Kya Baat Hai! Crispy Pooris and Dreamy Shrikhand: A Match Made in Heaven, Yaar!
Namaste and Kem Chho, my food-loving friends! Chef Curry Do’pyaza here, back in your kitchens and ready to tantalize your taste buds. Today, we are diving headfirst into a classic Indian pairing that is sure to bring a smile to your face: Poori and Shrikhand!
This delightful duo is a staple in many Indian homes, especially in Gujarat and Maharashtra. Think of it as the sunshine on a cloudy day, the perfect sweet and savory combo that just works.
When Do We Feast on This Deliciousness?
Poori and Shrikhand are often enjoyed during festive occasions like Diwali, Holi, and Janmashtami. They are also a popular choice for celebratory meals, family gatherings, and even as a special treat during the scorching summer months. The cool, creamy Shrikhand is incredibly refreshing, and the warm, puffed-up Pooris add a satisfying crunch. It is a perfect way to beat the heat!
A Little Trip Down Memory Lane
The history of Poori is ancient, with mentions in various ancient Indian texts. Shrikhand, on the other hand, is believed to have originated in Gujarat. Legend has it that it was accidentally created when a herdsman left curd to drain overnight, resulting in a thick, creamy concoction. Talk about a happy accident!
Let’s Get Cooking!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients You’ll Need:
For the Poori:
- 2 cups Gehun ka atta (Whole Wheat Flour)
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1/4 teaspoon Namak (Salt)
- 2 tablespoons Tel (Oil)
- Lukewarm Pani (Water), as needed
- Tel (Oil), for deep frying
For the Shrikhand:
- 500 grams Dahi (Plain Yogurt) – full fat works best!
- 1 cup Pisi hui chini (Powdered Sugar)
- 1/4 teaspoon Elaichi powder (Cardamom Powder)
- A pinch of Kesar (Saffron strands), soaked in 2 tablespoons of warm milk (optional, but adds a beautiful color and flavor!)
- Chopped Badam and Pista (Almonds and Pistachios), for garnish
Step-by-Step Instructions:
Making the Dreamy Shrikhand:
- Hang the Yogurt: Line a colander with a muslin cloth (or cheesecloth). Place the colander over a bowl. Pour the yogurt into the cloth, gather the edges, and tie it into a bundle. Let it hang in the refrigerator for at least 4-5 hours, or preferably overnight. This process removes excess water and gives you a thick, creamy chakka (strained yogurt).
- Sweeten and Flavor: Once the yogurt is strained, transfer the thick chakka to a bowl. Add the powdered sugar, cardamom powder, and saffron-infused milk (if using).
- Whisk it Up: Whisk everything together until smooth and creamy. Be gentle, you do not want to over-whisk.
- Chill Out: Cover the Shrikhand and refrigerate it for at least an hour to allow the flavors to meld together beautifully.
- Garnish: Before serving, garnish with chopped almonds and pistachios.
Making the Puffed-Up Pooris:
- Dough Time: In a large bowl, combine the whole wheat flour, carom seeds, salt, and oil.
- Knead Away: Gradually add lukewarm water and knead into a smooth, firm dough. The dough should not be sticky.
- Rest and Relax: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax, resulting in softer Pooris.
- Roll ’em Out: Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a small, thin circle (about 3-4 inches in diameter).
- Fry Time: Heat oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for the Pooris to puff up immediately.
- Puff Perfection: Gently slide a poori into the hot oil. Use a slotted spoon to lightly press the poori down into the oil. This will help it puff up evenly.
- Golden Brown Goodness: Fry the poori until it is golden brown and puffed up on both sides.
- Drain and Serve: Remove the poori from the oil and place it on a paper towel-lined plate to drain excess oil.
- Repeat: Repeat the process with the remaining dough balls.
Tips for Best Results:
- Don’t Over-Knead: Over-kneading the poori dough can result in tough pooris.
- Hot Oil is Key: Make sure the oil is hot enough before frying the pooris. If the oil is not hot enough, the pooris will absorb too much oil and become soggy.
- Press Gently: Gently pressing the poori down in the oil helps it puff up evenly.
- Strain Yogurt Well: Ensure the yogurt is strained properly to achieve a thick and creamy Shrikhand.
Cooking Variations:
- Gas Stove: The traditional method, perfect for achieving that authentic flavor.
- Induction Stove: Works just as well as a gas stove, providing precise temperature control.
- Air Fryer: You can air fry the pooris for a healthier option. Brush them lightly with oil before placing them in the air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through.
- Oven: While not ideal for achieving the puffed-up texture, you can bake the pooris at 350°F (175°C) for 10-12 minutes, flipping halfway through.
Nutritional Information (Approximate per serving):
- Calories: 350-400
- Protein: 8-10 grams
- Fat: 20-25 grams
- Carbohydrates: 35-40 grams
Serving Suggestions:
- Serve the warm, puffed-up Pooris immediately with the chilled Shrikhand.
- You can also serve it with Aloo ki Sabzi (Potato Curry) for a complete and satisfying meal.
- Garnish with fresh mint leaves for a pop of color and freshness.
Time to Cook, My Friends!
So there you have it! A simple yet incredibly satisfying recipe for Poori and Shrikhand. I encourage you to try this recipe at home and share the deliciousness with your friends and family. It is a surefire way to bring joy and smiles to any gathering.
Happy cooking, and remember to always cook with love!
Until next time,
Chef Curry Do’pyaza, signing off!