Puris are a type of Indian unleavened bread that are traditionally fried in oil and served hot and crispy. The dough is made with whole wheat flour, salt, oil, and water, and can be seasoned with various spices. Puris are small and used as scoops for curries, while a larger variation called batura can be used as a wrap. The dough can be stored in the refrigerator for several days and can be used in a variety of ways. Caution is advised when eating puris due to pockets of hot oil and air.
Puris are Indian unleavened bread, traditionally fried in oil. They are usually served immediately after cooking, while still hot and crispy; usually the puris are served in a mound on a plate located in the center of the table, allowing diners to help themselves. This bread is native to northern India and Pakistan, where it is quite common, and Indian restaurants featuring food from these regions often have puris on the menu; a common alternative spelling is “poori”.
Like other Indian flatbreads, the puris dough is extremely simple and very easy to whip up. Traditional doughs are made with whole wheat flour, salt, a small amount of oil, and enough water to bring the dough together. Puris seasoned with various spices are also not uncommon; ajwan seeds, cayenne pepper and cumin are common spices used to flavor puris.
Once the dough has come together, it is briefly kneaded and then left to rest, covered. Next, the dough pieces are taken out and rolled into rounds. The dough rounds are fried. As the dough sizzles, it inflates with air; an ideal puri looks like something like a flying saucer, although in some cases, puris can also be simply fizzy. If you allow the puri to cool, the air will escape and the puri will collapse, so most people try to eat the puris while the bread is still puffy.
Traditional puris are quite small, designed to be used as scoops for curries and other dishes. A variation on the puri, the batura, is extremely large and can be used more like a wrap. In both cases, the bread varies in texture from crunchy to chewy, and the flavor can be mild or quite spicy, depending on the spices eventually added to the puris.
The traditional flour used to make puris is atta, which is made from durum wheat. White flour or flours made from other grains can also be used, along with flour blends. The dough can be stored in the refrigerator for several days, for cooks who prefer to make a large batch. Since puris use the same basic ingredients as many Indian breads, the dough can also be used in a variety of ways; for example, large pieces of dough can be rolled out and filled to form parathas.
Because puris are deep fried, they can harbor pockets of very hot oil and air. Caution is advised when eating them, to avoid burning your face and mouth. One way to avoid getting burned is to tear a puri in half before using it to scoop up food, allowing the puri to vent the hot air so it doesn’t burn you.
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