maddal

Maddal is a traditional dish from the Indian subcontinent, particularly popular in the states of Punjab and Haryana. It is a type of flatbread that is often served with various accompaniments such as curries, pickles, and yogurt. The name "maddal" is derived from the Persian word "madhal," which means "to knead."

The preparation of maddal involves mixing whole wheat flour with water to form a dough. This dough is then rolled out into a thin sheet and cooked on a griddle or tawa until it becomes crispy and slightly charred. Maddal is typically served hot and is known for its soft, spongy texture and mild flavor.

In Punjab, maddal is often paired with makki di roti (corn flatbread) and served with a variety of curries, including rajma (kidney bean curry) and aloo gobi (potato and cauliflower curry). The combination of maddal and these curries is a popular breakfast or brunch option in the region.

Maddal is also a staple in Haryana, where it is often served with chole (chickpea curry) and bhaat (rice). The dish is enjoyed for its simplicity and the way it complements the flavors of the accompanying curries.

Overall, maddal is a versatile and widely enjoyed flatbread that plays a significant role in the culinary traditions of Punjab and Haryana. Its soft texture and mild taste make it a popular choice for those who prefer a simpler flatbread option.