Badam Poori



All purpose flour 1/2 cup
Chiroti Rawa (cream of wheat) 1/2 cup
Salt a pinch
Ghee 1/4 cup 
Orange food colour (optional, I dont use it)
Sugar 1.5 cups
Saffron a few strands
Kopra 1/4 cup grated
Cardamon 2 pods
Refined oil to deep fry (I prefer sunflower oil) 

  • Pour the flour, chiroti rawa, food colour and salt into a deep mixing bowl. Stir in water a little by little till the mixture forms a tight dough. Cover with a damp kitchen towel and set it aside to rest.
  • Mean time, heat sugar and 1 cup of water over medium heat. Bring it to a boil. Throw in the saffron. Simmer till it attains a single thread consistency i.e. when the syrup is pulled between the thumb and the fore finger, it forms a single thread. Remove from heat and set it aside.
  • Set a wok on the stove with the sunflower oil. Heat it till the oil shimmers. 
  • Meantime start rolling out the Puris. Pinch a lime size dough and roll it out like a roti. Brush it with ghee and fold it into a semi circle. Brush it once again with ghee and fold it once more to get something of a triangle.
  • Drop the triangles into hot oil. Deep fry till golden in color. The golden ones will be flaky and tender while a deeper golden brown color will yield Puris that are softer and chewier.
  • Dip the hot puris in the sugar syrup and set it aside. Repeat till all the dough is exhausted.
  • Crush the cardamon seeds and mix it with the Kopra.
  • Sprinkle the kopra-cardamon on top of the Puris. Store them in a air-tight box for upto a week.


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