Jump to content

Puri (food): Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
added ingredients
Tags: Mobile edit Mobile app edit Android app edit
Line 38: Line 38:
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, 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 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
Another variant of the puri popular in [[Bangladesh]] 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


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.

Revision as of 13:36, 2 August 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
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.

Name

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 (𝘱𝘰𝘰𝘳𝘪), Dogri: पूरी (pūrī) or पूड़ी (pūṛī), Kumaoni: लगड (lagaḍ), Template:Lang-ta (poori), Template:Lang-te (pūri), Gujarati: પૂરી, Template:Lang-as (puri), Template:Lang-bn (pūri), Template:Lang-hi (pūṛī), Template:Lang-bho (pūṛī), Template:Lang-mr (pūrī), Template:Lang-kn (pūri), Template:Lang-ml (pūrī), Template:Lang-my (pūrī), Template:Lang-ne (puri), Template:Lang-or (puri), Template:Lang-pa (pūṛī), Garhwali: पूरी (pūrī), [2]

Ingredients

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

A variant of puri is bhatoora, which is three times the size of a puri and served with 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.[3]

In the Indian state of Odisha a large-sized puri is made during Bali Yatra which is called thunka puri (Template:Lang-or).[4][5][6][7][8]

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 the puri popular in Bangladesh 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

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.

  • 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

References

  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. ^ Ramineni, Shubhra (28 February 2012). Entice With Spice: Easy Indian Recipes for Busy People. ISBN 9781462905270.
  4. ^ "Overview of Cuttack". Archived from the original on 13 August 2011. Retrieved 28 November 2011.
  5. ^ Fanfare & spectacle mark the opening of Bali Yatra Archived 3 April 2015 at the Wayback Machine, 10 November 2011
  6. ^ Orissa CM Naveen Patnaik inaugurates historic Baliyatra festival in Cuttack Archived 7 March 2016 at the Wayback Machine, 22 November 2010
  7. ^ Bali Yatra Fever grips Cuttack, 12 November 2011 Archived 13 November 2011 at the Wayback Machine
  8. ^ Binita Jaiswal, Fanfare & spectacle mark the opening of Bali Yatra, 10 November 2011
Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Puri (food).
Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Puri_(food)&oldid=1238169958"