Unleavened Roti

Unleavened roti cooked on a tava include chapatis, rumali, and phulkas (a type of chapati which is made to puff up by briefly cooking it on hot coals) as well as roti flavoured with spinach. Those cooked with fat are parathas, either plain or stuffed with a range of fillings. The most common of the deep-fried bread is the puri, which ranges from the tiny mouthfuls (gol goppas) used to make chaat, such as pani puri, to bigger ones eaten with meals. Poppadoms are also a deep-fried accompaniment to meals, though unlike the softer roti they are made from a dough of ground pulses and form a very thin, crisp disc with a bubbled surface.