10 Pooris ( Deep fried Indian flatbreads)

This cookbook lists 10 simplified deep fried Indian breads. For more detailed recipes, check out the links from fellow bloggers listed below. The following breads are listed in this cookbook:

1.:  Poori  : You can look at Poori as a deep fried Chapatti. Whole wheat dough is rolled into a thin circle which is then deep-fried to make a poori. This is popular in south India and is eaten with potato curry.

2.: Luchi  is poori made from refined wheat flour ( maida). These are popular in East India, especially Bengal and Orissa.

3.: Jeera Poori has cumin powder and cumin seeds kneaded into the dough.

4.: Masala Poori is spicy with chili powder and garam masala kneaded in.

5.: Methi Poori has chopped fenugreek leaves mixed into the dough.

6.: Missi Poori a Rajasthani specialty is made from a mixture of wheat flour and gram flour.

7.: Palak Poori has boiled and mashed spinach mixed in. A variety of spinach can be used here.

8.: Paneer Poori is stuffed with grated paneer.

9.: Aloo poori has a stuffing of potatoes

10.: Dal Poori uses boiled and mashed tuvar dal as the stuffing. A variety of boiled and mashed pulses can be used in place of tuvar dal.

And this is my first entry to A Mad Tea Party's Party time !

1001 Pooris ( Deep fried Indian flatbreads)

This cookbook lists 1000 simplified pooris (deep fried Indian flatbreads).Ten different bases are paired with ten different additives and ten stuffings to create a thousand different pooris. These recipes are graded from easy to tough, with 000 being the easiest and 999 being the toughest. 

The base:
Though whole-wheat flour (atta) and refined wheat flour (maida) account for most pooris cooked across India, we have specialty pooris made from a variety of flours, like the unusual pooris made from water chestnut (water caltrop) flour, the Singare ki Poori.  As many of these flours cannot be kneaded into a dough, they are mixed with wheat flour to make kneading easier.

The additives:
A variety of spices, herbs or vegetables as listed in column 2 can be kneaded into the dough.

The stuffing:
Anything without too much moisture can be used to stuff a poori. Potatoes, paneer and dal make easy stuffing whereas cauliflower or radishes take time to master, because they have more moisture. Though non-veg stuffings are not common, they can be cooked into delicious pooris. 

In case the stuffing makes the poori soggy, and you are unable to roll it, just knead the stuffing into the dough, roll into a thin disc and deep fry it. All these pooris can be fried in a variety of oils. Each oil imparts its own flavour to the poori. 

Thus, combining a variety of stuffing with a variety of bases and additives would give you an endless list of pooris. You can literally have a different poori for every day of your life and still have plenty leftover !

And this goes to Food in Colours event.

100 Pooris ( Deep fried Indian breads )

This cookbook lists 100 simplified pooris (deep fried Indian breads).10 different bases are paired with ten different stuffings to create a hundred different pooris. 

The base :
Though whole-wheat flour (atta) and refined wheat flour ( maida) account for most pooris cooked across India, we have specialty pooris made from a variety of flours, like the unusual pooris made from water chestnut ( water caltrop)  flour the Singare ki Poori.  As many of these flours cannot be kneaded into a dough, they are mixed with wheat flour to make kneading easier. 

The stuffing :
Anything without too much moisture can be used to stuff a poori. Potatoes, paneer and dal make easy stuffing whereas cauliflower or radishes take time to master, because they have more moisture. Though non-veg stuffings are not common, they can be cooked into delicious pooris. 

In case the stuffing makes the poori soggy, and you are unable to roll it, just  knead the stuffing into the dough, roll into a thin disc and deep fry it. 

Combining a variety of stuffing with a variety of bases would give you an endless list of pooris.