Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.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.


Watch how to make Puri / Poori on Youtube
 

Ingredient :

• 250gms Palak (clean wash and chop) -Spinach
• 1/2 cup moong dal (Split and Husked GreenGram)
• 2 to 3 green chillies
• few curry leaves
• 5 garlic pods mashed
• 1 onion chopped
• 2 red chillies
• 1/4 tea spoon turmeric powder (haldi )
• 1/4 tea spoon Asafoetida (hing)
• 1 tsp Mustard ( Rai )
• 1 tsp Cumin Seeds ( Jeera )
• 1 tsp urad dal ( spilt black gram )
• salt to taste
• 1 tbsp oil or ghee ( clarified butter )
  

Method :
Fry moong dal in a kadai / pan without oil in a medium flame until golden brown.  Add 2 cups of water to it and boil.When the dal is half cooked add chopped onions, green chillies, chopped spinach, salt and turmeric powder.Mix well and close the lid.  Cook for 8 to 10 mins in a medium flame until the curry is done.  Heat a table spoon of oil/ ghee in a pan.  Add mustard seeds, cumin seeds and split black gram.  When mustard seeds starts spluttering add curry leaves, Asafoetida, mashed garlic and red chillies.  Fry for few sec. and add the thadka to the curry.  Mix well and serve hot wtih rice or rotis.

• 2 1/4 cups chopped fenugreek (methi) leaves
• 1/2 tsp cumin seeds (jeera)
• 1 onion, chopped
• 2 large tomatoes
• 3/4 cup boiled green peas
• 3/4 cup milk
• 2-3 tsp fresh cream
• a pinch of sugar
• 3 tbsp oil
• 1-2 tsp garam masala
• salt to taste

• 1 onion
• 4 green chillies
• 1 piece of ginger
• 3 cloves of garlic
• 3-4 cashewnuts
• 2 tsp poppy seeds

Ingredients :

• 500 grams Maida
• 1 1/2 tsp Sugar
• 20 grams Fresh Yeast or 2 tsp Dry Yeast
• 2 tbsp Fresh Curd
• 25 grams Ghee or Margarine or Butter
• 1 tsp Salt
• Oil for frying

Method :
Sieve the flour properly. Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth. Put this liquid along with curd, ghee and salt to flour. Put some warm water to make soft dough. Knead the dough for 6 to 7 minutes. Keep the dough in a wet cloth for 30 minutes . Knead for 1 minute. Divide the dough into equal parts. Apply a little ghee and roll out puris. Deep fry the puris in oil. Ready to serve.