High-Protein Baursaks: Yogurt & Chickpea Fried Dough
Protein Baursaks
Crispy, pillowy baursaks boosted with chickpea flour, yogurt, and whey for a protein-rich twist.
Baursaks are beloved Central Asian fried dough—crisp on the outside, tender and airy inside. I grew up watching them puff in hot oil and loved their simple comfort; here I’ve given them a modern, high-protein twist using chickpea flour, Greek yogurt, cottage cheese and a touch of whey so you get that familiar pillowy bite with more staying power.
They’re surprisingly easy to make at home: mix a slightly tacky dough, let it rest briefly, pinch off little pieces and fry until golden. Serve warm with honey, jam, or a sprinkle of powdered sugar, and enjoy them as a hearty snack, breakfast treat, or protein-forward party nibble.
Nutrition (per serving)
Directions
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1
Warm the milk to about 110°F. Stir in the honey and active dry yeast; let sit 5 minutes until foamy.
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2
In a large bowl, whisk together all-purpose flour, chickpea flour, whey protein powder and salt.
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3
In a separate bowl, blend Greek yogurt, drained cottage cheese, eggs and vanilla until smooth. Stir in the yeast-milk mixture.
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4
Add the wet mix to the dry ingredients and stir until a slightly tacky, cohesive dough forms. Add a tablespoon of flour or water only if needed—the dough should be soft but not sticky.
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5
Cover the bowl with a clean towel and let the dough rest 20 minutes at room temperature to relax and let the yeast work (it may puff slightly).
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6
Heat oil in a heavy pot to 350°F (use a thermometer). Line a tray with paper towels.
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7
Pinch off walnut-sized pieces of dough (about 1 tbsp each) and, using wet or floured fingers, shape into rounds. Fry in small batches so the oil temperature stays steady.
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8
Fry each batch 2–3 minutes, turning once, until golden brown and puffed. Use a slotted spoon to transfer baursaks to the paper towel-lined tray to drain.
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9
Serve warm dusted with powdered sugar or drizzled with honey. Enjoy immediately for the best texture.
Ingredients
- All-purpose flour:1.5 cup
- Chickpea (besan) flour:1 cup
- Unflavored whey protein powder:0.75 cup
- Plain Greek yogurt:1 cup
- Cottage cheese (well drained):0.75 cup
- Large eggs:2 pieces
- Warm milk (about 110°F):0.75 cup
- Active dry yeast:2 tsp
- Honey:1 tbsp
- Salt:1 tsp
- Vanilla extract (optional):1 tsp
- Vegetable oil (for frying):4 cup
- Powdered sugar or extra honey (for serving):2 tbsp
Tips & Notes
- If you don’t have whey powder, replace it with an extra 1/2 cup chickpea flour and increase Greek yogurt by 1/4 cup; the texture will change slightly.
- Keep oil between 340–360°F for even puffing—too cool and they absorb oil, too hot and they brown without cooking through.
- Work quickly when frying and don’t overcrowd the pot; small, uniform pieces ensure even cooking and perfect puff.
