Few things are as comforting as a hot Indian bread fresh off the tawa. Whether it’s a soft phulka paired with dal, a buttery naan at a family dinner or crispy puris on a festive morning, every region in India has its favourite. But while they may all look similar on the plate, their nutritional profiles are far from the same. The biggest difference lies in three things: the flour they’re made from, the way they’re cooked and how much oil or ghee goes into them. Whole grains and millets are naturally richer in fibre, vitamins and minerals, while refined flour and deep frying can turn an everyday staple into an occasional indulgence. If you’re trying to make healthier choices without giving up Indian food, here’s how some of the country’s most popular breads stack up, from the most nutritious to the ones best enjoyed every now and then.
