Indian breads have a unique entity in the world of edibles. Unlike the regular breads, Indian breads are relatively flat, baked on tava, griddle, or are deep fried in oil. They indeed appear more like crêpe, than anything else, creating a sort of identity crisis!? In any case, when the world is still in intrigue about the Indian bread, the subcategories of the same from Rajasthan creates a yet more fascinating list for the food lovers.
Crispy flat bread made of millet flour is one of the most favored edibles for Rajasthanis. Bajra rotis, soaked in clarified butter, are often matched with lehsun ki chutney, Ker Sangri ka Saag, Gwaar phali ka saag, Rajasthani Khaata, and even sweet jaggery. Millets are believed to have warming qualities, making it an ideal dish to be eaten during winters, which is when Rajasthani’s consume the most numbers of Bajra roti.
Bejad ki roti
Bejad roti, a perfect blend of health and taste, is a wonderful flat bread category available in Rajasthan. Made of a mix of chick pea and barley flour, Bejad rotis are highly nutritious. High on fibre, and low on carbohydrates, this is the ultimate Rajasthani edible to support weight management.
Tikkad are special Rajasthani flat breads made of flour of wheat and bengal gram, semolina, fennel seeds and milk. These tikkads can either be fried or roasted, depending on the desired output. Though Tikkad tastes toothsome with any spicy savoury dish, it is mostly served with aloo-pyaaz ki sabzi in Rajasthan.
Bhedawi Puri is the favorite fried flat breads for most of the Rajasthanis; it will become yours too, only if you taste it with any of the spicy Rajasthani curry. It is made of urad daal (black gram lentils) flour, fennel and nigella seeds. The crunchiness of Bhedawi puris make them ideal for the tea-time snacks as well.
Khoba roti, in short, is the elaborated version of regular whole-wheat chapatti. The surface of the Khoba chapatti is made uneven by pinching it lightly with fingers. All this is done to increase the absorbing quality of the bread, which would later be poured with a great quantity of clarified butter.
Last but definitely not the least Bati, is the signature Rajasthani bread, that anyone interested in Rajasthani cuisine must know about. The whole wheat flour dumplings are roasted in tandoor or baked in oven. The process leaves these dumplings crunchy from the outside, and soft and nicely cooked from the inside. Later these breads, too, are soaked in clarified butter. Served with daal (lentil curry/soup) and churma (a local dessert), bati constitutes to the most signature dish of the state.