Dahi Poori | Indian Deep Fried Bread made with Curds

There can’t be a greater love than for a fried one, especially if it is a poori variety. Pooris are regulars at home, being made every alternate Sundays. Previously it was a weekly affair, however with Appam Tomato Kurma becoming the fancy for kids, the pattern was changed to alternate weeks. Even otherwise I never give much note to the matter of avoiding fried food. With small kids at home, I can’t really have such restrictions. I believe that elders should exercise moderation at such times, rather than avoiding it completely.
So now that we got that off the main focus, for the Cooking from Cookbook Challenge, I got another The Hindu clipping full of poori varieties. That paper is a treasure trove. Love every single variety mentioned in that. I selected to make something called as the Dahi Poori. It’s not the chat as one might think first off. This poori is completely kneaded with Curds and no water added. With added spices, this poori turns out to be very delicious and more heavy than the regular ones.
The climate has chilled more than regular days, what with Meteorological Department predicting cyclone. Not that it ever happened as they predict. However for the sake, its been very cloudy, with no signs of ever raining. At such times it puts the regular work on hold, but being at home today I guess.

I served it with Rajma Masala

 

 

 

 

 

 

 

 

 

Dahi Poori | Masala Poori
Makes : 15 medium sized pooris

Ingredients Needed:

For the Dough

Wheat flour – 2 cups
Maida – 1 cup
Whole Peppercorns, crushed – 1 tsp
Cumin seeds, coarsely crushed – 1 tsp / Ground Cumin powder
Ghee – 1 tbsp
Turmeric a pinch
Salt to taste
Fresh curds – to make the dough (approx 1 cup)
Cooking Oil to deep fry

How to make the Dahi Poori

Take the flour in a bowl, add all the spices, ghee. Rub the flour with ghee well.

Beat the curds till it becomes pouring consistency. Add the curds to the flour slowly and knead to a stiff dough. Continue adding till you are able to form a dough. Cover with wet muslin cloth and rest for 10 mins.

Divide into equal balls and dust and roll out as regular pooris.

Heat a Kadai with oil enough to deep fry and slide in the pooris and cook on both sides.

Serve with any subzi or just pickle and curds.

I served it with Rajma Masala

Notes:

Before starting you might hesitate thinking about how you can knead with just curds and no water at all. Trust me when you beat the curds well and then add, the dough turns out to be very good.

The original recipe doesn’t ask for resting. I normally never rest my poori dough. In this case it was more of a necessity than anything else. In the end I found that it didn’t drunk too much of oil, when you fry it in correct smoking point.

These pooris tend to be more heavy then the regular ones as it is completely with Dahi.

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Dahi Poori | Masala Poori
Votes: 0
Rating: 0
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Rate this recipe!
Course Brunch
Cuisine North Indian
By Cook Method Stovetop
Occasion Weekend Special
By Diet Vegetarian
Servings
Ingredients
Course Brunch
Cuisine North Indian
By Cook Method Stovetop
Occasion Weekend Special
By Diet Vegetarian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take the flour in a bowl, add all the spices, ghee. Rub the flour with ghee well.
  2. Beat the curds till it becomes pouring consistency. Add the curds to the flour slowly and knead to a stiff dough. Continue adding till you are able to form a dough. Cover with wet muslin cloth and rest for 10 mins.
  3. Divide into equal balls and dust and roll out as regular pooris.
  4. Heat a Kadai with oil enough to deep fry and slide in the pooris and cook on both sides.
  5. Serve with any subzi or just pickle and curds.
  6. I served it with Rajma Masala
Recipe Notes

Notes: Before starting you might hesitate thinking about how you can knead with just curds and no water at all. Trust me when you beat the curds well and then add, the dough turns out to be very good. The original recipe doesn't ask for resting. I normally never rest my poori dough. In this case it was more of a necessity than anything else. In the end I found that it didn't drunk too much of oil, when you fry it in correct smoking point. These pooris tend to be more heavy then the regular ones as it is completely with Dahi.

For the November Week 3, Cooking from Cookbook Challenge

 

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12 comments

  1. Its actually raining here Srivalli and I wish I had that plate right now. Sounds so yum. As you said with kids around its hard to make restrictions and this recipe seems to be the perfect opportunity to make it for the kids and we too indulge on it in the name of making it for the kids!

  2. Woow, pooris with curd–that sounds amazing. Love your point of adults exercising moderation for indulgent foods — I hope some of my family members read it 😉
    I love the supplements with recipes too, they seem more doable than the cookbook ones.

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