Puri, Banana
Poori and banana is a common breakfast set that combines poori, a traditional deep-fried Indian bread, with fresh banana. Throughout India, particularly in urban areas such as Kolkata and their surrounding regions, there is a well-established food culture of serving poori alongside vegetable curry, sabzi, or even fruits like banana. These foods are widely enjoyed as daily breakfasts or light meals, popular among both locals and visitors for their convenience and nutritional value.
- Taste Rating
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- Price
- ? Indian Rupee
- Meal Date
- 9/14/2019
- Food Travel Log
- My first breakfast in Kolkata, India.
An Indian person with a friendly smile brought it to me, but the moment I saw it, I used my scouter to measure the oily power, and it broke, of course. The puri, made by shaping wheat flour into circles and frying it, tasted exactly as it looked, perfectly matching the curry-flavored soup. It was such a heavy breakfast that it made me mistake bananas for vegetables.
AI Gourmet Analysis
Overview
Puri is a traditional deep-fried bread widely consumed across the Indian subcontinent. It is primarily made by kneading whole wheat flour (atta) with water and a small amount of salt, then rolling it out thin and round before deep-frying in oil. The dough puffs up from the high temperature of the oil, resulting in a characteristic hollow interior with a crisp exterior. In India, it is especially popular as a breakfast or snack, often served with vegetable curry (sabzi), potato curry with asafoetida (aloo sabzi), or even sweets. Kolkata, noted for its cultural and culinary diversity, is a city where puri is enjoyed by people from the working class to the upper class alike.
Preparation and Variations
The dough for puri is simple, made by mixing whole wheat flour (atta) with water and salt. It is usually not fermented, though a small amount of oil or ghee (clarified butter) may sometimes be added. The dough is divided into small balls and rolled out to about 10 cm in diameter. These are then briefly deep-fried at about 180°C, puffing up and turning golden when done.
Puri itself is enjoyed throughout India, with various names and styles depending on fillings and side dishes. In the Bengal region, it is also known as "luchi" and sometimes prepared with a slightly lighter dough. In South India, it is served not only at breakfast but also at wedding feasts and festive meals. In North India, it is commonly accompanied by chana masala (chickpea curry) or aloo sabzi (potato curry).
Nutrition and Food Culture
Because puri is deep-fried, it is relatively high in calories and serves as a good source of energy. However, in modern Indian households that emphasize health, it is often reserved for weekends or special occasions. In urban areas, especially in Kolkata, it is a convenient breakfast option available at street stalls, eateries near train stations, and local diners. Freshly fried puri is prized for its aroma and texture, and it is best eaten immediately as its flavor and quality decline once it cools.
In predominantly vegetarian India, dishes served with puri strongly reflect regional characteristics. For example, around Kolkata, rice dishes and unique masalas (spice blends) are often used, and it is not uncommon for puris to be served together with fruits like bananas on one plate.
Role of Banana
It is not unusual for bananas to be served with Indian breakfast. This practice dates back to ancient times, as bananas have long been valued for their digestive properties. They are highly nutritious, rich in potassium, vitamin B6, and dietary fiber, thus contributing to a more balanced meal when paired with oily foods. In the dining culture of northeastern India and Bengal, it is common to serve fresh bananas alongside staple foods and side dishes. This custom is prevalent not only in households, but also in hotels, eateries, and even during religious festivals.
Puri and the Modern Breakfast Scene in Kolkata
Kolkata is a city where tradition and modernity intersect, giving rise to a unique breakfast culture based around a single plate featuring puri, banana, curry, spiced rice, and milk tea (chai). In hotels and restaurants, these servings are cosmopolitan in feel, showcasing various preparations, seasonings, and the distinctive presence of locally sourced fresh bananas. For travelers, such breakfasts offer a rich regional experience and a glimpse into the depth of Indian culinary culture.