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 Sunday. 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 for today,  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 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 heavier than the regular ones.

The climate has chilled more than regular days, what with Meteorological Department predicting cyclones. Not that it ever happened as they predict. However, for the sake, it's 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 a 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 rest time. 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 drink too much oil when you fry it at the correct smoking point.
These pooris tend to be heavier than the regular ones as it is completely with Dahi.

Recipe

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Dahi Poori | Masala Poori

Course Brunch

Cuisine North Indian

By Cook Method Deep Fried, Stovetop

Occasion Weekend Special

By Diet Vegetarian

Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes

Author Srivalli

Ingredients

• For the Dough
• 2 cups Wheat flour
• 1 cup Maida
• 1 tsp Peppercorns whole, crushed
• 1 tsp Cumin Seeds coarsely crushed / Ground Cumin powder
• 1 tbsp Ghee
• A pinch Turmeric
• Salt to taste
• Curds fresh, to make the dough (approx 1 cup)
• Cooking Oil to deep fry

Instructions

• 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

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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