1. Bermi Roti : Seen in Jodhpur Part of Rajasthan. It is stuffed with a mixture of ground moong dal, onions, 1 tsp salt, chilli powder, onion seeds and asafetida.
2. Khakra : Crispy roti from Gujarat. Here garam masala is added to the dough. This roti is from Gujarat area. When people travel, this roti is carried by them for meals as Khakhra's remain for a long time. Eaten with pickle.
3. Gobi Ka Paratha : It is a Bombay speciality. Here cauliflower is grated and mixed with lime juice, chilli, 1 tsp salt, coriander, onions and ginger. This is stuffed into the paratha rolled and shallow fried on a hot griddle until; both the sides are brown.
4. Phefre : Rajasthani farmers bread. Thick piece of dough is palm flattened round, baked on thava; traditional fuel is ‘Kandha’ (dried cowdung fire)
5. Doppatri Rotis : They are very popular in Malwa area. They are soft and thin like chapaìthies. But when pulled apart, two separate roti's can be seen. Two thin breads are sandwiched, griddled to colour & steamed further. Served with nariyal chutney.
6. Methi Ni Bhakri : This is a traditional gujarathi roti using bajra flour/ wheat flour, chopped fenugreek leaves, green chillies and turmeric powder.3” diametre flattened with palm.
7. Rotli : Gujarathi preparation. Rotlees are thinner and softer than Chapathies. It is a unique style of cooking. It is griddled on one side and then cooked on direct flame.
8. Andey Ki Roti : Also known as Bombay ki roti. It is stuffed with minced meat /vegetable Kheema, green chillies, coriander leaves and mint leaves.
9. Dal-puri : Stuffed with a mixture of cooked dal with cardamom and cumin seeds. Garam masala rolled into a circle of phulka size and shape. Deep fried.
10. Masala Roti : Thick roti stuffed with a masala containing chopped tomatoes, chillies, black pepper, onion and coriander.
11. Yehudi Roti : Jewish roti, gifted by migrants from Baghdad. Refined flour bread , baked and usually served with grilled meat.
12. Pakwan : It is a popular dish of Sindh. Leavened bread. it is flattened to round disc, pricked using a fork and deep fried.
13. Tikkar : Peasants bread of Malwa. It is a thick roti made of wheat and corn flour, mixed with lots of chopped garlic, onions, tomatoes, green chillies and coriander leaves. Cooked, dry in a tava.
14. Methi Thepla: Dough is a mixture of wheat flour and jowar /Bajra flour with fenugreek, coriander powder, chilli powder and turmeric. It is made like chapathi.\
15. Aate Ka Pura : Savoury wheat flour pan cake of Maharashtra.
16. Mah Ki Roti : This roti is from MP. Dough is made from Atta, salt, chilli powder, sprouted moong dal and coriander leaves and made like chapathi.
17. Dhohdha : Barley flour bread. A Sindhi speciality with green chilli, coriander leaves and lime juice. Cooked like chapathies.
18. Baroda Dal Dhokli : Baroda style. Here pieces of dough are cut into squares and dropped into cooked dal and re-cooked and given a tadka. It is complete meal.
19. Masala Bhaati : The dough shaped into rounds and dry roasted in a charcoal/dry cowdung fire.When cooked, put into a bowl filled with ghee. Served hot with dal /kadi.
20. Bafla : It is a rotis cooked first in lentil soup and then dry roasted.
21. Missie Roti : It is made from wheat four, Bengal gram flour, spinach, onions and cumin seeds. Served mainly with veg. /meat dishes.
