Low Fat Classic Indian Poori
Discover a healthier twist on an iconic Indian favorite with this Low Fat Classic Indian Poori recipe. Made with wholesome whole wheat flour and enriched with creamy low-fat Greek yogurt, these golden puffed breads are a lighter alternative to the traditional deep-fried version. The secret to their irresistible texture lies in a simple yet effective kneading and resting process, ensuring each poori is perfectly soft and pliable. Cooked with just a touch of heart-healthy olive oil in a skillet, these pooris retain their signature puffiness and delicate flavor without the excess oil. Ready in under 45 minutes, they are the perfect accompaniment to your favorite curry, lentil soup, or tangy pickle. Serve them fresh and warm for a guilt-free indulgence that's as satisfying as the original!
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Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoon Salt
- 2 tablespoons Low-fat Greek yogurt
- 0.75 cup Warm water
- 3 teaspoons Olive oil (for cooking)
Directions
Step 1
In a large mixing bowl, sift the whole wheat flour and salt together.
Step 2
Add the low-fat Greek yogurt into the flour mixture and combine using your fingers until it resembles coarse crumbs.
Step 3
Gradually add warm water little by little, mixing with your hands until a dough forms. The dough should be smooth and pliable but not sticky.
Step 4
Knead the dough on a lightly floured surface for about 5 minutes until it becomes soft and elastic.
Step 5
Cover the dough with a damp cloth and allow it to rest for about 15 minutes. This will help the gluten relax, making the dough easier to roll out.
Step 6
Divide the dough into small, golf ball-sized portions and shape them into small balls.
Step 7
Flatten each ball with the palm of your hands and then roll it out into a small, round disc of about 4 inches in diameter using a rolling pin. Keep them covered with a damp cloth to prevent drying.
Step 8
In a non-stick pan or skillet, heat 1 teaspoon of olive oil over medium heat. Swirl the pan to coat the bottom evenly with oil.
Step 9
Once hot, gently place a rolled out poori into the pan. Cook for about 30-45 seconds on each side or until it puffs up and turns golden brown on both sides.
Step 10
Remove the poori from the pan and drain on paper towels.
Step 11
Repeat the process with the remaining pooris, adding a teaspoon of oil as needed for every few pooris.
Step 12
Serve warm with your favorite curry or side dish.
Nutrition Facts
| Serving size | (466.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 964.5 |
| Total Fat 18.7g | 0% |
| Saturated Fat 3.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 3.6mg | 0% |
| Sodium 1201.9mg | 0% |
| Total Carbohydrate 177.7g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 4.6g | |
| Protein 34.5g | 0% |
| Vitamin D 10.8IU | 0% |
| Calcium 108.4mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1010.7mg | 0% |
Source of Calories