I have lost count of how many times mom mocked us for choosing the same dishes out of a restaurant menu. One day out of curiosity we asked Grandpa what was ma’s favorite restaurant food in her childhood and he said – “She acted as if there was nothing else on the menu other than Poori Aaloo“. Urrgh – double standards! 😐 😛 And frankly, it all added up – Poori Aaloo was always that “something nice” she made for breakfast when we got bored of Idli Dosa! *Find out your mom’s secret-kitchen-weapon!*
Jokes apart, it’s only wrong to DENY that Poori IS an addictive & delicious Indian Tiffen Recipe. You Poori lovers out there – did you know there were 15 different variations of your favorite puffy bread? READ UP!!!
This unleavened deep-fried bread, originating from the Indian subcontinent is typically eaten for breakfast or as a snack or light meal. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as “prasadam” or offering. Puri is often the bread of choice for festivals and special occasions, it is served alongside with sweet accompaniments such as “Kheer” or “Halwa”.
Ever since its origin, Puri has been prepared in numerous varieties, a popular variant of poori being “bhatoora”, which is three times the size of a puri and served with choley (spicy chickpeas). “Thunka puri” is Orissa’s version of Poori. Another variant popular in the state of Uttar Pradesh is “bedmi”. It is a saltier and stiffer version of the regular poori, and is often stuffed with lentils. And finally, the most popular Pani Pooris are smaller and made using the addition of Rava/sooji (semolina) to the dough.
No, you’re mistaken, that’s not it- there are many many more variations of Poori and I’m going to brain-dump them here. Try all and let me know your favorite!
PS: Poori’s food-spouse is Aloo Bhaaji, they ALWAYS go together. Bhatoore are to be had with Chole
Here are some notes before you jump into preparing Pooris at home today: