Puris

To fill the kachoris: Roll out small puris from the dough. ❋ Cardamom (2007)

The gharge or sweet pumpkin puris are so appropriate to make in October! ❋ Nupur (2005)

A firm semolina dough is rolled into little "puris" and deep fried into plump tiny hollow balls. ❋ Nupur (2006)

As far as diet staples are concerned, India can be divided more or less horizontally across it's middle: the upper half or Northern India eats wheat as its staple carb, refected in the wonderful North Indian breads such as puris, parathas and naans. ❋ Nupur (2005)

The small amount of oil that is usually added to fried foods such as puris, chaklis, sev, bhaji pakoda batter etc. is called mohan. ❋ TheCooker (2007)

"On such occasions, it is usually served with a deep-fried chappati, called puris - a combination that is simply divine. ❋ Unknown (2009)

Try the south thali – a range of small dishes served with rice or puris (fritters) on a large plate. ❋ Unknown (2010)

I love this with chapatis, puris, parathas, bhaturas ... you name it .... there's something about the creamed spinach and the soft paneer that is just amazing! ❋ Cardamom (2009)

Totally scrumptious and lip-smacking (and well puffed puris). ❋ Cardamom (2009)

Vanamala said ... wow lovely ... everytime i used to make puris somehow i cudnt get puff will try to your method ❋ Cardamom (2009)

My mom usually makes the puris at home (sans the eno powder) but i have never gotten around to it. ❋ Cardamom (2009)

I am so glad you liked the shaak ... its a classic with puris indeed, and I'd love to try it with the Methi bhatures .... ❋ Anjali (2009)

Will be a sure hit with chapathis and puris I guess ❋ Anjali (2008)

I am so grateful to everyone who helped me with useful tips about making the puris for pani puri. ❋ Nupur (2008)

My project this month is to make the crisp and hollow puris that are used to make pani-puri. ❋ Nupur (2008)

It is made most times in my home to go with hot puris yet can be mixed well with rice too. ❋ Anjali (2008)

Instead make puris ready in advance and then plan on making pani puri program after taking good a rest! ❋ Meera (2009)

I've always wondered why recipes for puris call for a spoon of hot oil while we use room-temperature oil for normal chapati dough. ❋ Meera (2009)