J. Alfred Prufrock has a great post on the different types of Indian bread. He talks about not just paratha and pesarattu, makki di roti and baati, but also about sheermal and palmia and poie and other breads I had never heard about. This is a must read with your breakfast!
The most common deep-fried bread is the ubiquitous puri, roundels of wheat flour dough rolled flat, moistened with oil and fried till they swell into spherical puffs. The Bengali version, luchi, is made with refined flour or maida and places an even greater premium on light fluffiness. The most decadent zamindars would eat only the papery top layer as a token of their refinement. I can certify that this evokes a general feeling of well-being which is utterly misleading since it is more likely to lead to heartburn and breathlessness.
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