User talk:Visakhloo

poori(food)
Puri( sometime spelled in poori)is a deep maid bread maid from unleavend whole wheat flore that originated in the Indian subcontinent.It is the eaten for breakfast or as a snaks or light meal.It is usually served as a served curry or bhaji, as in poori bhaji but may also be eaten with sweet dishes.

place of origin: Indian subcontinent

Region or state:Indian subcontinent,southeast Asia,carabbian

Assosiated cuisine : India ,Asia ,Pakistan ,Nepal

serving temperature: hot or hold main incridiant: atta variation: bahatoora,lunchi,savepuri,panipuri

poori are most served as breakfast or snaks.It also served at special or ceremonial function as a part of ceremonial rituals Alon with other vegetarian food offered in Hindu prayer as prasadam.

The name Puri deserves from Sanskrit word(purika), from (pura)"filled".In other south Asian languages it is known as uruthu: dogri (Puri) ,Tamil: (boori), assamis:(Puri),Marathi:(Puri),Malayalam:(Puri).

incridients: poori are prepared with wheat flore either atta or sooji in some recipies,ajwain, cowin seeds,finach or Fenugreek seeds are added to daugh.Daugh is either roll in a small circle or rolled out or cut out in a small circle ,then deep fried in gee or vegetable oil,while deep friying,Puri is puffed up like round ball because moisture in daugh steam in which expand in all directions.When they are golden brown in colour,when they are removed and either hot saved for later use.Rolled poori prikrd up with a frok before deep friying make for  chat like phel puri.A punchured Puri does not puff when cooked because the steam escape as it cooks.

Accompaniments Puri can be eaten with many savory accompaniments,chana masala ,korma ,dal,potato based curries srikund and basundi. In some parts of India.puri also served with mixed vegetable dish that is pripared during hindu Pooja.Poori is also eaten with sweet accompaniments, such as keer or havala .Puri is often the bread of choice for festival or special occasion.

In south India ,Puri is always made for breakfast and on the east cost.It is rarely eaten with non vegetarian dishes.They will serve with pickles,chutney ,dal masala ,potato masala.

Types,Varaties varient of poori is batoora,which is three times size of poori served with. choley.It often constitutes a full meal.Bathora bread is with heast.Puri bread made from unleavened dough.

In the Indian state of odissa a large size of Puri made during Bali yatra which is called thunka Puri.

another varient,largerly popular in northern India uttar Pradesh is bedvi. saltier and stuffer verson for reagular poori,and aften stuff with lentils.

Anothe varient of poor is popular in the western state  ,west bengal and odisha is the lunchi on assan it is pronounce as luci.luchi in Bengal  are served with typical side dishes like aloor dhum and bunja and other

Puri is used for Pani puri are smaller and are usually made for chrisper by the addition of rava of the dough

sev pori is the Indian snaks offered by the street vendors who served chat

street vendors in Mumbai serve bal in through away folded leaf with flat poori to scoop it.

fast food chains in middle East used poor for fried chicken wraps. Visakhloo (talk) 04:57, 26 January 2023 (UTC)