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{{distinguish|Purée}}
{{distinguish|Purée}}
{{other uses|Puri (disambiguation)}}
{{other uses|Puri (disambiguation)}}
{{About|bread from the Indian subcontinent|the extinct Indigenous people of Brazil|Purí people}}
{{Use dmy dates|date=September 2019}}
{{Use dmy dates|date=September 2019}}
{{Infobox food
{{Infobox food
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| image = Fluffy Poori.JPG
| image = Fluffy Poori.JPG
| image_size = 250px
| image_size = 250px
| caption =
| caption = ''Puri'' on a plate
| country = [[Indian subcontinent]]
| country = [[Indian subcontinent]]
| region = [[Indian subcontinent]], [[Southeast Asia]], [[Caribbean]]
| region = [[Indian subcontinent]], [[Southeast Asia]], [[Caribbean]]
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| creator =
| creator =
| course =
| course =
| served = Hot
| served = Hot or cold
| main_ingredient = [[atta flour|Atta]]
| main_ingredient = [[atta flour|Atta]]
| variations = [[Bhatoora]], [[Luchi]], [[Sevpuri]], [[Panipuri]]
| variations = [[Bhatoora]], [[Luchi]], [[Sevpuri]], [[Panipuri]]
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}}
}}


'''Puri''' (sometimes spelled as '''poori''') is a [[Deep fry|deep-fried]] bread made from [[leavening agent|unleavened]] [[whole-wheat flour]] that originated in the [[Indian subcontinent]]. It is eaten for [[breakfast]] or as a [[snack]] or [[light meal]]. It is usually served with a savory curry or ''bhaji'', as in [[puri bhaji]], but may also be eaten with sweet dishes.
'''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 and 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 and 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]].


== 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 Indian languages it is known as: [[Dogri language|Dogri]]: पूरी (pūrī) or पूड़ी (''pūḍī),'' {{lang-ta|பூரி}} (''boori''), {{lang-te|పూరి}} (''pūri''), [[Gujarati language|Gujarati:]] પૂરી, {{lang-as|পুৰি}} (''puri''), {{lang-bn|পূরি}} (pūrī), {{lang-hi|पूड़ी}} (''pūḍī''), {{lang-bho|पूड़ी}} (''pūḍī''), {{lang-mr|पूरी}} (''pūrī''), {{lang-kn|ಪೂರಿ}} (''pūri''), {{lang-ml|പൂരി}}, {{lang-my|ပူရီ}} (''pūrī''), {{lang-ne|पूरी}} (''puri''), {{lang-or|ପୁରି}} (''puri''), {{lang-pa|ਪੁੜੀ}} (''pūḍī''), [[Garhwali language|Garhwali]]: पूरी (pūrī), {{lang-ur|{{Nastaliq|پوری}}}} (''puri'')<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 (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>


== 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. 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.


== Accompaniments ==
== Types and variants ==
⚫
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 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>
<!-- Do NOT change the spelling of the image file! -->[[File:Poori wih accompaniments.jpg|thumb|Indian puri with accompaniments]]
Puri can be eaten with many savory accompaniments, including [[korma]], [[chana masala]], [[dal]], potato-based curries (for example, ''saagu'', ''bhaji'', ''bhujia'', ''Aloo ki tarkari'', ''shaak'', and ''sambharo''), [[shrikhand]] and [[basundi]]. In some parts of India, puri is also served with a mixed vegetable dish that is prepared during Hindu [[Puja (Hinduism)|Puja]]. Puri is also eaten with sweet accompaniments, such as [[kheer]] (a dessert prepared with rice, milk and sugar) or [[halwa]] (in Hindi-speaking regions of India, the expression "Halwa puri khana", "to eat puri with halwa", signifies a celebration – of possibly modest means). Puri is often the bread of choice for festivals and special occasions.


⚫
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>
In southern India, puri is almost always made for breakfast, and on the east coast (Andhra, Tamil Nadu) it's rarely eaten with non-vegetarian dishes. Often, they will be served with pickles, chutneys, dal masalas, potato masala, or gourd curry (either ivy, ridge, or bottle varieties).

== Types, variants ==
⚫
A variant of puri is [[bhatoora]], which is three times the size of a puri and served with [[chana masala|chholey]] (spicy chick peas). It often constitutes a full meal. (See [[chole bhature]]). Bhatoora bread is with yeast and puri bread 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>

⚫
In the Indian state of [[Odisha]] a large size 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], 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'', [http://m.timesofindia.com/PDATOI/articleshow/10684108.cms Fanfare & spectacle mark the opening of Bali Yatra], 10 November 2011</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, 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.
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Fast food chains in the Middle East use puri for fried chicken wraps.
Fast food chains in the Middle East use puri for fried chicken wraps.


==Gallery==
<gallery class="center" widths="180" heights="145">
<gallery class="center" widths="180" heights="145">
⚫
File:Aloo Puri, typical morning snack, Varanasi.jpg|Aloo Puri, a typical morning snack in Varanasi, India
File:Halwa Puri - Walled City of Lahore Punjab Pakistan is famous for this traditional food.jpg|Puri Frying in Pakistan
File:Halwa Puri - Walled City of Lahore Punjab Pakistan is famous for this traditional food.jpg|Puri Frying in Pakistan
File:Poori.jpg|Puri is traditionally deep fried.
File:Poori.jpg|Puri is traditionally deep fried.
File:Dal Puri.JPG|Dal puri, a traditional Bengali version
File:Dal Puri.JPG|Dal puri, a traditional Bengali version
⚫
File:Aloo Puri, typical morning snack, Varanasi.jpg|Aloo Puri, typical morning snack, Varanasi
File:Pani Puri - Perfect Street food.JPG|Mini-puris are part of [[panipuri]] snack. It's crunchier in texture.
File:Pani Puri - Perfect Street food.JPG|Mini-puris are part of [[panipuri]] snack. It's crunchier in texture.
File:Puri (food), fried dough food at Wikipedia's 16th Birthday celebration in Chittagong (01).jpg|Daal puri, Bangladesh
File:Puri (food), fried dough food at Wikipedia's 16th Birthday celebration in Chittagong (01).jpg|Daal puri, Bangladesh
File:Halwa Puri, a traditional food made in Walled City of Lahore.jpg|Thin bread is fried in oil and eaten with salty curry of chickpeas potatoes and sweet pudding.
File:Halwa Puri, a traditional food made in Walled City of Lahore.jpg|Thin bread is fried in oil and eaten with salty curry of chickpeas potatoes and sweet pudding.
File:Puri used in Panipuri made from aata.jpg|Puri, made of wheat flour, which is used n Panipuri.
File:Puri used in Panipuri made from aata.jpg|Puri, made of wheat flour, which is used n Panipuri.
File:Sooji Batashe used in Panipuri.jpg|Puri, made of rawa, which is used in Panipuri.
File:Sooji Batashe used in Panipuri.jpg|Puri, made of rawa, which is used in Panipuri.
</gallery>
</gallery>


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{{Flatbreads}}
{{Flatbreads}}
{{Doughnut}}
{{Doughnut}}
{{Bangladeshi dishes}}
{{Indian bread}}
{{Indian bread}}
{{Indian Dishes}}
{{Indian Dishes}}
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[[Category:Andhra cuisine]]
[[Category:Andhra cuisine]]
[[Category:Karnataka cuisine]]
[[Category:Karnataka cuisine]]
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[[Category:Fijian cuisine]]
[[Category:Malaysian breads]]
[[Category:Malaysian breads]]
[[Category:Gujarati cuisine]]
[[Category:Gujarati cuisine]]
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[[Category:Bangladeshi cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Burmese cuisine]]
[[Category:Burmese cuisine]]
⚫
[[Category:Indian cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Guyanese cuisine]]
[[Category:Guyanese cuisine]]

Revision as of 22:27, 1 May 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 and 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.

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), Tamil: பூரி (poori), Telugu: పూరి (pūri), Gujarati: પૂરી, Assamese: পুৰি (puri), Bengali: পুরি (pūri), Hindi: पूड़ी (pūṛī), 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

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. 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.

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 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 (Odia: ଠୁଙ୍କା ପୁରି).[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 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.

Gallery

  • 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 panipuri snack. It's crunchier in texture.
    Mini-puris are part of panipuri snack. It's crunchier in texture.
  • Daal puri, Bangladesh
    Daal puri, Bangladesh
  • Thin bread is fried in oil and eaten with salty curry of chickpeas potatoes and sweet pudding.
    Thin bread is fried in oil and eaten with salty curry of chickpeas potatoes and sweet pudding.
  • Puri, made of wheat flour, which is used n Panipuri.
    Puri, made of wheat flour, which is used n 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

External links

Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Puri (food).
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