Poori Recipes

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Poori Recipe (Indian Fried Bread) Recipe

Poori is an Indian fried bread that is often served for breakfast with Chai tea or as a snack paired with jeera ki aloo (potato curry). My husband's late grandmother Baji used to make the best poori and I would eat them by the dozen (no joke!). There are two versions I learned from her, today I'm sharing the somewhat more complex, less healthy version made with white flour, coarsely ground wheat and yogurt. 

The preparation is fairly easy. The delicate part is the frying step that can be a bit tricky. It took me a little practice to get soft, fluffy and less oily poori. As always, I haven't held back any secrets, so follow the instructions and you'll be enjoying delicious pooris in the comfort of your home!


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Indian Sabzi Recipe: Spicy Butternut Squash Recipe

Spicy butternut squash sabzi is an Indian vegetable dish made with cumin seeds, fennel seeds, ground coriander, turmeric, fenugreek, sweet and sour ingredients (mango powder, lemon juice and sugar), butternut squash and its skin. I know what you're wondering. Yes, butternut squash skin is edible; it's just a matter of taste. I discovered this while learning to cook Indian food with Baji, my husband Lulu's late grandmother. If the skin is cooked long enough with a generous amount of water, it becomes soft and tender. The skin also helps prevent the squash from falling apart and turning all mushy.

Butternut squash sabzi is traditionally served with puri (fried flat bread). Baji tried teaching me how to make puri and all sorts of Indian flat bread, which I always failed at miserably. I find kneading and folding the dough very tricky, so usually I ask Lulu's aunt, Sheerin Auntie to make them for us. She was over recently so we got to enjoy a nice meal of puri and sabzi. Everyone should have their own Sheerin Auntie!


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