They are flipped once in the frying process, and when they are golden-brown in color, they are removed and either served hot or saved for later use (as with the snack food pani puri).

Laspi Suhari is a common combo[4] served as a Naivedhya to Hindu Devatas and paired along with Chana Ghugni or Kaumari during Durga Ashtami festival.

[5] Another variant of the puri popular in the eastern part of Indian subcontinent is Luchi (in West Bengal and Odisha) or lusi in Assam, luchui[6] in Bihar[3] and Jharkhand.

It is served with typical side dishes like aloor dum (potato preparation), Chana ghugni, begun bhaja (fried eggplant) and others.

Another variant, largely popular in the Braj culinary tradition of the Northern Indian state of Uttar Pradesh is bedmi puri or bedai.

It is a deep fried leavened bread prepared with naturally fermented sour dough called Ambleya Atta in Dogri language.