Serve These Popular Indian Breads For Your Breakfast

Unleavened, whole-wheat bread known as puri is deep-fried and is the bread of celebrations. Serve with any dish, vegetarian or not, and your preferred pickle. The perfect poori has a bright golden tone and is puffy like a slightly deflated ball. 

Prantha, which means layered bread, is made from the terms parat and atta translating to layererd bread. There are various ways to make it. The stuffed parathas are slightly thick and may be filled with everything from meat to veggies, potatoes, paneer, cheese, sugar, gur, and even dals and veggies. The plain triangle or tikona paratha has numerous layers that make it light and delectable. 

It is a variety of South Indian bread that can be both sweet and savoury and is created with a batter of rice and coconut milk. 

Bhaturas are fried, leavened bread that are best consumed right away when still hot from the oven. Before the dough is shaped into larger circles and deep-fried, it needs to rise for up to five hours. The dough puffs out like a poori and goes great with the common North Indian cuisine chole (chickpea curry). 

A popular Maharashtrian delicacy, it is a form of paratha stuffed with chana daal, jaggery and coconut combination and then cooked with some ghee.