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Also known as puri. Poori is a deep fried version of phulka. A traditional Indian bread for entertaining. Travelling through India, from bazaar stalls to campsite festival kitchens, it is customary to see a bowl-shaped karai, at least 2 1/2 feet in diameter, resting on a single-burner stove. Two or three men gather around the stove and cook poori after poori, which are then served, still filled with steam, in cups made from leaves. Oversize pooris are festive and perfect when you want something spectacular, but they must be served piping hot and puffed - whisked from the pan to the table. If possible, schedule frying pooris just before serving. In a pinch, they can be held in warm oven for up to 1/2 hour. After that, the breads lose their sheen, soften and are called baasi - tired or deflated breads. In this form, they go well in a lunchbox. Internet source no longer available Email us a comment about this page |
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"A team of housewives display the large 3.7 ft "puri," an Indian fried bread, which they prepared as part of a competition which they won, in Mumbai. The women defeated two other teams and hope that their acheivement will be recorded in a local book of Indian records." (AP) Source Email us a comment about this page |
