Hi Everyone,
One of the most requested recipes I get is for Poori. This Indian fried flat bread is always on the menu for special occasions such as weddings, and festivals – like this weekend’s Diwali. While the pronunciation is familiar as well as the other version of the spelling puri, it is very different from the Dhal Puri with which we are familiar.
Luchi/Poori has its roots in Bengali cuisine and is also made in the northern states of India. When it is made with whole-wheat flour it is called Poori, however, when it is made with regular all-purpose flour, it is known as Luchi. For the purpose of this column, we will refer to it as Poori even though the recipe calls for all-purpose flour. Like bakes, it is fried dough and very much resembles float bakes the bakes that puff up with a hollow pocket which can be filled with a variety of tasty goodies.
