Puri ( or Poori ) is a variety of deep fried flat bread originating from the Indian Sub-continent. It is mostly eaten with a dry or gravy vegetable called Sabzi (or Bhaji), and is a really good alternative to chapati, rotis, and paranthas. We can Prepare a lot of different types of Puris in a very similar way to different varieties of Paranthas.
Puris are prepared with complete wheat flour, Sooji (Semolina) or, maximum generally, Maida (refined wheat flour). In a few recipes, ajwain or cumin seeds are also added to the dough. The dough is either rolled out in a small circle or rolled out and reduce out in small circles, then deep fried in ghee or vegetable oil. While deep frying, moisture in the dough changes into steam which expands in all directions and thus puris puff up like a round ball. They are removed and either served hot or saved for later use (as with the snack food pani puri)when they turn golden-brown in color. flat Puris for chaat like bhel puri are pricked with a fork before deep frying. The steam escapes in a puntured puri and hence it does not puff as it cooks.
Puri are usually eaten with many savory accompaniments, including korma, chana masala, dal, potato-based curries (for example, saagu, bhaji, bhujia, Aloo ki tarkari, shaak, and sambharo), shrikhand and basundi. Puri is also eaten with sweet accompaniments, such as kheer (a dessert prepared with rice, milk and sugar) or halwa (in Hindi-speaking regions of India, the expression “Halwa puri khana”, “to eat puri with halwa”, signifies a celebration – of possibly modest means). Puri is often the bread of choice for festivals and special occasions.
In the South of India, puri is mostly made for tiffin, and on the east coast (Andhra, Tamil Nadu) it’s rarely eaten with non-vegetarian dishes. Often, they will be eaten with dal, potato masala,pickles, chutneys, or gourd curry (either ivy, ridge, or bottle varieties).
Bhatoora, a variant of puri, which is usually bigger than puri in size is served with chholey (spicy chick peas). It is a full meal in itself. (See chole bhature). Bhatoora is made of a different flour; puri uses whole-wheat flour while bhatura uses refined flour (Maida). Thunka Puri is another variety of Puri from Odisha which is a large size puri made during Bali Yatra.
A stiffer and saltier version of the regular puri, bedvi is one more popular variant from North Indian state of Uttar Pradesh, and is often stuffed with lentils.
Another variant of the puri popular in the eastern states of West Bengal and Odisha is the luchi. In Assam, it is pronounced as lusi. Luchis in Bengal are served with typical side dishes like aloor dum (potato preparation), begun bhaja (fried brinjal) and others
The puris used for panipuri are smaller, and are usually made crisper by the addition of rava/sooji (semolina) to the dough.
Sev puri is an Indian snack offered by street vendors who serve chaat.
Flat puri is used by street vendors in Mumbai serving bhel in a throw-away folded leaf with a to scoop it.
Puri & Potato Sabzi
A very Popular North Indian Delicacy Puri, is eaten along with a wide variety of dry and gravy vegetables.
Ingredients for Puri
- 1 Cup Whole Wheat Flour
- 1/4 tsp Turmeric
- 1/4 tsp Black Pepper Powder
- 2 tsp Oil
- 1 Cup Oil (for frying)
- 1 tsp Salt
- 1 cup Water
Ingredients for Potato Subzi
- 4-5 Potatoes
- 1 tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds (Rai)
- 4-5 Curry Leaves
For Dry Potato Sabzi:
Peel and cut the potatoes in small cubes and boil them.
Add 1 tbsp oil in a Pan, add mustard seeds, cumin seeds, curry leaves, and let it sizzle.
Add the diced potatoes(boiled), salt, red Chilli Powder and Turmeric. Mix these ingredients and let them cook. After 3-5 minutes, the potatoes will get slightly roasted. that’s it. The Dry Potato Sabzi is ready.
For Puri preparation:
Take the Whole Wheat Flour, add salt, turmeric powder, black pepper powder, and 1tsp oil. Now start preparing the dough but slowly adding to water to this mixture.
After the dough is prepared, make small balls out of the dough and roll it similar to chapati/roti.
Take a pan and add 1 cup of Oil to it. Heat the oil and start frying these puris till they turn golden brown.
Serve these amazing puris with the Potato Subzi.
We have also added a nutritional label, to give a a complete analysis of Nutrition, and calories.
- The dough should not be too soft or too stiff. If it is stiff, then puris will become stiff and if it is too soft then the puris will absorb more oil.
- If you are making them in large quantities and want to serve it to guests, them roll the puris and arrange them over a plate and cover them with a muslin cloth. If you keep the puris idle without covering, then they make stick to the plate and probably break.