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From Punjabi Kulchas to Laccha Paratha, there exists a wide range of breads in North Indian cuisine that call for all the love and praise.
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It resembles tandoori roti or naan, stuffed with a spicy potato mixture and greased with butter. This kulcha can be paired with chana or raita.
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A dhaba-staple, it is layered and flaky. Made with either maida or atta, Laccha paratha employs a unique method of rolling the dough and goes well with all curries.
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This popular Rajasthani roti is famous for its unique look and feel. It is has an uneven surface with craters that are made by pinching the dough.
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This roti from 'Purani Delhi' has a biscuit-like texture and is slightly sweet in taste. Holes are poked in the roti so that it is cooked evenly.
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Missi Roti is known for its crispness and flavours of ajwain, hing and kasuri methi. It comes with the goodness of high-fibre bajra, paneer, garlic, and curd.
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This soft, fluffy bread is made with maida and a bit of baking soda. Paired with chhole, bhatura is one among the most indulgent breads of Delhi and Punjab.
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Ulta tawa means an inverted griddle. The dough is stretched out and cooked and served with the softest kebabs like galouti or seekh.
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