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In Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough.
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [1] [3] with earliest reference mentioned in early medieval Sanskrit, India; [1] prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [2] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
Rotiyaan Ki Eid or Rottela Panduga is an annual three-day festival held at Bara Shaheed Dargah in Nellore, Andhra Pradesh, India. [1] [2] The annual event is observed in the month of Muharram as the urs (death anniversary) of the 12 martyrs who are buried in the shrine. Women who visit the shrine exchange rotis in Nellore Tank. [3]
In Kashmir, local bakeries churn out roughly 10 kinds of bread a day, each with its own peculiar ritual and time of day to be consumed. ... “India has a very diverse bread culture, but Kashmir ...
Bhakri (bhākri, bhākkari, bhākari, bhākhri, bhākhari) is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which is coarser than a regular wheat chapati.
Then cooked meat and Tapan (fermentated rice drinks) distributed among family members. In this festival, People prepare bread, Chuda from new rice which grows in plain field called Godda dhan. It is observed to celebrate new grain eating after harvest. [1] [3] It is celebrated by Sadan people of Jharkhand and Kurukh people. [4] [5]
Different regions of the country feature certain ethnic bread varieties including the Ashkenazi Jewish bagel, the French baguette, the Italian-style scali bread made in New England, Jewish rye, commonly associated with delicatessen cuisine, and Native American frybread (a product of hardship, developed during the Indian resettlements of the ...
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi 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 poli in Konkani.