Ashutosh Sahoo
A paratha stuffed with chana daal, jaggery, coconut mixture and cooked with ghee
Naan in Persian means bread. A soft, spongy leavened bread,cooked in tandoor using milk while kneading the dough.
Punjabi variation of naan, made with refined flour and cooked in tandoor, with or without stuffings
South Indian flatbread made with rice and coconut milk batter, which can be sweet as well as savoury
Poori is a deep-fried, unleavened flatbread made with whole wheat flour
Common in the states of Bengal and Assam, luchi is a deep-fried flatbread made with refined flour (maida)
Deep fried and served with Chhole, this leavened bread is crispy and much larger in size than poori
A white, thin pancake made with rice flour, Pathiri is popular in the Malabar region of Kerala
Hard and crisp, it is an unleavened bread made with flour and is popular in Maharashtra, Goa and Gujarat
A Rajasthani preparation it is round and small and is served with daal and choorma
Made with whole wheat, gram flour, fenugreek leaves and spices, this Gujarati bread is soft and has a longer shelf life.
A Bihari dish, it looks like a ball which is baked in clay oven and is stuffed with sattu.
A soft, spongy pancake, often served for breakfast or as a snack. It can be made sweet or savory.
Parotta is a layered flatbread, midway between laccha paratha and tikona paratha and is popular in the southern states.
Sheermal is a mildly sweet, saffron-flavored flatbread of Persian origin, introduced to India during the Mughal period
Smallest ever nations to have qualified for the FIFA World Cup