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.