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In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after it is completely cooked. In some places, all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color.
Once kneaded well, the dough is left to rise, and then small balls of this dough are either hand-rolled or flattened using a rolling pin. The bread pieces are then deep-fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy. [3] Bhatura is often eaten with yogurt, pickle, or vegetables.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam .
Litti – a hard, unleavened wheat bread which is eaten along with chokha. Comes in many different kinds. Phutehri is a kind of litti which is stuffed with sattu and spices. [1] Gojha / pangojha / bhakosa – dal-stuffed bread which is either steamed or fried. The dough can be made using wheat flour or rice flour or semolina.
Wheat is used for making flatbreads called chapati, trigonal ghadichi poli , [2] the deep-fried version called puri or the thick paratha. Wheat is also used in many stuffed flatbreads such as the puran poli, gul poli (with sesame and jaggery stuffing), [15] and satorya (with sugar and khoya (dried milk)). Wheat dough in Maharashtrian house
Chapati is a form of roti or rotta (bread). The words are often used interchangeably. The word chapat (Marathi: चापट) means "slap" or "flat", describing the traditional method of forming round pieces of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the piece of dough is rotated.
Bread and roti. Nokulu annam, made of jowar and jaggery. Chapati, baked flattened wheat dough, served with dal or chutney. Puri, wheat dough deep-fried in cooking oil. Served with potato bajji or chutney. Technically a north Indian dish, but widely available in all Telugu restaurants.
Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi. [5] Fried, sugar syrup based Kaju katli: Cashews, ghee with cardamom and sugar. [6] Barfi: Kalakand: Milk, cottage cheese. Burfi: Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina ...