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.
Wheat Flour(Atta) - 1 Cup
Rawa(Semolina/Sooji) - 2 tablespoon
All purpose flour(Maida) - 1/2 Cup
Salt - To Taste
Milk/Cream / Yogurt - 2 tbsp
Water - As needed
Oil 1 tbsp
Oil - For Frying
1.Mix all Ingredients except water and mix the flour well.
Then add water little by little and make it into a soft dough and cover it with wet napkin or towell and keep it aside for atleast 30 min.
2.Then if you have poori maker use it or use a rolling pin to make puri's.
MAke a ball of size of small lemon and make puri's
3.Heat Oil to medium heat ,to get a uniform color and puri which don't get hardens.
Add Puri to the oil .It should go to bottom and raise gradually to top.Using the back of the spoon slightly touch the top surface of puri,this will help it to swell like balloon.
Then turn it immediately and let the other side get fry till it changes to golden color.
4.Puri is ready to serve with masala or Halwa or SweetPongal