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| country = [[Indian subcontinent]]
| country = [[Indian subcontinent]]
| region = [[Indian subcontinent]], [[Southeast Asia]], [[Caribbean]]
| region = [[Indian subcontinent]], [[Southeast Asia]], [[Caribbean]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], [[Nepali cuisine|Nepal]], [[Malaysian cuisine|Malaysia]], [[Burmese cuisine|Myanmar]], [[Singaporean cuisine|Singapore]], [[Sri Lankan cuisine|Sri Lanka]], [[Mauritian cuisine|Mauritius]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], [[Nepali cuisine|Nepal]], [[Malaysian cuisine|Malaysia]], [[Burmese cuisine|Myanmar]], [[Singaporean cuisine|Singapore]], [[Sri Lankan cuisine|Sri Lanka]], [[Mauritian cuisine|Mauritius]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]], [[Guyanese cuisine|Guyana]]
| creator =
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'''Puri''', also '''poori''', is a type of [[Deep fry|deep-fried]] bread, made from [[leavening agent|unleavened]] [[whole-wheat flour]], originated from the [[Indian subcontinent]].
'''Puri''', also '''poori''', is a type of [[Deep fry|deep-fried]] bread, made from [[leavening agent|unleavened]] [[whole-wheat flour]], originated from the [[Indian subcontinent]].


Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other [[vegetarian]] food offered in Hindu prayer as [[prasadam]].
Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other [[vegetarian]] food offered in Hindu prayer as [[prasadam]]. When hosting guests it is common in some households to serve puri in place of [[roti]], as a small gesture of formality. Puri is often eaten in place of roti on special holidays.


== Name ==
== Name ==
The name ''Puri'' derives from the [[Sanskrit]] word पूरिका (pūrikā), from पुर (pura) "filled".<ref>{{cite book|title=Traditional Foods: Some Products and Technologies|url=https://books.google.com/books?id=7CVBAAAAYAAJ|page=56|author=Tokuji Watanambe|publisher=Central Food Technological Research Institute|year=1986}}</ref> In other [[South Asia|South Asian]] languages it is known as: [[Urdu language|Urdu]]: پوری (𝘱𝘰𝘰𝘳𝘪), [[Dogri language|Dogri]]: पूरी (pūrī) or पूड़ी (''pūṛī''), [[Kumaoni language|Kumaoni]]: लगड (''lagaḍ''), {{lang-ta|பூரி}} (''poori''), {{lang-te|పూరి}} (''pūri''), [[Gujarati language|Gujarati:]] પૂરી, {{lang-as|পুৰি}} (''puri''), {{lang-bn|পুরি}} (''pūri''), {{lang-hi|पूड़ी}} (''pūṛī''), {{lang-bho|पूड़ी}} (''pūṛī''), {{lang-mr|पूरी}} (''pūrī''), {{lang-kn|ಪೂರಿ}} (''pūri''), {{lang-ml|പൂരി}} (''pūrī''), {{lang-my|ပူရီ}} (''pūrī''), {{lang-ne|पूरी}} (''puri''), {{lang-or|ପୁରି}} (''puri''), {{lang-pa|ਪੂਰੀ}} (''pūṛī''), [[Garhwali language|Garhwali]]: पूरी (pūrī), <ref>{{cite book|title=Traditional Foods: Some Products and Technologies|url=https://books.google.com/books?id=7CVBAAAAYAAJ|page=56|author=Tokuji Watanambe|publisher=Central Food Technological Research Institute|year=1986}}</ref>
The name ''Puri'' derives from the [[Sanskrit]] word पूरिका (pūrikā), from पुर (pura) "filled".<ref>{{cite book|title=Traditional Foods: Some Products and Technologies|url=https://books.google.com/books?id=7CVBAAAAYAAJ|page=56|author=Tokuji Watanambe|publisher=Central Food Technological Research Institute|year=1986}}</ref> In other [[South Asia|South Asian]] languages it is known as: [[Urdu language|Urdu]]: پوری (''pūrī''), [[Dogri language|Dogri]] and [[Hindi]]: पूरी (''pūrī'') or पूड़ी (''pūṛī''), [[Kumaoni language|Kumaoni]]: लगड (''lagaḍ''), {{langx|ta|பூரி}} (''poori''), {{langx|te|పూరి}} (''pūri''), [[Gujarati language|Gujarati:]] પૂરી, {{langx|as|পুৰি}} (''puri''), {{langx|bn|পুরি}} (''pūri''), {{langx|bho|पूड़ी}} (''pūṛī''), {{langx|mr|पूरी}} (''pūrī''), {{langx|kn|ಪೂರಿ}} (''pūri''), {{langx|ml|പൂരി}} (''pūrī''), {{langx|my|ပူရီ}} (''pūrī''), {{langx|ne|पूरी}} (''puri''), {{langx|or|ପୁରି}} (''puri''), {{langx|pa|ਪੂਰੀ}} (''pūṛī''), [[Garhwali language|Garhwali]]: पूरी (pūrī), <ref>{{cite book|title=Traditional Foods: Some Products and Technologies|url=https://books.google.com/books?id=7CVBAAAAYAAJ|page=56|author=Tokuji Watanambe|publisher=Central Food Technological Research Institute|year=1986}}</ref>


== Ingredients ==
== Ingredients ==
Puris are prepared with wheat flour, either [[atta flour|atta]] ([[whole wheat flour]]) or [[semolina|sooji]] (coarse wheat flour). In some recipes, [[ajwain]], [[cumin seed]], spinach, or [[fenugreek seeds]] are added to the dough. The [[dough]] is either rolled out in a small circle or rolled out and cut out in small circles, then deep fried in [[ghee]] or vegetable oil. While deep frying, puris puff up like a round ball because moisture in the dough changes into steam which expands in all directions. When they are golden-brown in color, they are removed and either served hot or saved for later use (as with the snack food [[pani puri]]). Rolled puris may be pricked with a fork before deep frying to make flat puris for [[chaat]] like [[bhel puri]]. A punctured puri does not puff when cooked because the steam escapes as it cooks.
Puris are prepared with wheat flour, either [[atta flour|atta]] ([[whole wheat flour]]) or [[semolina|sooji]] (coarse wheat flour). In some recipes, [[ajwain]], [[cumin seed]], [[spinach]], or [[fenugreek seeds]] are added to the dough. The [[dough]] is either rolled out in a small circle or rolled out and cut out in small circles, then deep fried in [[ghee]] or vegetable oil. While deep frying, puris puff up like a round ball because moisture in the dough changes into steam which expands in all directions. They are flipped once in the frying process, and when they are golden-brown in color, they are removed and either served hot or saved for later use (as with the snack food [[pani puri]]). Rolled puris may be pricked with a fork before deep frying to make flat puris for [[chaat]] like [[bhel puri]]. A punctured puri does not puff when cooked because the steam escapes as it cooks. Masala puri adds [[turmeric]], chili powder, coriander and cumin, and hing ([[asafoetida]]) to the dough.


== Types and variants ==
== Types and variants ==
''Suhari'' is a variant of puri which is made with wheat flour, ghee and some sugar and also fried in ghee<ref name=":1">{{Cite book |last=Grierson |first=Sir George Abraham |url=https://books.google.com/books?id=B8ooAAAAYAAJ&dq=luchui&pg=PA351 |title=Bihār Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province, with Many Illustrations from Photographs Taken by the Author |date=1885 |publisher=Bengal secretariat Press |language=en |quote=luchui, and (Tirhut) sohāri or suhari, - thin cakes boiled in clarified butter}}</ref> rather than vegetable oils for regular puri.<ref name=":0">{{Cite web |date=2021-11-05 |title=Lapsi and Suhari - CaribMagPlus |url=https://www.caribmagplus.com/lapsi-and-suhari/ |access-date=2024-08-24 |language=en-US |quote=The Suhari is made with flour, water and sugar. }}</ref> It is often paired with sweet dish [[Laapsi|Suji Lapsi]]. '''''Laspi Suhari''''' is a common combo<ref name=":0" /> served as a [[Naivedhya]] to [[Hinduism|Hindu]] [[Devata|Devatas]] and paired along with Chana [[Ghugni]] or ''Kaumari'' during [[Durga Ashtami]] festival.<ref>{{Cite web |last=Dasa |first=Syamasundara |date=1965–1975 |title=Hindi sabdasagara |url=https://dsal.uchicago.edu/cgi-bin/app/dasa-hindi_query.py?qs=%E0%A4%B8%E0%A5%81%E0%A4%B9%E0%A4%BE%E0%A4%B0%E0%A5%80&searchhws=yes |access-date=2024-08-24 |website=dsal.uchicago.edu |quote=सादी पूरी नामक पकवान जिसमें पीठी आदि नहीं भरी रहती ।}}</ref>
A variant of puri is [[bhatoora]], which is three times the size of a puri and served with [[chana masala|chholey]] (spicy chickpeas). It often constitutes a full meal. (See [[chole bhature]].) Bhatoora is made with yeast and yogurt in the dough and puri is made from unleavened dough.<ref>{{cite book |last=Ramineni |first=Shubhra |title=Entice With Spice: Easy Indian Recipes for Busy People |date=28 February 2012 |isbn=9781462905270 |url=https://books.google.com/books?id=LpXTAgAAQBAJ&pg=PT206}}</ref>


Another variant of the puri popular in the eastern part of [[Indian subcontinent]] is [[Luchi]] (in West Bengal and Odisha) or ''lusi'' in Assam, ''luchui''<ref>{{Cite book |url=https://books.google.com/books?id=QmhDAAAAYAAJ&q=luchui |title=Folk Culture: Folk culture & literature |date=1983 |publisher=Institute of Oriental and Orissan Studies |language=en |quote=Luchui (flour - cakes cooked in ghee)}}</ref> in Bihar<ref name=":1" /> and Jharkhand. Luchi is made using refined wheat flour (''samidh'' flour) and is deep fried. It is served with typical side dishes like [[Dum aloo|aloor dum]] (potato preparation), Chana [[ghugni]], begun bhaja (fried eggplant) and others.
⚫
In the Indian state of [[Odisha]] a large-sized puri is made during [[Bali Yatra]] which is called ''thunka puri'' ({{Lang-or|ଠୁଙ୍କା ପୁରି}}).<ref>{{Cite web |url=http://cmccuttack.gov.in/overview_on_cuttack.html |title=Overview of Cuttack |access-date=28 November 2011 |archive-url=https://web.archive.org/web/20110813184324/http://cmccuttack.gov.in/overview_on_cuttack.html |archive-date=13 August 2011 |url-status=dead }}</ref><ref>[http://www.odiaa.com/2011/11/fanfare-spectacle-mark-the-opening-of-bali-yatra/ Fanfare & spectacle mark the opening of Bali Yatra] {{webarchive|url=https://web.archive.org/web/20150403141410/http://www.odiaa.com/2011/11/fanfare-spectacle-mark-the-opening-of-bali-yatra/ |date=3 April 2015}}, 10 November 2011</ref><ref>[http://orissadiary.com/CurrentNews.asp?id=22539 Orissa CM Naveen Patnaik inaugurates historic Baliyatra festival in Cuttack] {{Webarchive|url=https://web.archive.org/web/20160307131414/http://orissadiary.com/currentnews.asp?id=22539 |date=7 March 2016 }}, 22 November 2010</ref><ref>[http://www.odishanewstoday.com/entertainment/1279-bali-yatra-fever-grips-cuttack.html Bali Yatra Fever grips Cuttack], 12 November 2011 {{Webarchive|url=https://web.archive.org/web/20111113062949/http://www.odishanewstoday.com/entertainment/1279-bali-yatra-fever-grips-cuttack.html |date=13 November 2011 }}</ref><ref>''Binita Jaiswal'', [https://timesofindia.indiatimes.com/PDATOI/articleshow/10684108.cms Fanfare & spectacle mark the opening of Bali Yatra], 10 November 2011</ref>


Another variant, largely popular in the [[Braj Cuisine|Braj culinary tradition]] of the Northern Indian state of Uttar Pradesh is ''bedmi puri'' or ''bedai.''<ref>{{Cite web |date=2024-01-19 |title=Bedai Puri, The Origin Of Uttar Pradesh's Special Breakfast Dish |url=https://www.timesnownews.com/lifestyle/food/recipes/bedai-puri-the-breakfast-special-from-uttar-pradesh-article-106985195/amp |access-date=2024-08-24 |website=Times Now |language=en}}</ref> It is prepared using stuffing of [[Urad dal]] paste and paired with Mathura's ''Dubki Aloo jhor''.<ref>{{Cite web |date=2023-05-08 |title=UK Chef Makes Mathura Ke Dubki Wale Aloo, Fans Want Him To Start Restaurant In India |url=https://www.news18.com/amp/viral/uk-chef-makes-mathura-ke-dubki-wale-aloo-fans-want-him-to-start-restaurant-in-india-7749619.html |access-date=2024-08-24 |website=News18 |language=en |quote=scrumptious dish, which finds its roots in Mathura and is called Mathura Ke Dubki Wale Aloo.}}</ref>
Another variant, largely popular in the Northern Indian state of Uttar Pradesh is ''bedvi''. It is a saltier and stiffer version of the regular puri, and is often stuffed with lentils.


Another variant of puri is "''Khameere/Ambliyaan''" bread originating from ''Dogra cuisine'' of [[Jammu region]]. It is a deep fried leavened bread prepared with naturally fermented sour dough called ''Ambleya Atta'' in [[Dogri language|Dogri]] language.<ref>{{Cite web |last=blessmyfoodbypayal |date=2020-04-30 |title=Jammu special Khamira recipe {{!}} jammu wale khamire {{!}} bless my food |url=https://blessmyfoodbypayal.com/jammu-special-khamira-recipe-jammu-wale-khamire-make-jammu-special-khameera/ |access-date=2024-08-24 |website=Bless My Food By Payal |language=en-US |trans-quote=Khamira is a soft leavened fried bread made with flour and khamir (sour dough/homemade yeast), an old traditional recipe from Jammu region of UT of J&K}}</ref>
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 eggplant) and others

''Bhathoru'' or ''Bhaturu'' is another bread originating from region of [[Jammu]] and Northern [[Himachal Pradesh|Himachal]]<ref>{{Cite web |title=Move Over Bhatura, We Have Himachali Bhaturu! Recipe Inside |url=https://www.slurrp.com/amp/article/move-over-bhatura-we-have-himachali-bhaturu-recipe-inside-1669723290396 |access-date=2024-08-24 |website=www.slurrp.com |quote=For the baked or roasted version, one needs to place the raw bhaturu on a heated tawa. }}</ref> made using same dough as Dogri bread ''Khameere'' or ''Ambliyaan'' but prepared by roasting or baking in clay oven called ''bhatthi''. The same dish was modified by purabiya vendors of Delhi by preparing it like ''Luchi'' bread (replacing whole wheat flour with refined wheat flour and deep frying it) which came to be known as [[bhatoora]], which is served with [[chana masala|Chana Ghugni/Chole Ghugni]] (spicy chickpeas). See [[chole bhature]].<ref>{{cite book |last=Ramineni |first=Shubhra |title=Entice With Spice: Easy Indian Recipes for Busy People |date=28 February 2012 |publisher=Tuttle |isbn=9781462905270 |url=https://books.google.com/books?id=LpXTAgAAQBAJ&pg=PT206}}</ref>

''Thotru'' is yet another variant originating from ''Dogra culinary tradition'' which is prepared using naturally fermented flour dough and stuffed with vegetable fillings and rolled in toppings of nuts like almonds, sesame seeds, poppy seeds etc.<ref>{{Cite book |last=Dhar |first=Somnath |url=https://books.google.com/books?id=PwM7AAAAMAAJ&q=%22thothru%22 |title=Jammu and Kashmir Folklore |date=1986 |publisher=Marwah Publications |isbn=978-0-8364-1809-5 |language=en |quote=Thothru, well - kneaded fermented balls cooked in boiling ghee with almonds}}</ref> They can be fried or baked.

⚫
In the Indian state of [[Odisha]] a large-sized puri is made during [[Bali Yatra]] which is called ''thunka puri'' ({{Langx|or|ଠୁଙ୍କା ପୁରି}}).<ref>{{Cite web |url=http://cmccuttack.gov.in/overview_on_cuttack.html |title=Overview of Cuttack |access-date=28 November 2011 |archive-url=https://web.archive.org/web/20110813184324/http://cmccuttack.gov.in/overview_on_cuttack.html |archive-date=13 August 2011 |url-status=dead }}</ref><ref>[http://www.odiaa.com/2011/11/fanfare-spectacle-mark-the-opening-of-bali-yatra/ Fanfare & spectacle mark the opening of Bali Yatra] {{webarchive|url=https://web.archive.org/web/20150403141410/http://www.odiaa.com/2011/11/fanfare-spectacle-mark-the-opening-of-bali-yatra/ |date=3 April 2015}}, 10 November 2011</ref><ref>[http://orissadiary.com/CurrentNews.asp?id=22539 Orissa CM Naveen Patnaik inaugurates historic Baliyatra festival in Cuttack] {{Webarchive|url=https://web.archive.org/web/20160307131414/http://orissadiary.com/currentnews.asp?id=22539 |date=7 March 2016 }}, 22 November 2010</ref><ref>[http://www.odishanewstoday.com/entertainment/1279-bali-yatra-fever-grips-cuttack.html Bali Yatra Fever grips Cuttack], 12 November 2011 {{Webarchive|url=https://web.archive.org/web/20111113062949/http://www.odishanewstoday.com/entertainment/1279-bali-yatra-fever-grips-cuttack.html |date=13 November 2011 }}</ref><ref>''Binita Jaiswal'', [https://timesofindia.indiatimes.com/PDATOI/articleshow/10684108.cms Fanfare & spectacle mark the opening of Bali Yatra], 10 November 2011</ref>


The ''puris'' used for ''[[panipuri]]'' are smaller, and are usually made crisper by the addition of ''[[semolina|rava/sooji]]'' (semolina) to the dough.
The ''puris'' used for ''[[panipuri]]'' are smaller, and are usually made crisper by the addition of ''[[semolina|rava/sooji]]'' (semolina) to the dough.

Latest revision as of 22:12, 29 October 2024

Not to be confused with Purée.
For other uses, see Puri (disambiguation).

Puri
Puri on a plate
Place of originIndian subcontinent
Region or stateIndian subcontinent, Southeast Asia, Caribbean
Associated cuisineIndia, Bangladesh, Pakistan, Nepal, Malaysia, Myanmar, Singapore, Sri Lanka, Mauritius, Trinidad and Tobago, Guyana
Serving temperatureHot or cold
Main ingredientsAtta
VariationsBhatoora, Luchi, Sevpuri, Panipuri

Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.

Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam. When hosting guests it is common in some households to serve puri in place of roti, as a small gesture of formality. Puri is often eaten in place of roti on special holidays.

Name

[edit]

The name Puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) "filled".[1] In other South Asian languages it is known as: Urdu: پوری (pūrī), Dogri and Hindi: पूरी (pūrī) or पूड़ी (pūṛī), Kumaoni: लगड (lagaḍ), Tamil: பூரி (poori), Telugu: పూరి (pūri), Gujarati: પૂરી, Assamese: পুৰি (puri), Bengali: পুরি (pūri), Bhojpuri: पूड़ी (pūṛī), Marathi: पूरी (pūrī), Kannada: ಪೂರಿ (pūri), Malayalam: പൂരി (pūrī), Burmese: ပူရီ (pūrī), Nepali: पूरी (puri), Odia: ପୁରି (puri), Punjabi: ਪੂਰੀ (pūṛī), Garhwali: पूरी (pūrī), [2]

Ingredients

[edit]

Puris are prepared with wheat flour, either atta (whole wheat flour) or sooji (coarse wheat flour). In some recipes, ajwain, cumin seed, spinach, or fenugreek seeds are added to the dough. The dough is either rolled out in a small circle or rolled out and cut out in small circles, then deep fried in ghee or vegetable oil. While deep frying, puris puff up like a round ball because moisture in the dough changes into steam which expands in all directions. They are flipped once in the frying process, and when they are golden-brown in color, they are removed and either served hot or saved for later use (as with the snack food pani puri). Rolled puris may be pricked with a fork before deep frying to make flat puris for chaat like bhel puri. A punctured puri does not puff when cooked because the steam escapes as it cooks. Masala puri adds turmeric, chili powder, coriander and cumin, and hing (asafoetida) to the dough.

Types and variants

[edit]

Suhari is a variant of puri which is made with wheat flour, ghee and some sugar and also fried in ghee[3] rather than vegetable oils for regular puri.[4] It is often paired with sweet dish Suji Lapsi. Laspi Suhari is a common combo[4] served as a Naivedhya to Hindu Devatas and paired along with Chana Ghugni or Kaumari during Durga Ashtami festival.[5]

Another variant of the puri popular in the eastern part of Indian subcontinent is Luchi (in West Bengal and Odisha) or lusi in Assam, luchui[6] in Bihar[3] and Jharkhand. Luchi is made using refined wheat flour (samidh flour) and is deep fried. It is served with typical side dishes like aloor dum (potato preparation), Chana ghugni, begun bhaja (fried eggplant) and others.

Another variant, largely popular in the Braj culinary tradition of the Northern Indian state of Uttar Pradesh is bedmi puri or bedai.[7] It is prepared using stuffing of Urad dal paste and paired with Mathura's Dubki Aloo jhor.[8]

Another variant of puri is "Khameere/Ambliyaan" bread originating from Dogra cuisine of Jammu region. It is a deep fried leavened bread prepared with naturally fermented sour dough called Ambleya Atta in Dogri language.[9]

Bhathoru or Bhaturu is another bread originating from region of Jammu and Northern Himachal[10] made using same dough as Dogri bread Khameere or Ambliyaan but prepared by roasting or baking in clay oven called bhatthi. The same dish was modified by purabiya vendors of Delhi by preparing it like Luchi bread (replacing whole wheat flour with refined wheat flour and deep frying it) which came to be known as bhatoora, which is served with Chana Ghugni/Chole Ghugni (spicy chickpeas). See chole bhature.[11]

Thotru is yet another variant originating from Dogra culinary tradition which is prepared using naturally fermented flour dough and stuffed with vegetable fillings and rolled in toppings of nuts like almonds, sesame seeds, poppy seeds etc.[12] They can be fried or baked.

In the Indian state of Odisha a large-sized puri is made during Bali Yatra which is called thunka puri (Odia: ଠୁଙ୍କା ପୁରି).[13][14][15][16][17]

The puris used for panipuri are smaller, and are usually made crisper by the addition of rava/sooji (semolina) to the dough.

Sev puri is an Indian snack offered by street vendors who serve chaat.

Street vendors in Mumbai serve bhel in a throw-away folded leaf with a flat puri to scoop it.

Fast food chains in the Middle East use puri for fried chicken wraps.

[edit]
  • Aloo puri, a typical morning snack in Varanasi, India
    Aloo puri, a typical morning snack in Varanasi, India
  • Puri frying in Pakistan
    Puri frying in Pakistan
  • Puri is traditionally deep fried
    Puri is traditionally deep fried
  • Dal puri, a traditional Bengali version
    Dal puri, a traditional Bengali version
  • Mini-puris are part of a panipuri snack. It is crunchier in texture
    Mini-puris are part of a panipuri snack. It is crunchier in texture
  • Daal puri, Bangladesh
    Daal puri, Bangladesh
  • Thin bread is fried in oil and eaten with a salty curry of chickpeas, potatoes and sweet pudding.
    Thin bread is fried in oil and eaten with a salty curry of chickpeas, potatoes and sweet pudding.
  • Puri, made of wheat flour, which is used in panipuri.
    Puri, made of wheat flour, which is used in panipuri.
  • Puri, made of rawa, which is used in panipuri.
    Puri, made of rawa, which is used in panipuri.

See also

[edit]

References

[edit]
  1. ^ Tokuji Watanambe (1986). Traditional Foods: Some Products and Technologies. Central Food Technological Research Institute. p. 56.
  2. ^ Tokuji Watanambe (1986). Traditional Foods: Some Products and Technologies. Central Food Technological Research Institute. p. 56.
  3. ^ a b Grierson, Sir George Abraham (1885). Bihār Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province, with Many Illustrations from Photographs Taken by the Author. Bengal secretariat Press. luchui, and (Tirhut) sohāri or suhari, - thin cakes boiled in clarified butter
  4. ^ a b "Lapsi and Suhari - CaribMagPlus". 5 November 2021. Retrieved 24 August 2024. The Suhari is made with flour, water and sugar.
  5. ^ Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 24 August 2024. सादी पूरी नामक पकवान जिसमें पीठी आदि नहीं भरी रहती ।
  6. ^ Folk Culture: Folk culture & literature. Institute of Oriental and Orissan Studies. 1983. Luchui (flour - cakes cooked in ghee)
  7. ^ "Bedai Puri, The Origin Of Uttar Pradesh's Special Breakfast Dish". Times Now. 19 January 2024. Retrieved 24 August 2024.
  8. ^ "UK Chef Makes Mathura Ke Dubki Wale Aloo, Fans Want Him To Start Restaurant In India". News18. 8 May 2023. Retrieved 24 August 2024. scrumptious dish, which finds its roots in Mathura and is called Mathura Ke Dubki Wale Aloo.
  9. ^ blessmyfoodbypayal (30 April 2020). "Jammu special Khamira recipe | jammu wale khamire | bless my food". Bless My Food By Payal. Retrieved 24 August 2024. [Khamira is a soft leavened fried bread made with flour and khamir (sour dough/homemade yeast), an old traditional recipe from Jammu region of UT of J&K]
  10. ^ "Move Over Bhatura, We Have Himachali Bhaturu! Recipe Inside". www.slurrp.com. Retrieved 24 August 2024. For the baked or roasted version, one needs to place the raw bhaturu on a heated tawa.
  11. ^ Ramineni, Shubhra (28 February 2012). Entice With Spice: Easy Indian Recipes for Busy People. Tuttle. ISBN 9781462905270.
  12. ^ Dhar, Somnath (1986). Jammu and Kashmir Folklore. Marwah Publications. ISBN 978-0-8364-1809-5. Thothru, well - kneaded fermented balls cooked in boiling ghee with almonds
  13. ^ "Overview of Cuttack". Archived from the original on 13 August 2011. Retrieved 28 November 2011.
  14. ^ Fanfare & spectacle mark the opening of Bali Yatra Archived 3 April 2015 at the Wayback Machine, 10 November 2011
  15. ^ Orissa CM Naveen Patnaik inaugurates historic Baliyatra festival in Cuttack Archived 7 March 2016 at the Wayback Machine, 22 November 2010
  16. ^ Bali Yatra Fever grips Cuttack, 12 November 2011 Archived 13 November 2011 at the Wayback Machine
  17. ^ Binita Jaiswal, Fanfare & spectacle mark the opening of Bali Yatra, 10 November 2011
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