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Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam .
Poori: Pakistan: Unleavened, made of all-purpose flour and deep-fried bread. It is served in breakfast with chickpeas and semolina halwa as a part of 'halwa poori'. Papri: India: Crisp fried dough wafers made from refined white flour and oil.
Babru is a variation of poori, prepared by adding baking powder to the dough. The dough is filled with cooked black gram dal, the same lentil used in chainsoo, and then deep-fried for crisp texture. This dish is served on everyday meals. [17] Chana madra is another staple dish that involves slow-cooking chickpeas in a yogurt-based gravy.
Pakistani cuisine is known for its richness and flavour. [1] Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Pakistani breads of Central Asian origin, such as Naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
Some drink masala chai, especially the Pakistani Pashtuns. Sheer chai , a type of tea that is mixed with milk and sugar, is also consumed. Other breakfast foods can include Afghan naan, paratha, eggs, butterfat , (malai) milk creams, cheeses, etc. Pastries, cakes and cookies are consumed with either tea or warm milk.
Pakistani food makes use of fresh, hand-pounded masalas. Ghee is used, but the main component of the meal or a dish is meat (beef, lamb, chicken, goat, or fish), and vegetables are sparingly used. Surprisingly, Pakistani food also makes extensive use of olive oil. Sparingly used vegetables does not mean there is no vegetarian food on the menu.
The influence of Central Asian, North Indian and Middle Eastern cuisine in Pakistani food is ubiquitous. Much of the food of Lahore is influenced by the local Punjabi and Mughlai cuisine . Along with traditional local food, Chinese, western and foreign foods are popular throughout the city and have often been fused with local recipes to create ...
Two plates of masala puri being prepared by a vendor. The gravy is being poured onto the dry ingredients. Crushed puris are soaked in hot masala gravy made up of puffed rice, green peas, chili powder, garam masala, chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, coriander leaves and sev are then added, before the dish is served. [3]