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Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. [4] Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris.
Chapati, bajra roti, [4] jowar roti, chawal ki roti, makki ki roti, rumali roti, tandoori roti, wrap roti, roti canai, paratha Media: Roti Roti (also known as chapati ) [ 5 ] is a round flatbread originating from the Indian subcontinent .
In Maharashtra and Gujarat, breads are also made from grains like jowar (Sorghum bicolor), ragi (Eleusine coracana), rice and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice.
Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well-off until recently, because of economic conditions and culture.
Breads made of other grains have descriptive names only, such as makai ki roti, jowar ki roti (barley flour roti), bajre ki roti (bajra is a grain only grown in India), and chawal ki roti (roti of rice flour). Chapati is the most popular roti in India, eaten for breakfast, lunch, or dinner. Puri are small and deep-fried so they puff up.
The name literally translates to "sorghum bread". Jowar roti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, yengai, shenga (peanut) chutney or other assorted chutneys. It is called jawarichi bhakri in neighboring Maharashtra.
Pearl millet is called bajra in Northern Indian states. There was a time when pearl millets along with finger millets and sorghum were the staple food crops in these states but it reduced to a mere cattle fodder crop after the Green Revolution in the 1960s.
Jowar and Bajra features more prominently in their cuisine. Telangana cuisine is noted for not including dishes such as idli and dosa , typical of other South Indian cuisines. [ 1 ]