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PURI or POORI    
     
A puri or poori is an Indian unleavened bread made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately 12 cm diameter and deep frying it in ghee or vegetable oil. Traditionally served in South Asia ( India, Pakistan, Bangladesh, Sri Lanka) 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 pick up beans/rice/etc which are too small or messy to be eaten with fingers alone.
Puri or Poori
SOUTH INDIAN POORI
 

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. Puri is often served with potato masala or with korma.

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.

Puri - Papdi
PAPDI OR FLAT PURI FOR CHAAT
 
Another variant of the Puri is the smaller and crisper version used in making Chaats. The size of these Puris is about 3 to 4 Cms in diameter. Within this version are two varieties.
  • Gol Goppe or Pani Puri: they look like small balls filled with air. They are use in making the famous Paani Puri.
Puri - Golgoppa - Puchka
GOL GOOPE FOR PAANI PURI
 
  • Papdi: The flatter version which are used in making a variety of Chaats such as Dahi Puri, Masala Puri etc.

 

 

 

 

Paani Puri
PLATE OF PAANI PURI
 

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This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

 
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