Punjabi Poora Recipe | Sweet Pooda (Puda Recipe) » Dassana’s Veg Recipes

Punjabi poora or pooda recipe or pua are candy Pancakes made with entire wheat flour, fennel seeds, sugar (or jaggery) and oil or ghee. It makes for a straightforward and fast candy snack that will get executed in simply half-hour. This Poora recipe is a Punjabi candy dish and sometimes made throughout the monsoon season.

It is a quite simple and simple Punjabi delicacy made utilizing few components. The principle taste on this dish comes from the fennel seeds (saunf). There are some recipes which might be quite simple to arrange and made with only some components and but style good. That is one such recipe and it’s preferred by everybody at our residence.

There are two methods to make poora. It may be deep-fried like pakoras or made like pancakes on a flat griddle or skillet or tawa.

Clearly, the latter variation consumes much less oil than the deep-fried one and is a extra more healthy possibility. For a vegan model use oil as an alternative of ghee.

To make the poodas, you will want a non stick flat griddle or a non-stick tava, in order that it doesn’t stick with the tava. In case you are within the deep-fried model then right here is its hyperlink: Gulgule

Serve the poora as a snack with a cup of sizzling Masala Tea and whether it is raining then it’s the greatest time to have them. For greatest style and texture have them sizzling or heat as they’re ready.

Step-by-Step Information

The best way to make Poora Recipe

1. In a bowl, sieve 1 cup entire wheat flour (atta). Then add 1 teaspoon fennel seeds (saunf). Fennel seeds give an excellent taste, so don’t skip including them.

2. Add 3 to 4 tablespoons sugar or in line with your style. Add extra if you would like extra sweetness within the dish.

3. Add water as required and make a batter.

4. The batter may be barely thinner than the conventional Dosa Batter. Combine effectively in order that the sugar dissolves.

I like to recommend to not add all water directly. Add water in components and blend and proceed doing so till you get the correct consistency. If the batter turns into too skinny then add some entire wheat flour to get the correct consistency within the batter as proven within the beneath picture.

I’ve used sugar. However in case you just like the style of jaggery (gur), then you would use jaggery too.

In 2 or 3 tablespoons of water, dissolve jaggery powder or grated jaggery. Add this dissolved jaggery answer to the entire wheat flour. Add extra water if required.

5. Warmth a flat non-stick griddle or effectively seasoned forged iron tawa or skillet. Smear it frivolously with ghee or butter or oil. Hold the warmth to low or medium-low.

6. Now take 2 to three tablespoons of the batter and pour the batter on the tawa or griddle.

7. Unfold the batter frivolously in a round vogue like a pancake. Upon getting unfold the batter then improve the warmth to medium-low or medium.

8. As soon as the bottom of the pooda begins cooking, you will note the highest additionally getting cooked. In order for you then you’ll be able to smear some ghee or oil on the highest aspect. Flip the poora now utilizing a spatula and cook dinner for two minutes.

9. Once more flip the poora. You will notice that the second aspect can also be cooked. Prepare dinner once more for some minutes. You possibly can flip it once more if it’s not executed. When the poora turns into browned on each side it’s executed.

10. Now you’ll be able to take away it and make the opposite poora with the batter in the identical method. Regulate the warmth as wanted.

11. Serve it sizzling or heat with masala chai or Ginger Tea as a night snack or tea time snack or for breakfast.

We get pleasure from them as it’s with none aspect chutney or dip. They style greatest if you serve them sizzling or heat. If not serving instantly then retailer them in a roti basket.

In case you are on the lookout for extra candy recipes then do test:

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This Poora Recipe put up from the archives (March 2010) has been republished and up to date on 2 October 2021.