Puri

Poori & curry in Tamil Nadu

Pooris just after frying deep in oil

Purii is usually served at special or ceremonial functions; they sometimes are part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Ingredients

Puri is prepared from dough of atta and salt, by spreading it out in circular shape, in the size of a palm and is deep fried in ghee or vegetable oil. when frying, the bread puffs up filled with air, after they become brown in color, they are removed and served hot along with some accompaniment.

Serving

Puri is often served with halwa, potato masala, korma or dal (lentils).

Types of puri

A variant of the puri is the bhatoora which is three times a puri and thus a single batura, served with chole (spicy chick peas), often constitutes a full meal (See Chole bhature).

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.

Sev Puri, which is a type of puri, is an Indian snack which is served by street vendors who serve chaat.

• Aloo puri
• Koya puri
• Methi puri
• Palak puri
• Rajasthani puri

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