Puri (food)
Puri, also called poori, is a deep-fried flatbread from the Indian subcontinent. It’s usually made from unleavened whole-wheat flour (atta), though some versions use white flour. Puri is served hot for breakfast or as a snack and is also common at special occasions.
How it’s made: Mix flour with a pinch of salt and water to make a stiff dough. Shape into small balls, roll each into a circle about 10–17 cm wide, and deep-fry in oil or ghee until it puffs up and turns golden. It’s served hot and soft inside with a crisp outer layer.
Variations and fillings:
- Plain puri (unleavened) or stuffed versions such as aloo puri (potato filling), masala puri (spiced potato), bedmi puri (lentil paste inside), and puran puri (sweet lentil filling).
- Bhature is a larger, softer version made with yeast and yogurt.
What it’s eaten with: Puris are commonly paired with curries like chana masala (chickpeas) or aloo sabzi (potato curry), pickles, or fried vegetables. In snacks, puris are used in chaats such as panipuri (golgappa) and sev puri.
Where and how much: Puri is popular across India, Pakistan, and Bangladesh and is a staple in many homes. It’s best eaten fresh and hot. It’s higher in fat due to frying, so portions are usually regular-sized.
This page was last edited on 2 February 2026, at 04:34 (CET).