Puri (poori, boori, Punjabi ਪੁੜੀ (pūḍī), , Hindi pūrī, Nepali पूरी (puri), Bengali pūrī, Urdu: پوری,Tamil பூரி (pūri), Oriya (luchi/puri)), is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.
Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. The name puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) "filled".
Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use (as with the snack food pani puri). The rolled puri may be pricked with a fork before deep frying to get a flat puri for chaat like bhel puri. A punctured puri does not puff when cooked because the steam escapes as it cooks.
Puri can be served with halwa, korma, chana masala, dal, potato based curries (e.g.: saagu, bhaji, bhujia), shrikhand, basundi. In some parts of India, puri is also served with a mixed vegetable dish that is prepared during Puja, and with kheer, a dessert prepared with rice, milk and sugar.
A variant of puri is bhatoora, which is three times the size of a puri and served with chholey (spicy chick peas). It often constitutes a full meal. (See chole bhature). Bhatoora is made of a different flour; puri uses whole-wheat flour while bhatoora uses leavened all-purpose flour (maida). In the Indian state of Odisha a large size Puri is made during Bali Yatra which is called Thunka puri .
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.
The puris used for Panipuri are smaller, and are usually made crisper by the addition of Rava/sooji to the dough.
Potato - 6 medium to big size
Onion - 1,sliced
Tomato - 1,diced
Peas - 1 cup
Salt - To Taste
Mustard Seeds - 1 teaspoon
Green Chilli - 2
Curry Leaf - 1 sprig
Coriander Leaves - few to garnish
Turmeric Powder - 1 teaspoon
Oil - 1 tablespoon
Hing - a pinch
1.Boil Potatoes in a pressure cooker with salt for 4 whistles.Remove them once pressure is released and cut them into big pieces.(Potato will be 80% cooked,Don't cook 100 % so when you mash when mixing gravy it will become like puree,we don't want that we want little bites of potatoes too,so cook for 4 whistles.)2.Heat a pan add oil ,then add mustard seeds ,once they splutter add Hing ,onions,green chillies,curry leaf ,turmeric pd .Saute them very well till the onions are translucent.
3.Then add tomatoes and mix them well .Add water if necessary and cook tomatoes till they are totally disintegrated into gravy along with onions.
4.Then add 1 cup of water.
5.Then add potatoes and green peas and cover and cook till potatoes and peas are cooked completely.
6.Then take the potato masher and mash potatoes lightly to break big pieces to bite size pieces.Dont mash up too much also.
7.Let it sit in low to medium flame till it thickens and become dry.If you like it gravy you can skip this step.Do a taste check and add salt.
8.Garnish it with Coriander Leaves and serve it with hot puri.
You can also try this with rice and ghee,In that case use little gravy on rice and try to have it ,it taste yummier and soothing