- About Indian Chicken Recipes
- Chara Sandheko
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- Chicken Chukka
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- Chicken Curry With Coconut
- Chicken Dilruba
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- Chicken Dry Curry
- Chicken Eggplant
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- Chicken Frankie
- Chicken Gumbo
- Chicken Ham Loaf
- Chicken Handi
- Chicken In Cumin Sauce
- Chicken In Garlic And Tomato
- Chicken In Red Wine Sauce
- Chicken Kali Mirch
- Chicken Kandhari Kofta
- Chicken Kebab
- Chicken Keema And Egg
- Chicken Khurma
- Chicken Kozhambu
- Chicken La Maison
- Chicken Liver Masala
- Chicken Lollipop
- Chicken Machuria
- Chicken Malai Curry
- Chicken Malai Kab
- Chicken Malvani Masala
- Chicken Marsala With Mushroom
- Chicken Masala Coorg
- Chicken Mulligatawny Curry
- Chicken Mushroom Rice
- Chicken Noodle Soup
- Chicken Pakoray
- Chicken Panang
- Chicken Patia
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- Chicken Peshawari
- Chicken Phall
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- Chicken Porridge
- Chicken Pot Rie Sandwich
- Chicken Potato Kurma
- Chicken Pukhi Biryani
- Chicken Qoram
- Chicken Reshmi Kabab
- Chicken Risotto
- Chicken Saagwala
- Chicken Salad
- Chicken Salami
- Chicken Samosa
- Chicken Sandwich
- Chicken Saute
- Chicken Seekh Kabab
- Chicken Sekuwa
- Chicken Shashlik
- Chicken Shawarm
- Chicken Sherry
- Chicken Shorba
- Chicken Sliders
- Chicken Spring Rolls
- Chicken Steaks
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Poori Recipes
Browse More Poori Recipes
The most common Indian staple food; the Indian Roti is also called “chapati” in some parts of the country. The Chapati/ Roti is the Indian flat bread made of wheat flour. The wheat is ground into flour and the flour is not refined by passing it through a sieve but left with the bran. This flour is then kneaded with water and there is no leavening agent like yeast added to it. It is rolled into thin flat breads and cooked on the skillet.
Poori is an Indian bread that is special; firstly because Poori is fried and secondly because it is not eaten everyday by the Indian populace but on special occasions such as festivals or parties. Apart from the fact that Poori is fried, there is hardly any difference in Poori details and the simple roti as far as the ingredients used for both and the process of making them.
Poori is popular in India because it reminds you of festivals and fun. There is a very slight variation in the poori details of pooris eaten all over the country; pooris In North India are bigger than those in western or southern parts of the country. In the east, in the state of Bengal Pooris are called by another name; luchi. But if you go to see, there is hardly any difference between a luchi and a north India Poori except that, many times the Bengali Luchis are made of refined flour but otherwise there is no difference in both the poori details.
When we say that Poori is the same in almost all parts of the country, it is meant that basically the same poori; made from the dough of wheat flour is rolled into thin pancakes and then deep fried in oil. There is hardly any difference in the way the poori is made anywhere and the slight variations in the poori details are almost negligible.
Almost all Indian fine-dining restaurants in India serve Poori as one of the alternatives in the Indian bread section. Road side eateries and some Indian breakfast places serve poori and the reason to do this is very simple; it is a popular accompaniment to most vegetables and daals cooked at the roadside eateries but also because it is easier to cook them and easily consumed especially when they are piping hot.
The variation in poori details is mostly in the additives to the poori dough. Like some like to put a little salt or some flavoring or condiments such as chili powder or spices like cumin or oregano seeds to make savory pooris or syrup or jiggery to make sweet pooris. The bland poori with just a dash of common salt is the most favorite poori amongst Indians.
Nutritionally however, if you see the poori details, poori is not very nutritious. Since it is deep fried, there is a lot of oil in the poori which is not so good for health. Many times refined wheat flour is used to make the poori and that is also not very good for health.