Poori

A poori requires almost the same dough as the chapati, except there is a little oil in it. It is rolled out almost the same way too, but then, instead of being cooked on a hot, griddle-like surface, it is deep-fried quickly in hot oil, making it puff up like a balloon. (When the same bread is made with white flour, as it is in Bengal, it is called a loochi.) Pooris may be eaten with all curries and vegetables. At breakfast, pooris are often served with potato dishes—such as Potato and Pea Curry or Potatoes with Cumin and Mustard Seeds—and hot pickles and chutneys. They are eaten very much like chapatis—you break off a piece and roll some vegetable in it, then brush it against a pickle or chutney. We always took them on picnics with us, all stacked up inside a tin. On picnics and train journeys, they were eaten with ground-meat dishes and pickles, all at room temperature.