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Puri (food)
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Puri (food)
Puri, also poori, is a type of deep-fried flatbread, made from unleavened whole-wheat flour, although leavened varieties also exist.[citation needed] Puri 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[citation needed] 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.[citation needed] Puri is often eaten in place of roti[citation needed] on special holidays.
The word puri or poori, entered English from Hindi (पूरी). It originates from the Sanskrit word पूर (purah), meaning 'cake'. The Sanskrit word purika described a fried food more similar to modern papadam than puri. Terminology varies; food writer Madhur Jaffrey wrote that the bread that she called poori may also be called bevdi or—in the Gali Paranthe Wali neighbourhood of Delhi—paratha.
Puris are flatbreads prepared wheat flour along with either oil or ghee, enough water to form a stiff dough, and a small amount of salt. The flour is commonly atta; maida is used in some regions, though its use is often viewed as inferior. After kneading, the dough is rolled out in circles, about 10 to 12 cm across and 1 to 3 mm thick. This may also be done using a chapati press or using a dough sheeting machine that may produce thousands of puris per hour.
The circles of dough are deep fried in ghee or vegetable oil in a karahi, a type of pot whose shape uses less oil and avoids spillage. Common frying oils include rice bran oil and soybean oil. The dough is fried for about 30–40 seconds at about 200–220 °C (390–430 °F). While deep frying, puris puff up because moisture in the dough changes into steam, expanding to ten times the initial volume. As steam forms, a puri floats to the top of the oil, causing it to cook on one side at a time. This requires it to be flipped, and it is often pushed down to be coated in oil. The steam pushes the crust away from the crumb and results in partial starch gelatinisation between the layers, which is high due to the high temperature. Puri has a much denser crumb than yeast breads.
Puri is served hot. The texture is soft; Madhur Jaffrey writes, "it takes years of practice to make really fine, soft pooris. It is said in Benares that if twenty five pooris were stacked on a plate and a coin dropped on the lot, the sound of the coin hitting the plate should be heard with clarity."
Puri is categorised as a single-layer, unleavened flatbread. It resembles chapati in its ingredients and shape, but is instead fried and puffy, whereas chapati and phulka are toasted over a flame. A bread similar to puri, popular in Bengali cuisine, is luchi, which is made using white flour and deep fried. Another similar bread is bhatura, which is made with yeast and yogurt in the dough, while puri is made from unleavened dough.
Puri may be a breakfast, a light meal, or a snack. Like other Indian breads, puri is usually eaten with other foods, though it may be eaten on its own. It may be eaten with sweet or savoury foods. The most common accompaniments are chickpea curry or potato curry. Sweets that are commonly served with puri include pua, shrikhand, and jalebi, the latter of which is often eaten alongside puri and vegetables for breakfast.
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Puri (food)
Puri, also poori, is a type of deep-fried flatbread, made from unleavened whole-wheat flour, although leavened varieties also exist.[citation needed] Puri 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[citation needed] 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.[citation needed] Puri is often eaten in place of roti[citation needed] on special holidays.
The word puri or poori, entered English from Hindi (पूरी). It originates from the Sanskrit word पूर (purah), meaning 'cake'. The Sanskrit word purika described a fried food more similar to modern papadam than puri. Terminology varies; food writer Madhur Jaffrey wrote that the bread that she called poori may also be called bevdi or—in the Gali Paranthe Wali neighbourhood of Delhi—paratha.
Puris are flatbreads prepared wheat flour along with either oil or ghee, enough water to form a stiff dough, and a small amount of salt. The flour is commonly atta; maida is used in some regions, though its use is often viewed as inferior. After kneading, the dough is rolled out in circles, about 10 to 12 cm across and 1 to 3 mm thick. This may also be done using a chapati press or using a dough sheeting machine that may produce thousands of puris per hour.
The circles of dough are deep fried in ghee or vegetable oil in a karahi, a type of pot whose shape uses less oil and avoids spillage. Common frying oils include rice bran oil and soybean oil. The dough is fried for about 30–40 seconds at about 200–220 °C (390–430 °F). While deep frying, puris puff up because moisture in the dough changes into steam, expanding to ten times the initial volume. As steam forms, a puri floats to the top of the oil, causing it to cook on one side at a time. This requires it to be flipped, and it is often pushed down to be coated in oil. The steam pushes the crust away from the crumb and results in partial starch gelatinisation between the layers, which is high due to the high temperature. Puri has a much denser crumb than yeast breads.
Puri is served hot. The texture is soft; Madhur Jaffrey writes, "it takes years of practice to make really fine, soft pooris. It is said in Benares that if twenty five pooris were stacked on a plate and a coin dropped on the lot, the sound of the coin hitting the plate should be heard with clarity."
Puri is categorised as a single-layer, unleavened flatbread. It resembles chapati in its ingredients and shape, but is instead fried and puffy, whereas chapati and phulka are toasted over a flame. A bread similar to puri, popular in Bengali cuisine, is luchi, which is made using white flour and deep fried. Another similar bread is bhatura, which is made with yeast and yogurt in the dough, while puri is made from unleavened dough.
Puri may be a breakfast, a light meal, or a snack. Like other Indian breads, puri is usually eaten with other foods, though it may be eaten on its own. It may be eaten with sweet or savoury foods. The most common accompaniments are chickpea curry or potato curry. Sweets that are commonly served with puri include pua, shrikhand, and jalebi, the latter of which is often eaten alongside puri and vegetables for breakfast.
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