|Place of origin||South Asia|
|Region or state||Bangladesh, Burma, India, Nepal, Pakistan, Malaysia|
|Variations||Bhatoora, Luchi, Sevpuri|
Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.
The name puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) "filled". It has a similar name in many Asian languages including: Assamese: পুৰি (puri), Hindi: पूरी (pūrī), Marathi: पूरी (pūrī), Kannada: ಪೂರಿ (pūri), Malayalam: പൂരി, Burmese: ပူရီ (pūrī), Nepali: पूरी (puri), Odia: ପୁରି (puri), Punjabi: ਪੁੜੀ (pūḍī), Tamil: பூரி (pūri), Telugu: పూరి (pūri), and Urdu: پوری (puri). Puri (პური) also means bread in Georgian.
Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris. In some recipes, cumin seed are also added to the dough. A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use (as with the snack food pani puri). The rolled puri may be pricked with a fork before deep frying to get a flat puri for chaat like bhel puri. A punctured puri does not puff when cooked because the steam escapes as it cooks.
Puri can be served with halwa, korma, chana masala, dal, potato based curries (e.g.: saagu, bhaji, bhujia, Aloo ki tarkari, shaak, sambharo), shrikhand, basundi. In some parts of India, puri is also served with a mixed vegetable dish that is prepared during Puja, and with kheer, a dessert prepared with rice, milk and sugar. Puri is often the bread of choice for festivals and special occasions.
A variant of puri is bhatoora, which is three times the size of a puri and served with chholey (spicy chick peas). It often constitutes a full meal. (See chole bhature). Bhatoora is made of a different flour; puri uses whole-wheat flour while bhatoora uses leavened all-purpose flour (maida). In the Indian state of Odisha a large size puri is made during Bali Yatra which is called thunka puri (Odia: ଠୁଙ୍କା ପୁରି).
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
- Puri is traditionally deep fired.
- Dal puri, a traditional Bengali version
- Aloo Puri, typical morning snack, Varanasi
- Mini-puris are part of panipuri snack, it's more crunchier in texture.
- Chaturvedi, Anjana. "Poori Bhaji / Raswala Batata Nu Shak / Potatoes in spicy vegetable broth". Maayeka. Vegetarian Indian Cooking. Retrieved 29 September 2015.
- Overview of Cuttack
- Fanfare & spectacle mark the opening of Bali Yatra, November 10, 2011
- Orissa CM Naveen Patnaik inaugurates historic Baliyatra festival in Cuttack, November 22, 2010
- Bali Yatra Fever grips Cuttack, 12 November 2011
- Binita Jaiswal, Fanfare & spectacle mark the opening of Bali Yatra, Nov 10, 2011
- Chaturvedi, Anjana. "Daal Poori / Bedvi Poori". Maayeka. Vegetarian Indian Cooking. Retrieved 29 September 2015.
|Wikibooks Cookbook has a recipe/module on|
|Wikimedia Commons has media related to Puri (food).|
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