Name: Fried Yoghurt Biscuits
Ingredients: 2 Eggs; 240ml/8fl.oz. Plain Yoghurt; 120ml/4fl.oz. Water; 400g/14oz Self Raising Flour; A pinch of Salt; Vegetable oil for deep frying

Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Yoghurt Biscuits

Time3–4 minutes

Ingredients

Directions

Make the dough

Beat together the eggs, yoghurt, water and salt in a large mixing bowl.
Gradually add the flour to form a soft dough, then cover with clingfilm and refrigerate for 30 minutes.

Shape and fry

Roll the dough out thinly on a lightly floured work surface, then cut into circles about 0.5 cm (3 inches) in diameter.
Heat the oil and fry the biscuits, a few at a time, for 3–4 minutes.
Drain on kitchen paper. Serve with jam or cheese.

Nutrition, whole recipe (rough)

652Calories

19 gProtein

20 gFat

96 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Bind the dough and add richness and structure to the biscuits.
Plain yoghurt: Adds moisture and tang, keeping the dough soft and tender.
Self raising flour: Forms the dough's structure, and its raising agent lightens the biscuits.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.