My TOP 10 Rotis, or Indian bread varieties that I have come across are listed in no particular order. BTW I am not adept at making any of these either, but as a Glutton, I have the capacity to devour numbers more than the one on my left...if the curry alongside is also as dynamic, volatile, flavorful.....
I remember, and also recommend the Kake da Hotel @ Connaught Circus in New Delhi, where 5-6 handis of Chicken and / or Mutton are prepared and kept over simmering charcoal embers for the right serving temperature to be maintained. These are prepared in Desi Ghee, you only need to order a plate of any preparation, the gravy will keep flowing, till such time you keep ordering the tandoori rotis, which incidently are served Hot n crisp at lightening speed. A portion of the dish is around Rs 80/ and the Rotis @ Rs 4/..the gravy is gratis and unlimited; service super fast.
Raat ki daal ki roti-whichever daal was left over from dinner should be used to knead the dough the next mornig with / without some curd added...makes a wonderful breakfast with safed makhan!
Ajwaini Paratha-Toasted carom seeds(ajwain/ajma), salt, red chilli powder to be layered in the wrinkles of the lachhedar paratha and rolled lightly. grill to crisp, but without discolouring, essentially with a mix of half butter+half oil.
Lachha Roomali-Buy readymade roomalis, line one side with desi makhan and fold into a kerchief 4"X4". Begin to roll to about 7’X7" and grill on medium flame to end up with a softest of lachha roomali paratha.
Bajre ki roti-This is the staple of nomads. Prepare a dough of bajra, sugar, saunf(fennel), ellaichi powder and a little salt. Add a little ghee to knead to a hard dough. Flatten it between palms as kneading this is impossible, cook on a slow to medium flame. It stays for days, and tastes as good!!
Hoppers- Idi appam in the form of pancakes, patties, string hoppers etc are so divine to be had with coconut-curry leaf-mustard tempered curries.
Churri-Make a thick roti, rather paratha and as it gets ready, take it off the griddle; crumble it, add some salt, garam masala pdr, red chilli powder, green dhania, and a large dollop of white butter and let it melt its way into it. Place it back on the tawa for that extra 30 seconds to ensure it is hot and delightful once again..best enjoyed in Winters/
Pooran poli-This is a rather unique creation and a superlative gastronomic delight. It is a roti to be had with amti; or as a standard accompaniment to a meal, as a dessert or as a meal all by itself too. Google search the various recipes for this magnificient creation.
Phulka-The lightest of all Indian breads, by virtue of its weight got its name too. Hulka Fulka menas light weight. Paper thin rolled dough is an artistry in itself, cooked first on the griddle and then on open flame to puff it up. It blows like a balloon and the enterprise of the cook lies in the ratio of fully blown Phulkas reaching the diners.
Peethhi wale Bhature-Also known as Amritsari bhature. These are standard accompaniment to cholle (Chick peas in a robust Punjabi masala). black lentils (Urd dal) is pureed and mixed with spices. this is stuffed in the dough ball before being slapped to flatten and directly introduced to the hot oil for deep frying. These ae not rolled, as then they will not puff up.
Mattar ki poori-Also referred to Mattar ki kachori in Marwari households. It is called Radha Ballabhi in Bengali kitchens as a standard accompaniment on festive occassions to the Allor Dom. A regular meal suddenly becomes exotic with this special preparation. The labour and cost involved in making this makes it a dish worth its weight in Gold.
There may be your personal favorites too.
Home made plain Dosai, is a great option to have a breakfast option for a change.
Stuffed parathas of Aloo/Mooli/Gobhi/Pyaaz/Paneer are all time favored choices.
Mughlai paratha with Keema stuffed, available at stalls during Durga Puja is on my never-miss-em list.
The Anda Paratha, famously available at Dhaula Kuan Bus stop behind the Petrol Pump; Hyatt Regency’s taxi stand towards the passport office; Hotel Vikram Auto stand-towards FAPS & KV..are all the post 10 PM locations.
The tandoori roti has no match ever, if made crisp but not burnt at the back. The Naan is also a delightful tasting maida ki creation, and Butter naans are the Punjabis favorites on the dining out escapades. The rich and mighty will go for the Garlic Naan, or Cheese Naan.
The Lavaase made in Kashmir during winters are hot selling as the housewives do not make breads and these people open small stores in every location for 3-4 months of winters to earn thier livelihood, rest of the time they work in orchards!
The Sheermals, Bakarkhaanis, Khameeri rotis are delicious too, but still dont find my favour. the Missi gets the miss cuz its most misrepresented. the Makki roti, well I like it, but only that much. The Poori is the biggest SIN among these, you get addicted once you start. Whenever you find the time and opportunity to try these out, in traditional surroundings for ecstatic pleasure, never let go by the chance. The Clothes and Shelter too shall be discussed, till then the vital ROTI hog the spotlight.