Aye, Shrikhand Poori Lovers! Kem Cho? Majama? Let’s Get Cooking!

Namaste doston! And a big kem cho to all my Gujarati brothers and sisters! Chef Curry Do-Pyaza here, ready to tickle your taste buds with a truly divine combination: Shrikhand Poori!

This isn’t just a meal, folks; it’s an experience. It’s sunshine on a plate, a celebration in every bite. This gorgeous dish is close to the hearts of many in Maharashtra and Gujarat.

Think of it: the creamy, sweet coolness of Shrikhand paired with the puffed, golden goodness of Poori. Wah! Kya baat hai!

This is a dish that sings of festivals, of family gatherings, of sweet beginnings. You’ll find Shrikhand Poori gracing tables during auspicious occasions like Gudi Padwa, Diwali, and especially during the hot summer months when a cooling dessert is most welcome. It’s also a staple at weddings and other celebrations, a symbol of joy and prosperity.

A Little Trip Down Memory Lane

Shrikhand, my friends, has a history as rich as its flavor. Legend has it that it originated in ancient India as “Shikharini,” a strained yogurt delicacy. Over time, it evolved into the Shrikhand we know and love today, becoming a beloved part of the culinary heritage of Western India. Poori, on the other hand, is a classic Indian bread, enjoyed across the country in various forms. The combination of the two is a match made in foodie heaven!

Get Ready to Cook!

Preparation Time: 20 minutes (plus 4-6 hours for straining yogurt)
Cooking Time: 30 minutes

What You’ll Need (Ingredients)

For the Shrikhand:

1 kg Dahi (Full-fat Yogurt) – The thicker, the better!
200 gms Pithi Shakkar (Powdered Sugar) – Adjust to your sweetness preference.
1/4 tsp Elaichi Powder (Cardamom Powder) – For that aromatic touch.
A pinch of Kesar (Saffron strands) – Soaked in 2 tbsp warm milk (optional, but adds a beautiful color and flavor)
Chopped Badam (Almonds) and Pista (Pistachios) – For garnish (optional)

For the Poori:

2 cups Gehun ka Atta (Whole Wheat Flour)
1 tbsp Tel (Oil)
Pinch of Namak (Salt)
Water – As needed to make a smooth dough
Tel (Oil) – For deep frying

Let’s Get Cooking! (Instructions)

Making the Shrikhand:

Strain the Yogurt: This is the most important step! Line a large bowl with a muslin cloth (or cheesecloth). Pour the yogurt into the cloth, gather the edges, and tie it into a bundle. Hang the bundle over the bowl, allowing the whey to drain out. This usually takes 4-6 hours, or even overnight, in the refrigerator. The longer it strains, the thicker and creamier your Shrikhand will be.
Mix it Up: Once the yogurt has strained and you have a thick chakka (hung curd), transfer it to a bowl. Add the powdered sugar, cardamom powder, and saffron milk (if using).
Whisk it Good: Use a whisk or a spoon to mix everything together until smooth and creamy. Make sure there are no lumps!
Chill Out: Cover the Shrikhand and refrigerate for at least an hour to allow the flavors to meld together.
Garnish & Serve: Before serving, garnish with chopped almonds and pistachios.

Making the Poori:

Dough Time: In a large bowl, combine the whole wheat flour, oil, and salt. Gradually add water, mixing until a smooth, pliable dough forms. Don’t add too much water at once!
Rest & Relax: Cover the dough and let it rest for at least 15-20 minutes. This will make the pooris softer.
Roll ’em Out: Divide the dough into small, equal-sized balls. 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 that a small piece of dough dropped in sizzles and rises to the surface quickly.
Puff It Up: Gently slide a poori into the hot oil. Use a slotted spoon to gently press down on the poori as it fries. This will help it puff up beautifully.
Golden Brown: Fry the poori until it is golden brown and puffed up on both sides.
Drain & Serve: Remove the poori from the oil and drain on a paper towel.
Serve Immediately: Serve the hot, puffed-up pooris with the chilled, creamy Shrikhand.

Chef Curry’s Top Tips for the Best Shrikhand Poori

Use Full-Fat Yogurt: This is crucial for a rich and creamy Shrikhand.
Don’t Over-Strain: Straining too much will result in a dry Shrikhand.
Hot Oil is Key: Make sure the oil is hot enough before frying the pooris.
Don’t Overcrowd the Pan: Fry only a few pooris at a time to maintain the oil temperature.
Serve Immediately: Pooris are best enjoyed hot and puffed up.

Different Ways to Cook

Gas Stove/Induction Stove: The classic method for frying pooris.
Air Fryer: You can air fry the pooris, but they won’t puff up as much. Brush them lightly with oil and air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through.
Oven: Baking pooris is also an option, but they will be more like baked crackers. Brush with oil and bake at 350°F (175°C) for 10-12 minutes.

Note: Shrikhand cannot be cooked in an oven, microwave, air fryer, or pressure cooker.

Nutritional Information (Approximate, per serving)

Calories: 400-500
Protein: 10-15g
Fat: 20-25g
Carbohydrates: 40-50g

Serving Suggestions

Serve Shrikhand Poori as a dessert or a light meal.
Pair it with a simple vegetable curry for a more complete meal.
Garnish with fresh fruits like mangoes or berries for an extra burst of flavor.
Add a sprinkle of chopped nuts for added texture and crunch.

Now It’s Your Turn!

So there you have it, my friends! The delightful Shrikhand Poori, ready for you to recreate in your own kitchens. Don’t be shy – give it a try! This recipe is simpler than it looks, and the results are absolutely divine.

Make this delicious Shrikhand Poori for your family and friends. It is a guaranteed crowd-pleaser! Enjoy the process, savor the flavors, and share the love!

Happy cooking, and until next time, Khana Khao, Mast Raho! (Eat well, stay happy!)

Aye, Shrikhand Poori Lovers! Kem Cho? Majama? Let’s Get Cooking!