roti

Amritsari Kulcha A crisp Punjabi delight, stuffed  kulchas  are a breakfast favourite, which is served with  chole Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate.  But my family love to eat this Stuffed Kulcha as it is.

Mysor Masala Dosa A crisp dosa lathered with a fiery red chutney and stuffed with a mashed potato filling. Mysore masala dosa recipe  With stepwise photos –   Now here is a recipe of mysore masala dosa much different than the  Mumbai mysore masala dosa  which I had posted before. Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney

Makki Roti The classic Punjabi dish and a winter favourite, Makki ki Rotis are served with Sarsoon da Saag. You could also top it with white butter, jaggery or honey. Makki  ki  roti  is a popular unleavened bread made with maize flour (cornmeal). This Punjabi recipe of  makki  ki  roti  is made on a tawa (griddle) with some ghee or oil. It is also called as  makki  di  roti  in Punjabi language and is always served with sarson ka saag.

Pav bhaji One of the most loved breakfast dishes, pav bhaji is a perfect combination of tangy and spicy. Pav bhaji  is a popular Indian street food that consists of a spicy mix vegetable mash & soft buns. Usually  pav bhaji  is served with a generous amount of butter topped along with some fresh chopped onions & lemon juice. The butter toasted  pav  are eaten along with the veggie mash or  bhaji.

Poori One of the most loved and relished foods of the country. Wheat flour worked up in a dough, made into balls, rolled out and deep fried to perfect golden brown. Serve them hot with your favourite curries or just a little pickle. Poori  is one of the well-known Breakfast dishes enjoyed in all regions of India. To make these, wheat flour dough is rolled to small discs and then deep fried. These discs puff up when fried in hot oil. While most people make  poori  using wheat flour, some make with maida or with a mix of atta, semolina and maida.

MALABAR PORATTA The quintessential classic from 'God's own country' is this flaky bread. A thin parantha served hot with melted ghee, usually served with South Indian gravy dishes, this is perfect for dinner parties too! Relish the delicate texture of the authentic Malabar paratha along with a bowl of mutton stew.  A Parotta, additionally called is a layered flatbread, starting from the Indian subcontinent, produced using maida flour, well known in Southern India. It is a typical road nourishment in southern India, particularly in Kerala, Tamil Nadu and the neighboring nation of Sri Lanka.