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A puri is South Asian bread primarily found in India made from a dough of atta (whole grain wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil. It is traditionally served in India, Pakistan, Bangladesh, Nepal, and Sri Lanka. Puri is usually served at special or ceremonial functions.

Puri is often served with halwa, potato masala or with korma, although in coastal Orissa, it is also eaten with dal.

To prepare puri, first of all, slowly add about 3/4 cup warm water, just enough to form firm dough, and knead till smooth. Divide the dough into small balls and roll out into rounds on an oiled board. Heat vegetable oil in a saucepan. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown and serve them hot with an accompaniment.
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