Sooji Dahi Poori

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37 Ratings
2 Reviews
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Recipe By Vahchef
30 m
4 servings
353.9 Cals

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Sooji Dahi Poori Recipe, How To Make Sooji Dahi Poori Recipe

Name: Sooji Dahi Poori
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 4

Poori, puri or luchi are Indian names for puffed deep-fried breads made with whole-wheat atta(flour) or maida (refined flour) or little twist of suji (Semolina).

We all relish having hot and delicious puris in our lunch and dinner. We Indians just want an excuse to fill our tummy with sumptuous Puri along with a spicy aloo sabzi. Let’s bring about some twist in your regular puris. This recipe will tell you how to make Sooji Dahi Puri at home easily.

Poori or puri is a deep fried Indian bread made of Wheat flour. Poori is commonly eaten during breakfast... Read More..

About Recipe

How to make Sooji Dahi Poori

(37 ratings)

2 reviews so far

Prep time
5 mins

Cook time
25 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : sooji/semolina

Servings : 4 persons
Published date : March 06, 2019

Ingredients used in Sooji Dahi Poori
• Semolina - 1 cup.
• All purpose flour - 2 teaspoons.
• Yogurt - 2 tablespoons.
• Ginger garlic paste - 1/2 tea spoon.
• Carom seeds - 2 pinch.
• Salt - to taste.
• Cumin powder - 1/4 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Oil - to fry.
• Red chili powder - 1/2 tea spoon.
Method:
Take a bowl, add semolina, chili powder, cumin powder, coriander powder, ginger garlic paste, carom seeds, salt and mix nicely. To it, even add all-purpose flour and mix it well. Later add yogurt to it and mix nicely to make the dough and allow it rest for 5-10 minutes. Divide dough into small portions, roll it (like small poori) and deep fry in hot oil. Now puffed up Sooji Dahi Poori is ready to serve.

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Articles

Poori or puri is a deep fried Indian bread made of Wheat flour. Poori is commonly eaten during breakfast or at snack time or also taken as a light meal. Poori is prepared in India, Pakistan, Bangladesh, and Turkey. Poori is frequently prepared in Northern India than Southern India as wheat is the staple in North India region. Puri is also served during special occasions or during festival or rituals accompanied with vegetable curries.

Puri is also served with sheera during poojas or rituals as prasad. The name Puri comes from the Sanskrit word purika. Normally puri is prepared from maida (all purpose flour) instead of atta (wheat flour). In Pakistan and some parts of India like West Bengal, puri is usually made with maida (regular wheat flour) instead of atta.

The size of puri is smaller than the chapati. Puri can be accompanied with a variety of dishes like aloo korma, channa masala, saag (mixed vegetable curry), halwa and much more. A slight variant of puri is the bhatura. Bhatura is bigger in size than puri and popularly served with choley (spicy chickpeas). Chole Bhatura is a famous street meal in Delhi and Punjab region. It is also a complete meal.

Different sizes of puris are prepared as per the name of the dish like the pani puri (a small version of the puri), sev puri (another type of puri made for preparing a chaat). Puri is a dish loved by all, the old and the young. In Telangana region, puri is served with Chicken korma made during the festive season. Puri bhaji can be eaten anytime during breakfast, snack time or also as a small meal.

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