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Puri-sabji is a traditional breakfast option in many parts of North India, in which puri (or poori) is a deep-fried flatbread paired with spiced aloo sabji (dry or curry), chutney, and maybe raita. It makes a wholesome meal that remains unbeaten. In street-side stalls, dhabas, and railway stations, it is served as a street snack that people enjoy not only for breakfast but also for lunch, dinner, and snacks.
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Puri-bhaji is a vegetarian travel food that has a shelf life of at least a day which is why many people prefer to carry it when they are travelling. To add a twist to this breakfast, you can experiment with puri. Instead of frying plain dough rolled into small puri, you can add spices, vegetables, and herbs to it. Here are a few options.
Namkeen Puri
Namkeen puri is among a common option to make while travelling. You can add carom seeds, salt to taste, and red chilli powder to the flour before kneading it. This puri makes for a tasty snack and can be eaten with chaat masala or pickle. Thus, there is no hassle in making aloo bhaji or worrying about how to eat puri if you have already finished the curry.
Luchi
Luchi is a variety of puri made in West Bengal. The dough is kneaded using ghee, water, and salt. Many households make these using maida (all-purpose flour) instead of wheat flour. Luchi is served with aloo posto (aloo bhaji) made in Bengali style. These can be given to toddlers who have just started eating flatbreads.
Beetroot Puri
If you haven’t tried beetroot puri, you are missing out on a winter dish. Beetroot paste with ginger, salt, pepper, red chilli powder, and a few other spices is added to the flour. The vegetable gives the dough and puri a dark ruby pink colour. They can be paired with your favourite traditional chutneys.
Gujarati Puri
In Gujarat, puri is made using special masala mixy, which is why it is also called masala puri. Often most people make these by adding asafoetida, turmeric powder, and red chilli powder. Apart from that, salt is also added to the flour before kneading it with water and oil. These flatbreads turn out a little crispy and brown and taste the best when paired with any traditional aloo or paneer curry.
Khus Khus Puri
Made with nigella seeds, refined flour, and ghee, khus khus puri is stuffed with cumin seeds, poppy seeds, cloves, red chilli powder, asafoetida, and cardamom. It is a special Mughlai recipe in which the round flatbread turns out to be crispy and delicious
Bedmi Puri
Have you ever tried puri made using lentils? Bedmi puri is quite popular in the North, especially in Delhi, Agra, Varanasi, and Mathura. It is also made during festivals and happy occasions. Coarse urad dal paste is made, added to the flour along with a few spices, and kneaded into a dough. These are crispier versions of puri that you cannot have enough of.
Kuttu Ki Puri
People who observe fast eat a special kind of puri made with kuttu or buckwheat flour. The trick is to knead the dough with mashed potatoes and warm water. Potatoes bind the dough and prevent puri from falling apart. These are often eaten with different kinds of vrat-special curries.
Radhaballavi Puri
Radhaballavi puri is a unique recipe that uses toor or arhar dal. A coarse paste of dal along with fennel seeds, ginger paste, salt, asafoetida, and cumin seeds is made and added to the flour. When kneaded into the dough, the puri comes out fluffy, soft, and slightly crispy. It tastes delicious with dry aloo bhaji and paneer curry.
