Puri-poori-boori Deep Fried Indian Breakfast Learn the Basic Recipe

Puri-Poori is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as
prasadam. The name puri derives from the Sanskrit word pūrikā , from pura “filled”

Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). Adough 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. (given in  Wikipedia)

best poori masala image learn from the video recipe poori bhaji fine dining indian.com
when you got right with the basic poor- try all your creative brain cells to adapt the crispy texture in other forms and accompany garnishes to main meats

Learn the basic poori cooking Method

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