Indian cuisine has a number of delicious flatbreads. Here are some of the most delicious Indian sweet flatbreads which are not just popular but also have interesting influences
One of the most acclaimed and popular flatbreads from India is perhaps naan, which has not only won some major accolades but has an undeniable global presence. However, the savoury naan isn’t the only bread worth redeeming in Indian cuisine. Desi cuisine also has some sweet flatbreads which are popularly used in celebrations and occasions. Some Indian flatbreads which are served as desserts have Persian, Mughal or Middle-easter influences and have evolved from exotic recipes. However, some homegrown flatbreads have been perfected in the country over the years. Here are some of the most widely known sweet Indian flatbreads
Puran Poli is a traditional sweet flatbread made during several festivals like Holi and Ganesh Chaturthi. The dough for Puran Poli is typically made with whole wheat flour, and the filling, known as "puran," is made from chana dal, cooked with jaggery and flavoured with cardamom. The puran is encased within the rolled-out dough and then cooked on a griddle with ghee until golden brown.
Puran poli has its roots in Maharashtra and South India and some South Indian renditions of the dish also incorporate grated coconut or a mix of different lentils to the filling, providing additional layers of taste and texture. Puran Poli is mainly cherished for its sweet and aromatic flavour and can be served with a number of things, be it chilled aamras, katachi amti, Gujarati kadhi etc
Sheermal is a traditional Indian flatbread, which has Persian culinary influences. It’s similar to a sweet naan and is usually made in a tandoor oven. This slightly sweet and saffron-infused bread is characterized by its soft texture and delicate flavour. Prepared with refined flour, milk, sugar, and ghee, Sheermal has a distinct richness. It is often adorned with sesame or poppy seeds, enhancing its visual appeal. It is often a popular accompaniment to rich gravies and kebabs in Mughlai and Awadhi cuisines
Roti Jala, also known as "lace pancake" or "net bread," is a popular Malay and Minangkabau tea time snack which is quite popular in Indonesia, Malaysia and Singapore. The batter for Roti Jala is made with a mixture of flour, eggs, coconut milk, and a pinch of turmeric, giving it a distinctive yellow colour. The batter is then poured through a special funnel or ladle onto a hot griddle in a lacy, net-like pattern.
It’s believed that the dish was devised by Malay fishermen, who found inspiration for the snack from the nets they used for fishing. While Roti Jala is traditionally served with savoury curries, it’s also cooked with honey or syrup and the intricate netted cover of the bread is often coated with brown sugar
The popular syrupy and fried flatbread is widely consumed across the country. This dessert is made using a batter comprising flour, milk, and sometimes semolina or rice flour. The batter is flavored with cardamom and fennel seeds, providing a distinct aromatic profile. Once the batter is mixed, small portions are ladled into hot ghee or oil and fried until crispy and golden brown.
The malpuas are then soaked in a sugar syrup, which imparts sweetness and a syrupy texture to the fried bread. Some variations of Malpua include the addition of mashed bananas or khoya to the batter, enhancing the richness and complexity of the dish. The best part of the malpua is that it usually retains some crispiness despite being drenched in a dense syrup which gives the dessert a terrific mouthfeel
The sweet flatbread that hails from Punjab, is known for its rich and creamy flavours. The base of the roti is made with whole wheat flour and is enriched with the addition of malai. The malai which is used in this delicacy needs to be somewhat denser, similar to the consistency of clotted cream so it shows up in the profile of the dish. It also adds a velvetiness and a luxurious richness to the dough.
Once cooked, Malai Rotis are traditionally dunked into a saffron-infused sugar syrup, which gives it sweetness and a subtle floral aroma. The final touch involves sprinkling chopped nuts such as pistachios and almonds on top, adding both texture and visual appeal. The combination of creamy malai, aromatic saffron, and the crunch of nuts makes this dessert a unique delicacy which is a popular option for celebrations