North Indian Recipes Poster - Roti, Dal, Poori & Paneer (2024)

FAQs

What is the difference between dal puri and roti? ›

Sada roti is too thick and stiff to use for making a wrap. Dhalpuri; A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. If sada roti is the breakdast roti, dhalpuri is a lunch roti, since it's the most popular type sold at roti shops that generally cater to lunch time crowds.

Dahl puri is similar to the roti but is softer and pliable and has crushed dahl lentils cooked with saffron and placed in the centre of the dough before it is rolled out and cooked. This is also served with either curried chicken, pork or beef.

Dhal puri is a type of Indian flatbread that has become an important part of the cuisine of Trinidad and Tobago. Beginning in the mid 19th century through the early 20th century, indentured servants from India brought recipes like dhal puri to the Caribbean.

"The fundamental difference between the roti and the chapati is that you finish both sides of the chapati with fat, and then cook it again on the griddle," Kalyanaraman explains. "So, if you're making a roti, and you apply some oil on one side and cook it again on the griddle, it becomes a chapati."

Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.

Poor is best with Chutney,sambhar,Potato masal,Chickpeas gravy. I love to eat puri with sambhar and coconut green chilli chutney. Best combination for puri is chole masala, next comes chutney with aloo curry, besan/Bombay chutney, panner-peas curry, green peas kurma, mixed veg sagu, sweet kesari.

Discover perfect pairings for Dal: from classic Naan, Parotta, and Chapati, to Jeera Rice, Tandoori Chicken, low-carb Cauliflower Rice & more.

Salt brings out the natural sweetness of curry spice and the sugar will help balance the saltiness and bitterness. Do this two or three times and then go on to the next fix if it's still bitter. Use palm sugar, cane sugar or other sweeteners appropriate for the curry, if you prefer.

Why is my Dahl watery? ›

Why is my dal watery? Reason: 1) You have added too much water to the dal or 2) you undercooked the dal so the lentils stand separately and the water stands separately and they don't mix/emulsify into a creamy and thick texture. Solution: Boil the dal at a high heat for a longer time with the lid off.

Be generous with the salt. If your dal tastes bland, it likely needs a sprinkle of salt.

Poori also spelled as Puri is an Indian fried bread made with just 3 ingredients – wheat flour, salt and water. Small portions of unleavened dough is rolled to small discs and deep fried in hot oil. A perfectly made puri puffs as soon as it hits the hot oil.

Puris are prepared with wheat flour, either atta (whole wheat flour) or sooji (coarse wheat flour). In some recipes, ajwain, cumin seed, spinach, or fenugreek seeds are added to the dough.

THE NUTRITION FACTOR Puri or kachori is a fried item. But home-cooked Puris are nutritious food items, unlike the popular notion. It has lentils inside it, that are rich in protein. Also, home cooking methods use less amount of oil to fry.

The dough of Poori is similar to that of a roti. The only difference is that it is deep fried till it inflates into a golden ball. Certain varieties are more crispy and are used in chaats and such. A refined flour variety is used in Bengal and is referred to as Luchi.

Two types of roti are eaten: chapati/flat roti and paratha/flaky roti. Flaky roti is also called Malay roti. When eaten with a curry filling, usually mutton, chicken or mince, the roti is called a Salomie.

When it comes to the health part, Paratha is considered to be healthier in comparison with the Puri. As paratha soaks less oil even after being cooked using the oil. Whereas, puri soaks more oil, in comparison to Paratha. Too much oil is not good for our health, be it the Ghee or the cooking oil.