Michael Davis
Mushroom puri is a dish that appears on the menus of several Indian and Nepalese restaurants. It is made up of mushrooms cooked in garlic, butter, and fresh cream, served with puri bread. Puri, or poori, is a puffed deep-fried bread made from flour, salt, and water, that is popular in Southern India. It is often served with potato masala.
| Characteristics | Values |
|---|---|
| Type of dish | Deep-fried bread |
| Cuisine | Indian, Nepalese |
| Main ingredients | Flour, salt, water |
| Consistency | Thick, less moist |
| Oil temperature | Smoking hot |
| Accompaniments | Mushrooms cooked in garlic, butter, and fresh cream |
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What You'll Learn
Mushroom puri is a popular dish in Southern India
Mushroom puri gets its name from the mushroom curry that is often served alongside it. This curry typically consists of mushrooms cooked in garlic, butter, and fresh cream. The combination of the spicy, savoury mushroom curry and the puffed, fried bread makes for a delicious and indulgent meal.
While it is a simple dish, puri is considered a treat in Southern India and is not always an everyday meal. It is often served for breakfast with potato masala, a flavourful potato dish that complements the bread perfectly. The rarity with which it is prepared makes it a special meal, bringing back fond childhood memories for many.
The process of making puri requires precision and attention to detail. The dough must be the correct consistency, and the oil temperature must be just right—smoking hot—to achieve the desired puffed texture. This attention to detail during the cooking process ensures that the puri absorbs just the right amount of oil and results in a delicious, crispy bread.
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It is made by deep-frying dough balls
Mushroom puri is a dish that involves cooking mushrooms in garlic, butter, and fresh cream, serving them with puri bread. Puri, or poori, is a puffed deep-fried bread that is popular in Southern India. It is made by deep-frying dough balls.
To make puri, you first need to mix flour and salt in a bowl until well combined. Then, slowly add small amounts of warm water and knead the mixture until a soft, non-sticky dough is formed. The dough should be thicker and less moist than chapati dough. If it is too moist, it will absorb too much oil during frying. Once the dough is ready, cover the bowl and set it aside for 10 to 30 minutes.
After this brief resting period, knead the dough again and roll it into a small log shape. Then, pinch off small pieces of dough, roughly the size of a lime, and roll them into smooth balls. Dust the dough balls generously with flour and use a rolling pin to roll each ball into a circle with a thickness of about 1/8". Repeat this process for each dough ball, laying the flattened dough circles out on a plate or parchment paper.
Finally, heat oil in a pan to almost its smoking point. Carefully place one piece of flattened dough into the hot oil and fry it until it is puffed and browned on one side. Then, flip it over and fry the other side. Transfer the puri to a plate lined with a kitchen towel and continue frying the remaining dough circles.
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The dough is made with flour, salt and warm water
Mushroom puri is a popular dish in Southern India, often served with potato masala. The dough for puri is made with flour, salt, and warm water. It is thicker and less moist than chapati dough. To make the dough, mix flour and salt until well combined. Then, gradually add warm water and knead until a soft, non-sticky dough forms. The dough should be left to rest for about 10-30 minutes. After resting, knead the dough again and roll it into a small log. Pinch off small lime-sized balls and shape them into smooth balls. These balls are then flattened into circles about 1/8" thick. The puri is then deep-fried in hot oil until puffed and browned on both sides.
The key to making good puri dough is to add the warm water gradually and mix until a soft, non-sticky dough is achieved. This dough is thicker and less moist than dough used for chapatis, as too much moisture will cause the puri to absorb excess oil during frying. The oil should be heated to almost smoking point before frying the puri.
Once the dough is prepared, it can be used to make various dishes, including mushroom puri. Mushroom puri is a dish offered at some Indian and Nepalese restaurants. It typically consists of mushrooms cooked in garlic, butter, and fresh cream, served alongside the deep-fried puri bread.
Puri is a special treat, often bringing back childhood memories for many individuals. It is a simple yet delicious dish that can be enjoyed as a breakfast item or as a side to a main meal.
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Mushrooms are cooked in garlic, butter and cream
Mushroom puri is a popular dish in Southern India and Nepal. It is made by cooking mushrooms in garlic, butter, and cream and serving them with puri bread. Puri is a puffed deep-fried bread that is a popular breakfast dish in Southern India. It is made with the same dough as chapati but is thicker and less moist.
To cook mushrooms in garlic, butter, and cream, you can follow these steps:
First, heat a pan with oil. When the oil is hot, add spices such as mace or cumin. After 30 seconds, add onions and saute until they are golden. While the onions are frying, rinse and slice the mushrooms. You can cut the mushrooms into halves, but if they are small, you can leave them whole.
Next, make a quick garlic sauce by blending red chilies, garlic, salt, sugar, and vinegar or lemon juice with a little water. You can also add chili powder for color. Add this garlic sauce to the pan and saute for 2-3 minutes without burning. Make sure the raw smell of garlic has gone, and the mixture is aromatic.
Now, add the sliced mushrooms and saute for another 2-3 minutes. Cover and cook on medium to low heat until the mushrooms are cooked to your liking. You can also add other ingredients at this stage, such as green chilies and onion, and cook until the mushrooms start to brown.
Finally, add the cream and simmer until the sauce thickens. You can also add spices, tomato paste, and a little water at this stage and cook until the sauce thickens. Serve the mushrooms with puri bread or other Indian breads like naan or basmati rice.
Mushroom puri is a delicious and flavorful dish that can be served as a starter or a main course. It is simple to prepare and can be made with easily available ingredients.
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It is served with puri bread
Mushroom puri is a dish that features mushrooms cooked in garlic, butter, and fresh cream, served alongside puri bread. Puri, also known as poori, is a deep-fried bread that is a popular breakfast dish in Southern India. It is made by mixing flour and salt, adding warm water to form a soft dough, and then deep-frying the dough until puffed and browned.
The process of making puri begins with combining flour and salt in a mixing bowl. Warm water is then gradually added to the mixture, and the ingredients are kneaded together until a soft, non-sticky dough is formed. This dough is then set aside, covered, for about 10 to 30 minutes. After this resting period, the dough is kneaded again, and small lime-sized balls are pinched off and rolled into smooth balls. These balls are then flattened into circles with a thickness of approximately 1/8 inch.
To fry the puri, oil is heated to a high temperature, almost to its smoking point. The flattened dough circles are then carefully placed into the hot oil and fried until they puff up and brown on one side. They are then flipped over to cook the other side, ensuring even browning. The fried puri are then transferred to a plate lined with a kitchen towel to absorb any excess oil.
The puri bread is served alongside the garlic mushroom dish, providing a delicious combination of flavours and textures. The deep-fried bread complements the creamy, garlicky mushrooms, making mushroom puri a tasty treat for breakfast or any other meal.
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Frequently asked questions
Mushroom puri is a dish consisting of mushrooms cooked in garlic, butter, and fresh cream, served with puri bread.
Puri bread is a puffed deep-fried bread made from flour and salt. It is popular in Southern India and is often served with potato masala.
To make puri bread, you must first mix flour and salt and then add warm water until a soft, non-sticky dough is formed. The dough should be thicker and less moist than chapati dough. Once the dough is ready, leave it covered for 10-30 minutes. Then, knead the dough again and form it into small, lime-sized balls. Roll out each ball into a circle about 1/8" thick. Finally, heat oil to almost smoking point and fry the puri bread until both sides are cooked and have brown spots.
Mushroom puri appears on the menus of several Indian and Nepalese restaurants, including Solomons in Newcastle upon Tyne and Nepalese Gurkha Restaurant in Cornwall.
