Bread

Khaman dhokla - the savory steamed chickpea cake from Gujarat - is airy, faintly tangy, and just sweet enough, with a spongy crumb that drinks up tempered ghee. The long batter rest does the real work. Ever dreamed of a savory cake that’s as light as a cloud and...

Crispy papadums take about a minute - the entire skill is hot fat and a fast hand. Whether your package says paparh or pappadam, the rules here are the same. Ready for the crispiest, most addictive snack to ever grace your plate? Meet the papadum! This thin, crunchy...

Authentic Rajasthani baati - hard-baked wheat bread balls - comes in two temperaments here: light and fluffy with a whisper of leavening, or dense and firm like the desert original. Either way, it is built to crack open and drink ghee. Transport your kitchen to the...

Spiced sweet potato poori - shakarkand poori - mashes boiled sweet potato directly into the dough with asafetida, turmeric, and fresh herbs. It fries up golden-orange and stays soft inside. There's nothing quite like the magic of watching a poori puff up into a...

Sweet banana poori - kela poori - kneads ripe banana into a cardamom-scented dough and fries it golden. Lemon zest and nutmeg keep the sweetness from going flat. Imagine the warm, comforting aroma of banana bread, but in the form of a light, puffy, golden-fried bread....

Methi poori - deep-fried fenugreek bread - blends fresh fenugreek leaves and green chilies into a puree, then kneads it into a yogurt dough. The leaves' gentle bitterness is exactly why it is so good. There's nothing quite like the aroma of freshly fried Methi...

The crispiest, puffiest aloo poori puts the potato inside the dough - warm, riced boiled potatoes kneaded straight in with garam masala and cumin. They fry up shatteringly crisp and stay that way. The Crispiest, Puffiest A-Loo and Behold Poori! Get ready to meet your...

Masala poori - deep-fried seasoned whole wheat bread - puts turmeric, cayenne, coriander, and cumin in the dough itself, so every golden puff is spiced all the way through. There are some food memories that transport you right back to a specific time and place. For...

Masala poori - the ultimate Indian fried bread - kneads crushed roasted cumin and cracked black pepper right into a buttermilk dough, then fries it into puffed, fragrant discs. It is poori that refuses to be a side dish. There's nothing quite like the magic of a poori...

Foolproof poori - puffy, golden Indian fried bread - depends on exactly two things: a moderately stiff dough and oil that is genuinely hot. Get those right and every poori balloons on contact. There's nothing quite like the magic of watching a flat disc of dough puff...

Flaky besan paratha starts with a step most people skip: toasting the chickpea flour until it smells nutty. Between that and a long chill, it earns both words in its name. Forget every paratha you’ve ever known. This isn't just another flatbread; it's a culinary...

The flakiest paratha you will ever make - werki paratha - builds its layers with a spreadable butter paste and a patient rest, then shatters under the first tear. It is the once-a-month splurge bread, worth every fold. The Flakiest, Most Indulgent Paratha You'll Ever...