Second to Naan: How to Make Maneet Chauhan's Favorite Indian Breads at Home

When it comes to Indian breads, many people first think of naan, the flatbread traditionally cooked in a tandoor oven. Naan came to India from Central Asia with the Mughals, and became popular in northern states like Punjab before its reach expanded across the globe. But just as there are so many different regions and languages throughout India, there are so many more breads to make and eat, like parathas, rotis, chapati, kulchas, and pooris, to name a few. 

Chef Maneet Chauhan cooks breads from all over India, with her family at home and at her restaurants in Nashville, Tennessee. She is teaching guests at the 2023 Classic in Aspen how to make three of her favorite Indian breads; here’s an inside look at how she makes them. 

Kulcha

Kulcha is a variation on naan that is popular in the Punjabi city of Amritsar, Chauhan’s, hometown. She created a Kulcha recipe that you can use to make a plain kulcha, but gives an option to make a stuffed version similar to one she serves at her restaurants, with spiced mashed potatoes mixed with onion, cilantro, and grated paneer for the filling. Chauhan broils her kulcha to mimic the charred texture and flavor you would get from cooking in a tandoor, but offers an option to sear them in a heavy skillet instead if needed.

Parathas

Chauhan’s Stuffed Parathas recipe is similarly versatile; you can use it to make buttery, flaky plain parathas, or follow one or both of the options she gives for the filling. Chauhan says she likes to vary her fillings every few months to take advantage of produce when it is in season. The grated carrot filling in this recipe is bright with ginger, cumin, chaat masala, and a green chile. The smashed pea filling takes advantage of the convenience of frozen peas, with savory flavor notes from the cumin seeds and Kashmiri chile powder. Serve these parathas with plain yogurt and Indian pickles, for breakfast with butter, or at any meal alongside salad, soup, a curry, or grilled meats.

Pooris

Pooris are cooked and served throughout India, most often in the southern part of the country, and can be paired with Chana Masala, Saag Paneer, or other curries. They fry up in just minutes, making it easy to add them to all kinds of meals. Chauhan grew up eating pooris with savory curries, but also likes to give them a sweet touch, eating them at breakfast dusted with cinnamon sugar, or as part of a dessert for Diwali or other special occasion dinners. She isn’t afraid to get creative with Indian breads, and encourages you to do the same in your own kitchen.