Poori is a kind of deep-fried flatbread typically served in Indian cuisine. This is usually round in shape with light brown color. Poori is famous in all regions of India with many vernacular names, such as, puri and boori. Poori recipes are all-time favorite dish in Indian breakfast and specially prepared at the festivals and celebration meals. The deep-frying gives a captivating taste to this Indian bread that is savored with all kinds of dry or curry dishes. Methi poori, dal poori and sev puri are some of the poori recipes that are famous in all over the India.
History of Puri
The name poori is derived from the Sanskrit word ‘purika’. Though, its origin is mystifying, but it is believed that it is originated in North India, especially in the Uttar Pradesh. In other Indian regions as well, it is called by different names. For example, ‘Luchi’ in Bengal. A bread in Georgian is also called ‘puri’.
Ingredients Prescribed by Poori Recipes
The basic ingredients incorporated to make poori are unleavened wheat dough kneaded by adding little salt and oil. This simple dough is used to make plain breads. For extra flavored pooris, various other ingredients, such as, fenugreek seeds, fried dal, mashed potatoes and mashed arbi can also be added. Basically, wheat flour is used to make breads in Indian cuisine, but other flours, such as, all-purpose flour, kuttu ka atta or gram flour is also used to make different varieties of poori. Crispiness is provided by adding little semolina (sooji) or rice flour to any of these mentioned flours.
Popular Methods of Making Poori
Poori is a deep-fried product. Flour dough is prepared by adding little oil and salt. The dough is usually of hard texture, so that while giving shape to the dough balls it should not stick to the surface. Small balls are made out of dough or either flatten with palms or rolled on the flat surface in the shape of a small circle. These rolled balls are then deep-fried in clarified butter or refined oil. At the time of frying, these small circled balls puff up. They should be fried until golden-brown and crispy. Over frying should be avoided as it may burn the poori and spoil the taste. Special pooris, like, dal kachori, sev poori, and methi poori are prepared by stuffing the ingredients inside the dough balls and then rolled with the regular procedure.
Serving and Eating of Poori Recipes
Poori is served as an Indian breakfast or light meal dish along with dry or curry dishes. In pooja food, it is traditionally served with a dish of mixed vegetable and kheer. Aloo ki sabji, halwa and chana masala are the famous accompaniments of puri.
Types of Poori and Its Variations
• Sev puri – A special Indian snack that is served by street vendors in form of ‘Chaat’.
• Dal poori- Plain four dough is stuffed with fried dal and spices to make this type of poori.
• Bhatoore – This is a kind of poori that is made with fermented maida and especially eaten with ‘chana masala’ or ‘choole’.
• Bhel poori – This is also a kind of ‘chaat’ served at Indian streets garnished with spices and various chutneys.
• Pani poori – A very popular Indian chaat typically eaten by dipping in a piquant and spicy water. It is also known as ‘gol gappa’ due to its round ball shape and small size.
• Luchi – Special bread in Bengal region. All types of puri are made up of flour only.
Puri Poori being made up of flour is highly nutritious. It is high in carbohydrates and minerals. Gluten free flour is even healthier and provides enough nutrition. Fiber, calcium and proteins are also present in different type of flours used in making poori.