Indian classical breads have always fascinated the food lovers. Be it Sheermal, Bakharkhani, Kheema Naan, Bhatura or Dhakai Paratha.
The term Paratha as per Historian Late K.T Achaya on paratha in his book, ‘A Historical Dictionary of Indian Food’ as “Wheat dough rolled out, with frequent folding over while smearing with fat, to a square or triangular shape, and pan fried using a little fat to a layery structure. Cauliflowers, potatoes, spinach and methi leaves can be mixed into dough before frying.”
There are several myths and facts available to dismantle the word Paratha. Some believe it is of a size of a lid of “Parat (a kind of flat round utensils” – hence the name is given whereas some believes that it is a combined word “Parat + Atta = Paratha”.
However, various ancient Indian texts suggest that round flat breads existed in ancient India. Vedic texts mention Purodhashas (the word believed to the precursor to the words pataha or paratha) as thick pancakes, stuffed with dry lentils or vegetables, offered to deities during Vedic rituals.
The word Rotika has been mentioned in the 16th century medical text Bhavaprakasa to describe a bread used to eat curries with. Flatbreads resembling bowls have also been described in Tulsidas’s 16th century epic poem, Ramcharitamanas. Kannada literature between the 10th and 18th centuries also talk about an unusual method of roasting flattened wheat dough that is then eaten with sugar and edible camphor – these methods mentioned are still used in making the Rotis today!
During the medieval period, the Roti is believed to have been a royal favourite. Abul Fazl’s Ain-i-Akbari mentions that Mughal Emperor Akbar was extremely fond of eating the thin, roasted, wheat flatbread with ghee and sugar.
Undivided Bengal gave birth to lot of specialities – be it in non-vegetarian delicacies or a vegetarian speciality, a version of rice or flour-based products. One amongst it is Dhakai Paratha. A flaky deep-fried unleavened bread which is a typical breakfast item till today in Bangladesh and many a part of West Bengal too. This particular paratha is considered as a health hazard these days as it a high source of fat but still in a chilly morning eating Dhakai Paratha with Cholar Dal (Gram) and to hear the crackling sound inside the mouth is still considered a royal treat. Some believe that it is originated in Dhaka of now Bangladesh whereas some believe that it is originated in Midnapore district of West Bengal – the authenticity is still unknown. Whatever the case may be whenever a discussion on Indian Speciality Bread occurs the name of Dhakai Paratha would definitely reflect.
Some exclusive Indian Speciality Breads:
North
Bhatura
Where: All over North India
With What: Chole (spiced chickpea curry)
Kulcha
Where: Kashmir or Punjab
With What: Salted tea or any old curry you like
Rumali Roti
Where: Originally Delhi and Uttar Pradesh, now anyplace with a sizable Muslim population
With What: Usually meat dishes, like creamy galouti kebabs, or the marrow-studded stew nalli nihari
Paratha
Where: Eaten all over North India
With What: Various, but most famously mango pickle and yogurt
Sheermal
Where: Lucknow
With What: Anything meat-based with warm spices, like nihari or haleem
Bakarkhani
Where: Kashmir
With What: Quorma
Taftaan
Where: Lucknow
With What: Any non-vegetarian spicy gravy
Verqui Paratha
Where: Lucknow
With What: Almost all gravy items
Khamiri Roti
Where: Entire North India
With What: Kheema or Dal Makhni
Girda
Where: Kashmir
With What: Salted Tea
SOUTH
Dosa
Where: Originally from the South, now available everywhere
With What: Coconut chutney and sambar, a South Indian lentil dish
Neer Dosa
Where: Mangalore
With What: Anything you like, but best with seafood
Mangalore Buns
Where: Mangalore
With What: Coconut chutney and sweet coffee
Appams
Where: Kerala
With What: For breakfast, eat with vegetable ishtu (stew) or fiery egg curry
Idiyappam
Where: Sri Lanka
With What: Best with mild breakfast curries made with turmeric-stained coconut milk
Malabar Parotta
Where: Kerala
With What: Absolutely everything
Neypathal
Where: Kerala
With What: Fruit and tea for breakfast, curries for lunch or dinner
Akki Roti
Where: Karnataka
With What:Varieties of Pori/Pachadi
EAST
Luchi
Where: Bengal
With What: Great for thick, mustardy Bengali curries
Dhakai Paratha
Where: Actually from undivided Bengal
With What: Choar Dal
Bhakarkhani
Where: Authentically from Undivided Bengal
With What: Great for thick, mustardy Bengali curries
Litti
Where: Bihar
With What: Mashed vegetable dishes, called chokha (a favorite: charred eggplant mashed with yogurt, mustard oil, cilantro, and chili)
Pitha
Where: Orissa, Assam, Bengal
With What: On their own
Putharo
Where: Meghalaya
With What: In the morning with red tea
Tal Angangaba
Where: Manipur
With What: Nothing
WEST
Vade
A specialty of the Konkan Coast, the western coastal region between Mumbai and Goa, deep-fried vade (not to be confused with vada, a snack made from deep-fried fermented rice batter in the South, or sabudana vada, made from tapioca) are made from a batter of rice, lentils, and a variety of finely ground spices, often a combination of coriander, cumin, fenugreek, and pepper. Since coriander and fenugreek both act as thickeners, unleavened vade come out of the fryer puffed and hollow like puris. Vade are most often served with a spicy, coconut-based chicken curry as part of a dish called kombdi vade (best eaten at a street cart of the same name in Mumbai).
Where: Konkan Coast (coastal Maharashtra, Goa, and Karnataka)
With What: Versatile, but ideal with fiery fish curries
Puran Poli
Where: Maharashtra and Gujarat
With What: Usually on its own; in the far South, served with payasam, a thin rice pudding
Thepla
Where: Gujarat
With What: They travel well with pickles, or are great with vegetable curries at lunch
Thalipeeth
Where: Maharashtra
With What: Ghee or yogurt
Koki
Where: Sindh (western Gujarat/southeastern Pakistan)
With What: Ideally with lime pickle and yogurt
Bhakri
Where: West and Central India, but especially Maharashtra and Gujarat
With What: Any type of curry, vegetable fry, or dal
Pav
Where: Mumbai and Goa
With What: Great with minced mutton, deep-fried vegetables (pav bhaji), and, most famously, batata vada
Baati
Where: Rajasthan
With What: Spicy Dal and melted ghee
Rotla
Where: Gujrat
With What: Butter & Jaggery