Poori Recipes

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Yellow Pumpkin Poori is a delightful twist on the classic Indian puri. A combination of grated yellow pumpkin, wheat flour, and a blend of aromatic …

Who can say no to the age old favourite – Poori Bhaji or Puri Bhaji? For the Indian culinary virgins, poori or puri is a …

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 …

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 …

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 …

Poori Recipes

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.

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