karnataka, India. This is very nutrient rich, less in calorie. Made of finger millet flour this rotti supplies calcium, fiber, iron and is gluten free too. Ragi boosts lactation, good for babies and increases blood cells.
It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. Ragi-Rotti means ragi-pancake in the native language, Kannada. It is prepared in the same way as Akki rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough; sliced onions, chopped coriander, chillis and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). Small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. Ragi Rotti is served hot and is eaten along with cocount, garlic chutney.
If you visit Bengalurucity of Karnataka city, often you will find boards saying ” Akki and raagi rotti is avaialble for lunch or breakfast” In many households it is a week end special.
Akki Rotti is a rice-based breakfast item unique to the state of Karnataka, India but extremely popular. Akki-Rotti means rice-bread 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 chilies, curry leaves, chopped coriander and cumin seeds are added while kneading the dough. Oil is spread over a griddle (tava and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. Akki Rotti is served hot and is eaten along with chutney. A dash of fresh butter or ghee with Akki Rotti is also preferred. In some parts along with butter, ghee people use molasses and coconut chutney on side for the taste. Traditionally women use banana leaves to spread akki rotti and will transfer to a tava on a clay oven.
Regardless of its origins, parathas soon became popular all over South Asia. All south Indian states have their own versions of the ubiquitous paratha, the most popular being “Kerala Porotta,” which is mostly made of ‘maida'(white flour) instead of ‘atta'(wheat flour). The Kerala Porotta is popular and is usually devoured with egg roast, chutney, yogurt, avial and non vegetarian curries
A paratha is a flatbread that originated in the north of the Indian Subcontinent. Parathas originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. The paratha is stuffed unleavened bread with various fillings that could be added according to your choice. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. There are number of varieties of parathas – Plain paratha with no stuffing but smeared with butter and ghee, Aloo paratha -popular variety with stuffed potato with little or no spice, gobi paratha -stuffed with cauliflower, methi paratha – flour mixed with fenugreek and cumin powder, cabbage paratha – stuffed with cabbage, mixed vegetable paratha, laccha paratha – contains few layers inside and round or triangle in shape, palak paratha, raddish or mooli paratha, tomato paratha and there are few non vegetarian parathas that are popular too.
Bhakhri is gluten free Indian flat bread which is common in Maharashtra, Gujarat, Goa and Rajasthan. It can be made with bajra (pearl millet) flour, ragi (finger millet) flour, sorghum (jowar) flour, wheat flour or rice flour. Most of these flours are gluten free and hence requires some practice to make. These flours are also high in dietery fiber and hence makes it a healthy meal. Bhakhri contains pearl millet, salt and water. Bhakhri is typically biscuit-like bread flavored with ghee and cumin seeds. Generally, there are two types of bhakhris—one is cooked like a biscuit while the other is puffed up and served with ghee.
