Poori Kahani: Crispy, Crunchy&Cute - a podcast by IVM Podcasts

In this episode, our 2Gs, the Gourmands & Geeks Sadaf and Archit are talking about one of the most celebrated breads of India, Poori (or puri) which can be paired with any vegetable or meat to make a delicious plate. In this episode they discuss:

-Childhood memories and train journeys attached to Poori

-Festivals such as Kanya Puja where Poori is eaten

-What is “Pakka Khana” and “Kachcha Khana” as per Ayurveda

-Few special pooris like Nagori, Bedmi and the one made of Kuttu

-Difference and similarities between Poori and kachori

-The right type of oil to fry Poori

So sit back and relax, knead the dough and heat up your aalu or meat dish, take out a spoonful of pickle, and get ready to fry the fluffiest Poori with our 2Gs.

Important links to geek out more:

1. Article: Vegetarians, there is more to Lucknow than the kabab By Anubhuti Krishna

2. Article: Rude Food: fear of frying by Vir Sanghvi

3. Article: Tracing the journey of humble poori sabzi by Sohail Hashmi

4. Article: From Nagori to Banarsi kachori: An ode to one of India’s most loved snacks by Sangeeta Khanna