Chances are if you've eaten at an Indian restaurant you've jumped on the curry, raita and dhal mopping bandwagon. But have you tried your hand at making lachha, kulcha or paratha? Here's a few recipes to fill your kitchen (and your stomachs) with this weekend. India's got a strong bread game and you can, too.
This traditional Bengali fried puffed bread is made with flour and ghee that is deep-fried. As soon as it hits that oil, it should puff up!
This classic north Indian flatbread is very simple and quick to make. With only four ingredients you can have this light and fluffy number on your table in under an hour - no resting required!
Dosas are paper thin fantasies originating from south India. Traditionally served as a breakfast dish, don't let that stop your from dishing up dosas anytime. They are usually made from a fermented lentil and rice batter and make a great everyday, home-style pancake. Spread your dosas with the filling of your choice (check out this spiced-potato version) and get rolling.
Amritsar is a particular flaky, tandoor-cooked bread stuffed with potatoes or paneer, onions and spices. They are crisp outside and soft within with lots of distinct flavours and textures. This bread is also amazing cooked on a barbecue: just brush with a little ghee or butter before serving.
These salted fritters use only three ingredients! If you love a little caraway then these golden discs are one to bookmark and fry-up as a late night snack.
Bhatura is a fluffy, deep-fried leavened bread. Traditionally eaten at brunch this street food snack, Chana bhatura, is all about spiced chickpeas and driving the dipping power is the homemade bhatura.
This chapati is gluten-free with a chickpea flour and coconut oil base. For some added spice chilli flakes, onion powder, rosemary or caraway seeds are a great addition. These also work as pizza bases or wraps to fill with salad.
Socca, also known as farinata, is one of the tastiest unleavened breads you can make at home. They are in fact from Nice and socca comes in many incarnations along that stretch of French coastline. Typically, they're made with chickpea flour, but this recipe uses green pea flour instead. With a little cheese and lemon thyme on top, you'll want to eat these hot, straight out of the oven!
This recipe is passed down from my father. The curry sauce is pureed then sieved so it's silky smooth, with the addition of butter, cream and milk for richness.