A puri or poori is an unleavened bread made from a dough of atta, water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil. Traditionally served in India, Pakistan, Bangladesh, Nepal, Malaysia, and Sri Lanka it is best eaten if it is served immediately. This ensures maximum taste and also delights guests with a puffed up version which gradually sinks as it releases hot air. Torn off pieces are folded and used to scoop beans/rice/etc which are too small or messy to be eaten with fingers alone.
Puri is often served with halwa, potato masala or with korma, although in coastal Orissa, it is also eaten with dal (lentils). A variant of the puri is the batura which is thrice as big as a regular puri and thus a single batura, served with chole, often constitutes a full meal. Another variant of the puri popular in the eastern states of West Bengal and Orissa is the Luchi. The dough for Luchi is prepared with Maida (White Flour) rather than whole wheat flour. Ajwain seeds are sometimes added to the dough.
Bhature (Chola Poori) is a very popular dish served anytime across India. Bhature is different from the regular poori in terms of the its size and the ingredients used. A typical poori at home is made using regular wheat flour, salt and water. But Bhature is made using Maida, ghee, […]
A delicious and tasty variation to the regular puris, this Peas Puri (Matar ki Puri/Green Peas Stuffed Poori) is easy to make and is quite popular in Uttar Pradesh. Ingredients: Maida – 1 cup Rava (Sooji) – 2 tblsp Curd – 1/4 cup Salt as per taste Oil – 4 […]
Poori (or Puri) is a popular Indian (South Indian) deep fried dish and served with a mildly spiced potato curry. Commonly served for breakfast, they are also perfect for lunch or dinner and makes for a great party dish. Serve it with a choice of side dish. Ingredients: Wheat Flour […]
Poori (or also known as Puri) is a popular South Indian (and these days all over India) dish often served as breakfast or evening tiffen dish. Typically served with a potato masala, this dish has over time come to be known as a “Poori Masala”. Popular amongst all age groups, […]
A variation to the regular Poori’s, this one is with mashed vegetables, corn flour and maida. Ingredients: Corn Flour – 1/4 cup Potatoes – 1/4 cup, boiled, peeled, mashed Mixed Vegetables – 1/4 cup (carrot, capsicum, peas), boiled, mashed Green Chillies – 1 tsp, finely chopped Rava – 1 tsp […]
Ingredients: Wheat Flour – 2 cups Dry Red Chillies – 10 Garam Masala Powder – 1 tsp Cumin Seeds – 1 tsp Oil as required Salt as per taste Beetroot – 1 Method: 1. Boil the beetroots in a pan of water until tender. 2. Drain and reserve the water. […]
Ingredients: Wheat Flour – 1 cup Potato – 1, boiled, peeled, mashed Cumin Powder – 1/2 tsp Palak (Spinach / Pasalai Keerai) – 1/2 cup, cleaned, washed, chopped Green Chillies – 2 Salt as per taste Oil as required Method: 1. Soak the spinach in hot water for 5 minutes […]