Indian bread recipes are very popular all around the world. With a wide variety of flatbreads, that are plain, stuffed, spiced the breads are an integral part of the Indian cuisine. Each region around India is so diverse and and every home has a unique way of making their breads. Some are stuffed with vegetables like Potato, Cauliflower, Peas, Corn, Spinach, Radish, Paneer, Cabbage, etc and are popularly called as Parathas or Paranthas.
In this section you will find over 20 + recipes of Indian Breads that are tried and tested and cooked in traditional Indian homes. The breads are packed with flavor and taste and are healthy and easy to cook as well. Find best and authentic recipes from Palak Paratha, Aloo Paratha, Bhakri, Bajra Roti, Methi Thepla, Beetroot Paratha, Dhebra, Puri, Bhatura, Naans and more.
Thalipeeth is a famous Maharashtrian dish typically made of three flours, whole wheat, millet and bengal gram flour or besan. I've attempted a healthy and green twist to this versatile and healthy preparation of thalipeeth, with oats methi and spices like ginger and green chillies. Serve the Maharashtrian Multigrain Thalipeeth along with a achar.
Here are more recipes from Maharashtrian cuisine to try
Shrikhand Vadi Recipe (Yogurt Barfi)
Kokum Saar Recipe (Traditional Maharashtrian ...
Cabbage and Methi Paratha is an ultimate healthy and comfort food for the entire family. It provides a wholesome start to your day with fiber in the form of cabbage, vitamins from methi and excellent carbs from whole wheat and oat bran. Serve Cabbage and Methi Paratha with Tomato Onion Cucumber Raita and Mango Pickle and even pack it for a lunch box
Did you know: Fenugreek are known to have a storehouse of minerals and are also known to be a rich source of vitamin C ...
The Whole Wheat Onion Kulcha Recipe is a traditional and simple recipe, that is flavored with a delicious onion and mint stuffing. The Onion Kulcha's are a common street food of Northern India and the most commonly served bread at Punjabi restaurants. Kulchas are most often made with Maida (all purpose flour), but in this recipe I have made a healthy version of the Kulcha using whole wheat flour. Speciality of this recipe if that it is made over the stove. But if you have Coal Tandoor Grill/Oven ...
Missi Roti is delectable flatbread from Rajasthan that is made from gram flour and spiced with green chilies and flavored with black salt and ginger. The Missi roti tends to get dry, so it good to serve it hot along with butter and jaggery, accompanied with Sev usal or Palak Makhana Recipe.
If you like this recipe, try more Indian flatbread recipes like
Awadhi Style Sheermal Recipe
Ragi Ujju Rotti Recipe
Mixed Flour & Spring Onion Crepes Recipe
Spicy Aloo Naan Recipe
The Hara Dhania Paratha also known as the Coriander Paratha is a simple and healthy paratha that is extremely rich in fiber and nutrition. This paratha is a refreshing change from the regular roti and phulkas and can be had as snack or packed into a lunch box for the kids school. It is also attractive to kids because of its beautiful green color, and getting them to eat this at school will seem a breeze. Serve Hara Dhania Paratha Recipe (Coriander Paratha) with pickle of your choice and ...
Makki Atta and Mooli are a great combination enjoyed abundantly in winters up north. This recipe is a gluten free flatbread recipe enriched with sprouts and other salad to make this wholesome. This recipe uses typical punjabi ingredients to make a south Indian style patted roti.
Enjoy this flavourful Mooli Makki Roti with a cup of Masala Chai for a healthy wholesome breakfast.
If you like this recipe, you can also try other Roti recipes such as
Masala Roti Recipe
Gluten Free Ragi Roti Recipe
Biyyapu Rotte or Rice flour roti is an authentic breakfast dish in south household's, traditionally served with kurma or peanut chutney. These rotis are cottony soft, tasty and healthy too. They make for a perfect breakfast or lunch option.
Other rotis that you can try are:
Besan & Atta Ki Roti Recipe
Masala Roti Recipe
Rajasthani Khooba Roti Recipe
Rajgira Puri Recipe (Navratri Fasting/Vrat Recipe) is a unleavened Indian fried bread made with rajgira flour/amaranth flour and potato as a binding agent. It is slight different from the normal puris made from the wheat flour. This is because of the type of different flour being used which is the rajgira flour giving varied texture. The Rajgira puris are much soft and grainy in texture.
The dish is preferred to be made during the Vrat season or the Fasting season of Navratri in the Northern region ...
Matar Ajwain Ki Puri is a simple and easy dish being very versatile as it can be had any time of the day, be it breakfast, lunch or dinner. It has the added goodness of peas and does not take too much time to prepare.
The plus factor of Matar Ajwain Ki Puri is that it tastes amazing with yogurt alone.
Other puri recipes that you can try are:
Rajgira Puri Recipe
Achari Masala Puri Recipe
Palak (Spinach) Puri Recipe
Makki Ki Puri is a great and wonderful deep fried Indian bread which can be served with almost any sabzi made with maize flour and wheat flour. It is very popular bread as everyone loves eating them.
You will relish eating the Makki Ki Puri with side accompaniment of pickle, Aloo Dum and Tomato Onion Cucumber raita.
If you like this recipe, you can also try other Puri recipes
Bihari Chana Dal Puri Recipe
Rajgira Puri Recipe
Achari Masala Puri Recipe
Rice Bhakri (Tandalachi Bhakri) is a typical Maharashtrian flatbread made using rice flour. It takes just a couple of ingredients to make Rice bhakri and once you get a hang of it ,they are quite simple to make. Rice bhakri should be had hot, smeared with butter or ghee. Rice Flour Bhakri Recipe (Maharashtrian Tandalachi Bhakri) can be served with curries or simply topped with some Lahsun ki Chutney and raw onion on the side, or with Arhar Ki Dal with Lahsun Tadka. For a variation, you can add some ...
Awadh Style Bakarhani Roti Recipe ( Thick Spiced Flat-Bread Recipe ) is soft flaky bread which is seasoned with cardamom and also sweet on the palate. It is usually cooked in a tandoor which helps to give a charred and smoky flavour to the bread.
The bread was originally from Old Dhaka which is a part of Bangladesh. But since the technique and the cooking method got influenced by various states, the technique of making Bakharani Roti spread over to Awadhi Cuisine as well.
Bhatura is a traditional North Indian Punjabi classic bread savored with Chola Masala - together called as "Chola Bhatura". The Bhatura is a spongy deep fried bread is made my combining flour along with yogurt and yeast that is made to ferment so that it gets that little sour taste from the yogurt which gives that classic favor and yet the softness. The addition of nigella seeds, fennel seeds or ajwain seeds enhances the flavor of this delicious Bhatura.
Yeast is not traditionally added ...
The Homemade Butter Naan recipe is simple to make in your own kitchen. Naan is an Indian bread about which I am very choosy as to where I eat them. I am so particular about its texture and the softness, that I hardly end up ordering them in a restaurant.
This Naan recipe simply fantastic and delicious and easy to make and absolutely has that melt in the mouth flavour and texture. The easiest way I found to make Naan is in the oven as you can keep multiple breads at a time (if you have a large ...
Litti is a snack food found in India's Bihar and Nepalese state of Madhesh. It consists of wheat and sattu combined along with spiced and stuffed into maida balls and deep fried in ghee or baked in the oven.
Although Litti very often confused with Baati from Rajasthan, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad. The litti are traditionally baked over a cow-dung fire, but you can either deep ...
Baked Whole Wheat Masala Baati is a traditional Rajasthani recipe for a crusty baked dumpling-shaped cookie made of whole wheat kneaded together with spices. It has a fascinating origin, dating back to the ancient days when soldiers ate it as a staple war-time sustenance. During those days grains like wheat, jowar, bajra were a part of everyday meal. So soldiers would bury the prepared dough into smaller chunks and place it underground. The blistering heat of Rajasthan, with the sun beating down ...