Yogurt Poori is a soft, delicious poori made with curds as the binding agent. This poori is very soft and can be served with different side dishes to make a delightful breakfast.
For the alphabet Y, I had so many dishes lined up to make and finally ended up making this easy and soft pooris for breakfast along with side dishes I had to cook. It was a delicious mini breakfast and it was tiresome as well. Though all the dishes by themselves took only about 30 minutes each, I still felt it was tough.
This poori recipe was inspired by some video I saw that was for Rotis. I decided poori would be so much better. and yes, decidedly it was so delicious and I was glad I made it.
In the A to Z Easy Family Dinner Ideas, these Yogurt Pooris are for Y.
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Step By Step Pictures to make Yogurt Poori
In a wide bowl, take the flours along with salt, baking soda, curds and mix well.
Slowly add warm water to knead to a soft, pliable dough. Knead well until you get a smooth dough.
Apply oil over it and let it rest for 10 minutes.
Heat a kadai with oil for deep frying.
Knead the dough again and divide it into equal balls.
Dust well and roll into thin 6 inch discs.
When the oil is hot, gently slide the discs and press on top for the poori to puff up.
Cook on both sides and drain on a kitchen towel.
Serve with a side dish of your choice.
I served it with White Kurma and Xacuti Chana Masala.
Recipe
Yogurt Poori ~ How to make soft Puris
Ingredients
- 1 cup Wheat Flour
- 1/2 cup All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 2 tablespoon Yogurt / Curds
- Salt to taste
- 2 teaspoon Cooking Oil
- Cooking Oil for deep frying
- Flour for rolling
Instructions
- In a wide bowl, take the flours along with salt, baking soda, curds and mix well.
- Slowly add warm water to knead to a soft, pliable dough. Knead well until you get a smooth dough.
- Apply oil over it and let it rest for 10 minutes.
- Heat a kadai with oil for deep frying.
- Knead the dough again and divide it into equal balls.
- Dust well and roll into thin 6 inch discs.
- When the oil is hot, gently slide the discs and press on top for the poori to puff up.
- Cook on both sides and drain on a kitchen towel.
- Serve with a side dish of your choice.
- I served it with White Kurma and Xacuti Chana Masala.
Sandhya Ramakrishnan says
Making soft poori is a art and yours look amazing. I have not used yogurt in my dough before. I got to try that.
Sushma Pinjala says
Poori have turned out so well, looks super soft and delicious.
Vaishali says
The puffed up Pooris look so tempting . We make pooris - maybe once in six months, and that too itβs Bedmi .
These with yogurt must be so so soft , will make them soon - let me prepare the family for it ! lol π
Radha says
Your pooris look amazing and soft! Love the pairing with curries and please pass the plate to me, loving it!
Suma Gandlur says
Yogurt is a good option for Y dishes. I sometimes add yogurt to roti dough to keep the rotis softer. I guess the same concept works for pooris too. The platter sounds amazing with those side dishes.
Harini Rupanagudi says
Good choice for Y. Sounds like a cross between Bhatura and Puri. Love those puffed up puris.