Puri

A puri or poori is a South Asian unleavened bread primarily found in Northern India made from a dough of atta (whole grain durum wheat flour), 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, and Sri Lanka, also being served in Malaysia, 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 usually served at special or ceremonial functions; they sometimes play a part in ceremonial rituals when various vegetarian foods are offered in prayer. Image File history File links Metadata Size of this preview: 600 × 600 pixelsFull resolution (800 × 800 pixel, file size: 558 KB, MIME type: image/jpeg) Puri de:Puri (Brot), ta:பூரி (உணவு) A puri or poori is an Indian unleavened bread made from a dough of atta (whole grain durum wheat flour... Image File history File links Metadata Size of this preview: 600 × 600 pixelsFull resolution (800 × 800 pixel, file size: 558 KB, MIME type: image/jpeg) Puri de:Puri (Brot), ta:பூரி (உணவு) A puri or poori is an Indian unleavened bread made from a dough of atta (whole grain durum wheat flour... Map of South Asia (see note on Kashmir). ... For other uses, see Bread (disambiguation). ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Atta flour is a form of wheat flour used in South Asian cooking. ... This article or section does not cite its references or sources. ... Durum wheat (T. turgidum durum) is the only tetraploid species of wheat widely cultivated today. ... For other uses, see Flour (disambiguation). ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... For other uses, see Salt (disambiguation). ... In geometry, a disk is the region in a plane contained inside of a circle. ... A Deep-fried Twinkie Deep-frying is a cooking method whereby food is submerged in hot oil or fat. ... Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghṛta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ... It has been suggested that this article or section be merged with cooking oil. ... This article is on the plant. ... For other uses, see Rice (disambiguation). ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ...

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 Chola puri which is thrice as big as a regular puri and thus a single chola puri 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 often added to the dough. Halva (modern English spelling), halava (Sanskrit transliteration), halvah (Hebrew transliteration), halawi (Arabic transliteration), helva (Turkish transliteration) or halwa (alternate Hindi transliteration) is a confection made from semolina. ... Korma, also spelt qorma or kurma, is a mild curry that originated in India and is often made with yoghurt sauce, cream, or nuts. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Lens culinaris. ... Ajwain seeds Ajwain (also known as carom seeds or bishops weed), is an uncommon spice except in certain areas of Asia. ...

External Links

• Student's guide to making puris
• How to make puris
• Video Recipe Of Puri