A flaky, pan-fried Indian flatbread of layered whole-wheat or refined-flour dough, cooked on a griddle with ghee or oil until golden and crisp-edged. The dough is rolled, folded and rolled again so it bakes up in many thin, buttery layers. Plain or stuffed, it is a breakfast and meal staple across northern India and the natural wrapper for a Kolkata kati roll.
Where it comes from
A layered, pan-fried flatbread of northern India, eaten plain or stuffed and used to wrap the Kolkata kati roll.
In the kitchen
Eaten as a flatbread with curries and pickles, or used as the wrapper for kati rolls.
Nutrition (per 100g)
~330kcalCal
~8.0gProtein
~13.0gFat
~45.0gCarbs
~4.0gFiber
AI-estimated; model and run unavailable.
