Fiji Style Puri Recipe | Fijian Puri Recipe | How to make poori at home | Puri Recipe

A puri (pronounced poori) is a South Asian unleavened bread that is deep fried primarily found in Northern India made from a dough of flour water and salt by rolling it out into discs of approximately the size of palm. Puris are also common in Fiji brought in by Fijians of Indian decent in the Girmatiyas days. It is often eaten together curries or tarkari and very popular during special events such as weddings and prayers. Puri is highly anticipated when there is a function at your Indo-Fijian neighbor or when you are invited to celebrate Diwali.
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[@dianadeller7579]

Awesome !!!! Hello!! You are a chef!! Definitely.. love your videos as I know exactly what u are talking about.. Fiji style.. thank you dahling 🌷🦋✨✨💕💕🦋💐💐✨✨👏

[@SBLtasteoffiji]

Thank you so much! 💕

[@lalitalreddy2588]

Awesome

[@SBLtasteoffiji]

Thank you!

[@zubedabhamji9237]

Masaallah

[@SBLtasteoffiji]

Thank you so much ☺️

[@TastyTwist]

Superb recipe! Thanks for sharing Stay connected always.😊

[@SBLtasteoffiji]

Thank you love! ♥️

[@kuzhalikuzhali3030]

I lik poori a lot... Good one dear..

[@SBLtasteoffiji]

It’s so delicious! My husband loves it a lot too! I like it with certain foods but not all the time :) thanks for watching Kuzhali! 😘

[@HopeyouRelateIndianMomUSA]

Super puri

[@SBLtasteoffiji]

Thank you dear! Give it a try and let me know how it turns out! 😘

[@AKM1LOVE]

Athi sundar

[@SBLtasteoffiji]

Thank you!

[@matthewsguyanesecooking4601]

Yum! Do you guys ever fry puri in ghee or is oil traditionally used in Fiji?

[@SBLtasteoffiji]

Thanks Matthew! We use ghee to fry them when we are offering it as prasad. So whenever we make kheer puri or lapsi puri for an offering to the almighty, we fry them in ghee. Otherwise it’s oil. :)

[@matthewsguyanesecooking4601]

Simply Blissful Living Nice!

[@zubedabhamji9237]

@@matthewsguyanesecooking4601 oils

[@jenifferkhan-beal1886]

Looks great

[@SBLtasteoffiji]

Thanks Jennifer! It’s close to Suhari that is served with lapsi in Trini right? We use this same recipe (minus salt) for lapsi puri!

[@jenifferkhan-beal1886]

Simply Blissful Living in Trini if u add baking powder or yeast to this..it's called Fried bake..we usually have it for breakfast with tomatoes and saltfish.. Smoked herring..well with anything basically.. But loving ur unleavened version..keep doing an awesome job..

[@SBLtasteoffiji]

I’ll have to give the fried bake a try! I’ve seen recipes out there! Thank you for your encouragement and kind words, Jennifer ♥️

[@LazyCookPete]

Poori have been the basis of so many wonderful meals for me. Like you I prefer wholemeal chapati flour or I simply sieve the bran out of wholemeal bread flour. The bran gets used in soups and stews. You make poori with such practised ease 😋👍

[@SBLtasteoffiji]

Thank you 🙏 Pete! Wonderful tip on sieving wholemeal bread flour! In Fiji, all purpose flour is traditionally used (at least back when I was there) but the chapati flour is so much easier to work with and so much tastier in my opinion.

[@brienettashymen2352]

Bula! What temperature was the water you used?

[@SBLtasteoffiji]

Bula. I always use lukewarm water :)

[@brienettashymen2352]

@@SBLtasteoffiji Thank you so much! Giving it a try and I'll let you know how it turns out.

[@brienettashymen2352]

@@SBLtasteoffiji Finally made these, like 4 times now. I can't believe it came out so perfect. Thank you for this amazing recipe!

[@zubedabhamji9237]

Warm

[@AL-bw2sf]

Yes puri, Man tell your husband his so lucky he eats well lol If you get a chance try Choka 🍆

[@SBLtasteoffiji]

😂 I’ll have to remind him! I have a recipe for eggplant (baigan) chokha on my channel too. It’s one of my favorite ways to eat eggplant

[@AL-bw2sf]

Hey I bought bhatura self rising flour is this good? I saw you added oil is that olive oil or use mustard oil?

[@SBLtasteoffiji]

I’ve never used it, so I’m not sure. I usually use avocado oil in my recipes which is neutral in flavor.

[@krishnilchand3558]

Y ur dough has to be rested, was it tired

[@SBLtasteoffiji]

Doughs always tired from being handled so much 😉 - it gives the gluten a chance to bind and relax so the dough has elasticity. 🙂