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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 .
Farsi Puri: It is a Gujarati snack which is also known as mathri in other regions of India, it generally made from wheat flour, all purpose flour etc. Khaman: Made by steaming gram flour batter with flavorful seasoning accompanied with chutney. Turiya Patra Vatana sabji: A vegetable curry made generally in winters. Mohan thaal: A sweet dish ...
Varieties include nân-e barbari (Persian: نان بربری), tâftun (تافتون), and shirmal (شیرمال). In Georgia and Armenia, a traditional tandoor is called a tone ( Georgian : თონე ) and tʿonir ( Armenian : թոնիր ), and the bread baked in the tone are called tonis ṗuri ( Georgian : თონის პური or ...
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply ...
Puri – This is a breakfast bread made of white flour and fried. Typically eaten with sweet semolina halwa or gravy (made out of chickpeas and potatoes). Puri is a fairly urban concept, not part of rural cuisine anywhere in Pakistan. However, Halwa Puri has now become a favored weekend or holiday breakfast in urban Pakistan, where it is ...
Daal puri - a traditional snacks in terai region like paratha, made of rice and wheat flour filled with gram pulses. Fini roti; Fried cauliflower; Fulaura - Fried black lentil balls; Furandana; Ghiu/Ghee; Ghonghi; Gilo roti; Gundruk; Haluwa; Jaaulo; Jerry Swari; Kassar -laddu / sweet made from rice flour; Khalpi - ripened / matured cucumber ...
The word sheermal is derived from the Persian words شیر (translit. sheer, Sanskrit Kshir) meaning milk, and مالیدن (translit. malidan) meaning to rub or to knead. In a literal translation, sheermal means milk-rubbed. It was introduced to North India by the Mughal emperors during the medieval period.
Iranian cuisine (Persian cuisine) comprises the cooking traditions of Iran. Iran's culinary culture has historically influenced the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.