Poori Recipe Yogurt Home Easy Instant Cooking

Poori Recipe Yogurt Home is a delicious variation of traditional Indian poori that incorporates yogurt (dahi) into the dough for softer, fluffier fried bread you can make right in your kitchen. In this article, I share my personal experience making this tasty dish, step-by-step instructions, exact quantities, and kitchen tips so you can master it with confidence.

Recipe Card

Introduction To Poori With Yogurt

Poori (sometimes spelled “puri”) is a classic deep-fried Indian bread made from unleavened dough that puffs up beautifully when fried in hot oil. The basic version uses wheat flour, water, salt, and oil, but adding yogurt makes the dough softer and gives the bread a more tender texture. According to Wikipedia, puris puff up due to steam formed inside the dough when frying at high temperatures.

In contrast, when I first tried adding yogurt to the dough, I was surprised at how much softer and fluffy the pooris turned out compared to the plain version. This technique is common in some home kitchens and recommended for beginners. Here’s how you can recreate it. Understanding Poori Recipe Yogurt Home is essential.

Ingredients (Exact Quantities)

• 1.5 cups whole wheat flour (atta)
• 0.5 cup all-purpose flour (maida) — optional for softer texture
• 2 tablespoons plain yogurt (dahi) — use room temperature yogurt
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar (optional, improves color)
• 1 tablespoon oil (plus extra for kneading)
• Warm water — approx. 1/2 cup, adjust as needed
• Oil for deep frying — about 2 cups

Step-By-Step Instructions

1. Prepare Dough (10 mins)

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, sugar, and baking soda. Add the yogurt and 1 tablespoon oil to the dry ingredients. Mix well until crumbly.

Slowly add warm water little by little while mixing with your fingers. The dough should come together but still feel slightly firm, not sticky. Knead for 5 minutes until smooth. Cover the bowl and let the dough rest for 10 minutes.

2. Divide And Shape (5 mins)

After resting, divide the dough into 8 equal portions and roll into smooth balls. Roll each ball into a small circle about 4-5 inches in diameter. Use a light dusting of flour if needed to prevent sticking. This relates to Poori Recipe Yogurt Home.

3. Heat Oil (5 mins)

In a deep frying pan or kadai, heat oil on medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into the oil — it should rise to the surface quickly with small bubbles around it.

4. Fry Pooris (10 mins)

Carefully slide one rolled dough circle into the hot oil. Press gently with a slotted spoon so it puffs up. It should take about 30-45 seconds for one side to puff and turn light golden, then flip and fry the other side for another 30 seconds.

Furthermore, remove with a slotted spoon and drain on paper towels. Repeat with the remaining dough circles. Learn more about Poori Recipe Yogurt Home.

Pro Tips From My Kitchen

• If the dough is too soft and sticky, add a tablespoon more flour. A firmer dough puffs up more reliably.
• Always fry on medium-high heat. If oil is too cool, pooris soak up oil and become greasy.
• Resting the dough helps the gluten relax and improves puffing.
• Test one poori first as your oil heats — adjust flame as needed to get perfect puff.
• Use fresh yogurt; overly sour or watery yogurt can make the dough too soft.

Serving Suggestions

Traditionally, pooris are served with savory curries like potato masala (aloo bhaji), chole (chickpea curry), or sweet dishes like shrikhand (sweetened strained yogurt). Personally, I love them with a simple potato curry and a cup of hot chai.

Chef’s Notes: Substitutions And Storage

• Flour Substitution: You can make this recipe gluten-free by using a mix of rice flour and chickpea flour, though texture will differ.
• Yogurt Alternative: If you don’t have yogurt, replace with equal amount of milk and 1/4 teaspoon of lemon juice to mimic acidity.
• Storage: Fresh pooris are best eaten immediately. To store leftovers, cool completely and place in an airtight container for up to 24 hours. Reheat in an oven at 180°C for 5-7 minutes to regain crispness.

Nutrition Information (Approximate Per Serving)

Note: Nutrition values are approximate and based on typical poori and yogurt poori recipes. Standard puri calories are around 100 per piece when fried in oil based on data from Tarladalal calorie chart.

FAQs About Yogurt Poori

Why Add Yogurt To The Dough?

Yogurt tenderizes the dough and introduces a slight acidity that makes the pooris softer and more puffed compared to plain water-only dough.

Can I Make These Without Yogurt?

Yes, if you prefer classic plain pooris, you can omit the yogurt and follow the basic recipe with water only. Traditional puri recipes use just flour, water, and salt.

How Do I Prevent Oil Absorption?

Ensure the oil is properly heated before frying and avoid overcrowding the pan. Oil that’s not hot enough leads to greasy bread.

Making Poori Recipe Yogurt Home style is a simple way to improve your weekend breakfast or special meal at home. With a little practice and these tips, your pooris will puff up soft, golden, and irresistible every time.