A delightful treat from Punjab, Amritsari kulcha might look like a naan but is stuffed with a mouth-watering aloo mixture and topped with oodles of butter.
Khoba from Rajasthan literally translates to cavity or lowered with pressure in Marwari. The thick roti is made with wheat flour and ghee, with various cavities made using thumb.
Not to confuse with sheermal, baqarkhani from Old Delhi is slightly sweet, poked, thick and isn’t too soft in texture. Perfect with mutton koftas, chicken curry or nihari.
Khambir is a traditional bread of Leh Ladakh, which is brown in colour with a thick crust baked in a pan. It is most commonly served with butter tea.
Soft, puffy, and deep-fried, bhaturas are a hot favourite across Delhi, Punjab and surrounding cities and is popularly served with chickpeas tossed in flavorful spices.
Deep-fried little puris made of wheat flour and cooked until golden brown makes the perfect accompaniment to everything from aloo curry to curd and even sooji halwa.
A staple during marriages or religious functions, roat is a sweet flatbread made of wheat flour and cooked with ghee till crisp with flavours of fennel seeds and cardamom. .
A thin, large, unleavened flat bread, made of maida, lavasa is like a blistered naan, which can be topped with. butter or jam or wrap around barbequed meats and chickpeas.