The Indian deep-fried bread made from unleavened dough is called puri, also spelled poori.
Puri is a small, round flatbread typically made from whole-wheat atta, water, salt, and sometimes oil or ghee. The dough is rolled into thin circles and deep-fried. Moisture inside the dough turns to steam, causing the bread to puff into a light, hollow shape. It is normally served hot.
Puri originated in the northern Indian subcontinent and is widely eaten in India, Bangladesh, Pakistan, and nearby regions. It may appear at breakfast, festivals, religious offerings, or as a snack. Popular pairings include potato curry, chickpea curry, pickle, halwa, aamras, and shrikhand. Small puris are also used in dishes such as panipuri and sev puri.
Puri is often confused with chapati, but chapati is cooked on a griddle or flame rather than deep-fried. Bhatura is another close relative, but its dough commonly contains leavening ingredients such as yeast or yogurt. Luchi resembles puri but is generally made with refined white flour and is strongly associated with Bengali cuisine.