They come out of hot kadhais of oil fragrant, golden. Armies of puffed balls that kill your will power. Tear off a soft piece, mop up your curry with it... You are delivered to culinary heaven. There is no right time/right place for puris -- breakfast, shaadis, railway platforms, streetside, fasts, festivals -- Anytime is Puri Time.
Bedmi Puris
Stuffed with spiced urad dal paste, these puris, by Debjani Chatterjee, are a North Indian daybreak favourite -- crisp, hearty, delicious. Served with spicy raseela aloo sabzi in the bustling streets of Old Delhi and towns across Uttar Pradesh.
Please find the recipe here: Bedmi Puris
Luchis
Bengal’s pride phulko luchis are made with maida or white flour that lends them their soft, pale-golden look and melt-in-mouth texture. Recipe: Indrani Roy.
Please find the recipe here: Luchis
Kuttu Puris
Maharaj Bhuralal's Navratri staple, these fasting puris are made with buckwheat flour. This flour makes certain they taste nutty and are gluten-free.
Please find the recipe here: Kuttu Puris
Rajgira Puris
Puris rolled from a dough of amaranth flour are another Navratri favourite across many Indian homes. Chef Ananya Banerjee provides a recipe.
Please find the recipe here: Rajgira Puris
Singhade Puris
Made from singhade ka atta or water chestnut flour, they have a special taste that certainly elevates fasting day meals. Rashmi Sharma serves them with Alu Curry and potato lachhas.
Please find the recipe here: Singhade Puris
Railway Puris and Alu Curry
Zelda Pande goes down memory lane and rustles up those wonderful puris served on trains and at railways station stalls with a simple potato curry spiced mainly with green chillies.
Please find the recipe here: Railway Puris and Alu Curry
Pumpkin Puris
How about sweet puris stuffed with kadu or red pumpkin, sweetened with jaggery and spiced with cardamom? Chef Roopa Nabar shows you how to make them in an air fryer.
Please find the recipe here: Pumpkin Puri