Poori or puri is a small flat bread which is popular in the Indian subcontinent. It is made of wheat flour, salt and oil. The poori is usually cooked in a tandoor (clay oven) and eaten as a snack. It is a popular street food in India and Pakistan.
Poori or Puri is a fascinating social event in northern Indian states of India. The poori is the bread, while the puri is the crisp and perfect fried bread that holds the poori. The poori and puri are the most popular street food in northern Indian cities, and hold a special place in the hearts of their people.
The Indian street food poori or puri is one of those foods that you’d love to get your hands on, but only once you’ve tried it in the real world. If you’ve ever had it, then it’s probably because you picked it up from a street vendor, whether it was in India or not. Nevertheless, the real thing is far better than what you experience in most restaurants—it’s crispy and piping hot, and packed with crisp, tasty flavor. You can practically taste the spices in every bite. With this in mind, it’s no wonder why this snack is loved by most of us.
Puri/poori is a favorite Indian breakfast. There are several other types of puri in India, such as bhatura, which is typically served with cholae masala and is a whole meal in itself, chola puri, which is three times the size of a regular puri or even larger, and tiny puri, which is used for pani puri and other chats. The typical puri that we make at home is made of wheat flour, but you may create it from maida and wheat flour as well by using a 1:1 ratio of wheat flour and maida, or by using more and less maida (all purpose flour). Bhaturas and chola puri, on the other hand, are prepared using maida (all-purpose flour) and other ingredients. I recall going to Golden Beach (Chennai) and ordering just chola puri, which is a large, soft, and crispy golden puri served with cholae masala (chana masala), onion rings, and lemon wedges. It will be so large that I won’t be able to fill it, so someone will have to share it with me. Bhatura is often topped with chana masala. Breakfast also includes halwa puri, which is extremely popular among my northern Indian acquaintances. The combination of halwa (a sweat dish) and puri is novel to me, although it is offered elsewhere.
To create puri, prepare a dough that is firm and somewhat harder than the dough used to make chapathi (rotis), then roll it out into tiny balls, stretch it out into a circle, and deep fry it until it puffs up and becomes golden brown. When I make puris, I usually put in ajwain or other spices (coriander seeds, black pepper, cumin seeds, and curd) when preparing the dough. It’s entirely up to you whether you want it plain or spiced. The recipe I’ve provided is for ajwain.
- For deep frying, oil is required.
- 2 1/2 cups wheat flour
- 1 1/2 cup water
- 3/4 teaspoon ajwain (carom seeds) or as needed
- a pinch of salt (to taste)
preparing the dough
- You don’t need to add anything but salt to basic puri.
- Put flour in a larger mixing bowl, add salt and ajwain seeds, and mix well. Slowly add water, a bit at a time, at regular intervals, not all at once.
- Mix it with a little water, then add more water as needed, and mix until it forms a sticky and firm dough.
- Close it and set it aside for about half an hour.
- Knead the dough again, this time adding 1 tsp oil and kneading for 1-2 minutes, or until it becomes soft yet firm and does not cling to your hands. While kneading the dough, coat your hands with oil.
- Make as many tiny balls (mini golf balls or small lemons) as you can out of the dough and set them aside.
- Dust the surface where you’ll be rolling the puri with flour.
- Make a tiny circular puri with the aid of a roller pin.
- Place all of the puris on the newspaper and roll them up.
- Heat the oil in a larger kadai, then put one puri at a time into it and fry it.
- To puff up the puri, just push the puri from the top into the oil until it puffs up, then flip it over and cook till golden brown.
- While frying the puris, use a frying spoon to pour the oil from the kadai itself on top of the puri.
- It will puff up and crisp up the puri.
- Place it on the tissue paper after it has become golden brown.
- Puris may be served with potato masala, chana masala, halwa (sweet dish), or kurma (spicy food) (south Indian dish).
- When forming balls from the dough in your hand, make sure there are no cracks, since if a hole or crack appears when rolling or frying the puri, it will not puff up. As a result, roll the dough thoroughly in your hand.
- The puri should not be rolled too thinly, otherwise it would turn out like pappadi, an extremely crispy puri used for conversation.
- Instead of ajwain, you can add 2 tsp coriander seeds, 1 tsp black pepper seeds, 1 tsp cumin seeds, roast it on a plain tava or avoid it and crush it into a coarse powder and put it in the flour, with this you can add 2 to 3 tbsp curd and kasuri methi (dry methi leaves) in the flour, it gives you a different taste and flavor, or you can add just
Pooris or Puris are popular Indian snacks which are made out of wheat or rice flour. These are consumed for breakfast, as a snack food, or as a part of a main meal. They are often eaten with other snacks in India. Poori or puri are often made of flour, but they can also be made of wheat, rice, or other grains.. Read more about how to keep poori puffed for long time and let us know what you think.
Frequently Asked Questions
Is poori unhealthy?
Poori is a type of Indian bread that is made from wheat flour, water, and salt. It is usually fried in oil or ghee before being served hot with chutney or pickles.
Why is puri oily?
Puri is a type of Indian bread that is fried in oil.
Which is healthier puri or paratha?
The answer is puri.