Puris

Puris, or puri, is a small, round, deep-fried bread widely eaten in the Indian subcontinent and in communities around the world. It is typically made from unleavened dough, usually whole-wheat flour (atta) mixed with water and salt. Some regional variations use refined wheat flour (maida) or a combination of flours. The dough is divided, rolled into thin discs, and fried in hot oil. As the puri cooks, it puffs up into a hollow, crisp sphere and then is drained and served hot. The method and ingredients can influence texture, with puris ranging from lightly crisp to very puffy.

Puris are commonly served with vegetable curries, lentil dishes, or chickpea gravies such as aloo sabzi, chole, or kadhi, and are often accompanied by yogurt, pickles, or chutneys. They are a staple for festivals and special meals in many households and are popular for breakfast in some regions. In Bengal, a closely related version called luchi uses refined flour and is often fried in ghee; in Punjab, bhature is a larger, leavened variant typically served with chole.

Regional and diaspora variations reflect local ingredients and traditions, but puris remain defined by their small, round shape, quick fry, and ability to pair with a wide range of savory and sweet accompaniments. Nutritionally, puris are high in carbohydrates and fat due to being fried, and their texture depends on flour type and frying temperature.