By Aishwarya Sahasrabudhe
July 10, 2023
In Maharashtra, puris are enjoyed with lunch and dinner as well as like a puffy afternoon snack with tea. Here are 5 variations of the deep-fried flatbread which are popular snacks across Marathi households.
Made from spinach puree mixed with wheat flour, this crispy puri is a good way to get kids to eat their vegetables. Spinach can be replaced with beetroot or fenugreek for a veggie loaded variation.
This is generally made to finish off leftover puri or chapati dough and is lightly seasoned with salt, chilli powder, cumin and some ajwain. It can be stored in a jar or carried in a tiffin as a tea-time munchie.
Made out of millet and legume dough, bhajani puri or vada is a rich source of complex carbohydrates that has a delicious flavour. The deep-fried puri is generally made as an afternoon snack using the non-fasting variation of the bhajani flour.
This is puri made from wheat flour on festive occasions or for breakfasts. Warm puris are usually fried to be enjoyed with aloo subzi and a dessert like kheer or shrikhand.
Made from semolina, wheat flour and maida, this puri is lightly flavoured with salt, cumin and some chilli powder. It has a longer shelf life and can be used in chaat or as a crispy accompaniment with chai.