This cookbook lists 10 simplified deep fried Indian breads. For more detailed recipes check out the links from fellow bloggers listed below. The following breads are listed in this cookbook:
1.: Poori : You can look at Poori as a deep fried Chapatti. Whole wheat dough is rolled into a thin circle which is then deep-fried to make a poori.
2.: Luchi is poori made from refined wheat flour ( maida). These are popular in East India, especially Bengal and Orissa.
3.: Pal Poli is Luchi kneaded with milk, deep fried and soaked in sweetened milk. This becomes almost a dessert.
4.: Bhatura dough uses baking powder and yeast, which help it puff up impressively on frying.
5.: Mughlai Paratha is ordinary paratha made from atta ( whole wheat flour), which is deep fried instead of being cooked on a skillet.
6.: Poricha Parotta from Tamilnadu, uses all purpose flour ( maida) instead of whole-wheat flour.
7.: Palak Poori uses spinach paste kneaded into the dough to give pooris a greenish tinge.
8.:. Khameeri Roti is a thicker version of the bhatura. Whole-wheat dough is leavened with yeast, rolled into thick discs and deep fried.
9.: Badshahi Naan is the deep fried naan, which uses milk for kneading instead of water.
10.: Bafla is the Rajasthani bread, which is first cooked in water like a dumpling and then deep fried to give it a crusty exterior.
