By Jasmine Kaur
A puffed, deep-fried Indian bread called poori goes well with both savouries like aloo sabzi as well as sweet meats like halwa. But which poori should you eat today?
Combine wheat flour with yellow moong dal and besan and prepare the poori dough. Deep-fry this Punjabi-style poori and pair with sooji halwa.
This Bihari poori specialty is flavoured with green chillies and tastes well alone too. But you can always pair with a gajar and papaya halwa too.
The classic makki ki roti is paired with sarson saag so what about makki or maize poori? Make the maize dough, deep-fry until golden brown and savour with your favourite atta halwa.
Made with wheat flour and gram flour, this two-flour poori is a great delight when flavoured with ajwain, mirchi powder and salt. This goes well with moong dal halwa.
This one is stuffed with wheat flour and boiled potatoes along with spices inside the poori itself. Rolled like a normal poori, this one goes well with classic atta or sooji halwa.
This is a popular poori-style in Uttar Pradesh and usually savoured for breakfast. A combination of urad dal and wheat flour, you can pair it with sooji halwa.
Made with all-purpose flour or maida, this soft and smooth poori is a great accompaniment for Mohan bhog, a Bengali-style sooji halwa.