The most common Indian staple food; the Indian Roti is additionally known as “chapati” in some components of the country. The Chapati/ Roti is that the Indian flat bread made from flour. The wheat is ground into flour and also the flour isn't refined by passing it through a sieve however left with the bran. This flour is then kneaded with water and there's no leavening agent like yeast intercalary to that. it's rolled into skinny flat breads and roast on the frying pan.
Poori is AN Indian bread that's special; first of all as a result of Poori is cooked and second as a result of it's not eaten up everyday by the Indian public however on special occasions like festivals or parties. aside from the very fact that Poori is cooked, there's hardly any distinction in Poori details and also the straightforward roti as so much because the ingredients used for each and also the method of constructing them.
Poori is popular in India because it reminds you of festivals and fun. There is a very slight variation in the poori details of pooris eaten all over the country; pooris In North India are bigger than those in western or southern parts of the country. In the east, in the state of Bengal Pooris are called by another name; luchi. But if you go to see, there is hardly any difference between a luchi and a north India Poori except that, many times the Bengali Luchis are made of refined flour but otherwise there is no difference in both the poori details.
When we say that Poori is the same in almost all parts of the country, it is meant that basically the same poori; made from the dough of wheat flour is rolled into thin pancakes and then deep fried in oil. There is hardly any difference in the way the poori is made anywhere and the slight variations in the poori details are almost negligible.
Almost all Indian fine-dining restaurants in India serve Poori as one of the alternatives in the Indian bread section. Road side eateries and some Indian breakfast places serve poori and the reason to do this is very simple; it is a popular accompaniment to most vegetables and daals cooked at the roadside eateries but also because it is easier to cook them and easily consumed especially when they are piping hot.
The variation in poori details is mostly in the additives to the poori dough. Like some like to put a little salt or some flavoring or condiments such as chili powder or spices like cumin or oregano seeds to make savory pooris or syrup or jiggery to make sweet pooris. The bland poori with just a dash of common salt is the most favorite poori amongst Indians.
Nutritionally however, if you see the poori details, poori is not very nutritious. Since it is deep fried, there is a lot of oil in the poori which is not so good for health. Many times refined wheat flour is used to make the poori and that is also not very good for health.