Badam Puri is a simple, traditional Udupi recipe. Udupi is a region in Karnataka, India. There are two versions of badam puri one is made with plain flour and, the second version is made with a blend of rice flour, maida and badam paste.

In this post, I am sharing the recipe made with plain flour(maida). I have learned this version from my college friend, Saranya. She is from Hosur it is located between Karnataka and Tamil Nadu Border. I studied from the college hostel. Along with the other two girls, Saranya was also my roommate. During our hostel days, Every year she brought us Badam Puri for Deepavali/Diwali.

Do not panic by seeing the number of steps involved in the recipe. Basically, deep fried puri is immersed in the sugar syrup and then coated in grated coconut. Simply to give clear information I have divided the procedure into a few steps.

You may also like other easy Indian sweets like Udupi style Badam puri, Paal Poli recipe, Mangai Pachadi, Tapioca Pudding, Soft Rava Ladoo, Soft 7 cup cakes, Easy Carrot Halwa.

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Ingredients:

Dough :

• 1 cup of all purpose flour
• half tsp of tsp salt
• 1 tbsp to 2 tbsp of ghee(lightly solidified)
• 1/4 tsp of baking soda
• 1/4 to 1/3 cup of cold water

Sugar Syrup:

• 3/4 cup of white Sugar
• 1/4 cup of water
• 1/4 cardamom powder

Stuffing: Optional

• 3/4 cup of finely grated coconut(remove the brown skin and use only the white flesh)
• 100 gram of less sugar mawa(take a sugarfree mawa and mix half sugar)
• Powdered nuts(12 cashews + 15 badam + 10 black raisins)
• 1/8 tsp of cardamom

Molding :

• required ghee
• required cloves

Procedure:

Step 1: Dough :

1. In a mixing bowl, combine a cup of all purpose flour(maida), baking soda, salt and, ghee.
2. Add the required water little by little and form a soft but stiff dough.
3. Cover the dough with a thin layer of ghee or oil.
4. Let the dough rest for 20 minutes or so.

Step 2: Sugar Syrup:

1. In a small saucepan, heat some sugar and water, keep stirring until sugar is completely dissolved. Once the sugar water boils and becomes little thick and sticky, switch off the flame. Do not look for thread consistency.
2. Add the cardamom powder and mix well. Let the Sugar syrup cool down to room temperature.

Step 3: Stuffing (optional):

1. In a small frying pan, dry roast the grated coconut for 3 minutes or so minutes until the moisture goes away. Do not look for brown color. Remove the coconut to a plate.
2. In a small cup, combine mawa, powdered nuts, cardamom powder and 4 tbsp of roasted coconut. Keep the prepared stuffing aside.
3. Keep the rest of the coconut for coating the badam puri in the end.

Step 4: Molding

1. Make small lemon size ball of the dough.
2. Take a ball and roll out into a thin circle. Let the badam puri sheet be as thin as possible.(Thin layers makes the badam puri crunchy. If you like soft puri then don’t make the puri so thin)
3. Spread little ghee all over the badam puri sheet and then, fold to form a semi-circle. Again, Apply a thin layer of ghee on the semi-circle and fold to form a triangle. To secure the triangle shape, insert a whole clove.

Frying the Badam Puri:

1. In a frying pan, heat the required oil for deep fry. Once the oil is heated, drop 3 to four at a time and fry the badam puri over medium heat until golden. Make sure the inner layers well cooked. The oil should not be too hot like we make puris.
2. Remove the badam puri from the oil and drain them on a tissue paper.
3. Immerse the deep fried badam puri into the sugar syrup and let it soak for 2 to 3 minutes.
4. Remove the badam puri from the sugar syrup and roll it over the roasted coconut then arrange the badam puri on a plate. Puri can be stored in an airtight container for up to 5 days. However, the stuffed puri should be stored in the fridge.

Summary

Recipe Name

Badam Puri

Author

Swaana

Date

2018-11-18

Prep Time

20M

Cook Time

10M

Total Time

30M

Average rating

2 Based on 1 Review(s)