Poori

Poori is a deep fried version of phulka. This deep-fried bread is round, flat and unleavened. It's made with whole-wheat flour, water and Ghee or other fat-the dough is almost identical to that for Chapati. Poori is very popular in northern India as well as in neighboring Pakistan.

Serving Tips
They are best when served piping hot and puffed - straight from the oven to the table. You should fry them right before serving. It is possible to warm them in a stove for up to half an hour. Beyond that they lose some of their taste and soften. The older bread is called baasi - tired or deflated breads. They are often used this way in a lunchbox.