From Bedmi to Luchi: India’s Puris with a Regional Twist”

Puris have a special significance in Indian kitchen. Here in India, Puris are definitely made on every special occasion. Making Puris on the occasion of festivals and weddings is considered auspicious. Puris are made in different ways in every state. These Puris are not only delicious but they also reflect the tradition and culture of that place.

Our kitchen is very special. It can make even a normal dish special by giving it a different taste. Puris, which are liked by everyone, but the way of making them is slightly different in every state. The flour and spices used in them give them a different taste. Sometimes they become the pride of breakfast and sometimes they enhance the beauty of the plate on the occasion of festivals and weddings.

Sometimes they are accompanied by light vegetables, and sometimes their taste doubles with a thick curry or sweet dish. Puris are not just a food item, but also reflect the tradition and culture of every place. Today we are going to tell you about the puris eaten in different states. Let's know in detail

Bedmi Puri, Uttar Pradesh
Bedmi Puri is quite famous in the streets of Delhi and UP. Especially on the occasion of festivals. Made by mixing urad dal paste and spices, this puri is a little thick, slightly crispy and very tasty. It is often served with potato curry, pickle or curd. Eating it keeps your stomach full for a long time.

Luchi, West Bengal and Assam
In Bengal, it is not called Puri, but Luchi. It is made from refined flour, so it is absolutely white, soft and melts in the mouth. It is served with Cholar Dal i.e. Chana Dal or Aloo Dum. Luchi and mildly sweet dal breakfast is normal in Bengali homes on Sunday morning.

Semolina Puri, Rajasthan
In Rajasthan, one often gets puris made from semolina (rava). They are more crispy and remain puffed for a long time. They are served with Ker Sangri, Gatte ki Sabzi or Churma in Rajasthani thali.

Masala Puri, Gujarat
Masala Puri of Gujarat is colorful and spicy. These puris are made by adding turmeric, red chili powder, celery and sometimes fenugreek leaves to wheat flour. It is often eaten with Shrikhand or Aloo ki Sabzi. It is definitely made on weddings and special occasions.

Puri-Bhaji, Maharashtra and Madhya Pradesh
In Maharashtra and Madhya Pradesh, the combination of Puri-Bhaji is the most favorite breakfast. In this, dry potato curry is eaten with normal wheat puri. Sometimes pickle is also served. From railway stations to dhabas and homes, you will find it to eat.

Spinach Puri, Punjab and Haryana
If you see green puris, then understand that spinach is mixed in it. These puris are made by adding spinach puree to the flour. Its color is green and the taste is slightly sweet. It is preferred to eat it with paneer ki sabzi or raita. These puris are also considered healthy.