Wednesday, September 10, 2008

10 Indian deep fried breads

This cookbook lists 10 simplified deep fried Indian breads. For more detailed recipes check out the links from fellow bloggers listed below. The following breads are listed in this cookbook:

 1.:  Poori  : You can look at Poori as a deep fried Chapatti. Whole wheat dough is rolled into a thin circle which is then deep-fried to make a poori.

2.: Luchi  is poori made from refined wheat flour ( maida). These are popular in East India, especially Bengal and Orissa.

3.: Pal Poli is Luchi kneaded with milk, deep fried and soaked in sweetened milk. This becomes almost a dessert.

4.:   Bhatura  dough uses baking powder and yeast, which help it puff up impressively on frying.

5.:  Mughlai Paratha is ordinary paratha made from atta ( whole wheat flour), which is deep fried instead of being cooked on a skillet.

6.:  Poricha Parotta  from Tamilnadu, uses all purpose flour ( maida) instead of whole-wheat flour.

7.: Palak Poori   uses spinach paste kneaded into the dough to give pooris a greenish tinge.

8.:.  Khameeri Roti  is a thicker version of the bhatura. Whole-wheat dough is leavened with yeast, rolled into thick discs and deep fried.

9.:  Badshahi Naan  is  the deep fried naan, which uses milk for kneading instead of water.

10.: Bafla is the Rajasthani bread, which is first cooked in water like a dumpling and then deep fried to give it a crusty exterior.


LG said...

Khameri Roti and Bafla were new to me..knowledge updated! :)

Divya said...

Your site is pretty interesting! Are those pages from a book?

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