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The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply ...
Luchi is a deep-fried flatbread, made of maida flour. [1] [2] Luchi is popular in India (especially East and Northeast India) and in Bangladesh.Since luchi is made without rice or rice flour, it is a popular staple item at times when rice is to be avoided for ritual purposes, [3] as in the case of ekadashi.
Arisa Pitha – a traditional sweet deep fried pancake from Odisha. The crispy outer layer surrounds soft insides. Manda Pitha – steamed Pitha from Orissa; Kakara Pitha – Odisha; Poi/Poee – A Goan whole wheat hollow flatbread. [8] Poli/Puran Poli – traditional type of sweet flatbread; Puri – unleavened deep-fried bread
Wheat is used for making flatbreads called chapati, trigonal ghadichi poli , [2] the deep-fried version called puri or the thick paratha. Wheat is also used in many stuffed flatbreads such as the puran poli, gul poli (with sesame and jaggery stuffing), [15] and satorya (with sugar and khoya (dried milk)). Wheat dough in Maharashtrian house
Daily supply of food energy per person in different countries, 1700 to 2018. Food consumption is the amount of food available for human consumption as estimated by Our World in Data.
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam.
Bakarkhani is popular in the regions of Pakistan, [4] India, [13] Bangladesh, Afghanistan and Russia. [14]Utsa Ray, a culinary historian, described Bakarkhani as the "pride" of the "gastronomic culture of Dhaka" [15] and according to other scholars, "Bakorkhoni gives Old Dhaka a unique and distinct culinary identity". [16]