September 9, 2017

10 Poori Varieties / Stuffed Puri Recipes–Different Types Of Puri Recipe

Collection of 10 Different Puri Recipes / Poori Varieties – Indian Deep Fried Bread

I regularly make puri for breakfast during weekends. When I was new to cooking, making a puffy puri like the ones from hotels was my dream. Slowly, through practice, I was able to achieve it. After several attempts, I learned the techniques, tips, and tricks for making perfectly puffy and soft puris.

In this post, I’ve shared all the possible tips & tricks for perfect puris based on my experience. I hope these points will be helpful for beginners. Once I got the hang of it, I was tempted to try different varieties. I started preparing them along with different side dishes for our Sunday breakfast and shared them on my blog. That's how this collection of 10 puri varieties came to be.

In this collection, you'll find basic puri made with wheat flour (atta in Hindi), chola puri (made with maida), tomato puri, paneer-stuffed puri, spinach/palak puri, beetroot puri, potato puri, kutta atta puri, spicy masala puri, and finger millet (ragi) puri. I've included step-by-step pictures for all these recipes, and some even have video tutorials.

I’m yet to try some North Indian stuffed varieties like urad dal puri, peas-stuffed puri, dal puri, bharva puri, bhatura, and the popular pani puri. I also plan to try vrat/fasting puris like rajgira puri and singhare ki puri, and will add them to this list soon.

Kids generally prefer puri over roti, so you can try these varieties at home for their breakfast or evening snacks. You can even make it healthier by adding some stuffing. Now, let's check out the collection of 10 Poori recipes / Puri recipes / Indian flat bread varieties —perfect for weekend breakfasts or special occasions. Click on the images to view the recipe.

TIPS FOR MAKING PERFECT POORI

Addition of rava/sooji/semolina in the wheat flour helps to make puffy poori.
Adding a dash of ghee helps to keep the puri soft.
Unlike chapathi dough, poori dough has to be tight and thick.
Dough should be kneaded well to make it smooth and crack free.
Resting time is not necessary for the dough.
Rolling should be thicker than roti to get puffed poori.
Do not dust too much in flour. Oil will get more sediments.
Always dust off the excess flour coated in the rolled poori by patting between your hands.
Oil temperature should be checked before dropping the poori.
If oil temperature is less, puri will sank in oil and doesn't puff up.
Oil should not be smoky hot too. Color of poori will become dark.
Poori should not be stacked one over the other.